Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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A fairly robust red would be nice here. From France, a Rhône such as Gigondas or Cornas, red Burgundy from Mercurey, Rully, or Givry, and southern French wines like those of Corbières and Minervois. California Pinot Noir, Zinfandel, and Syrah; Australian Shiraz; or Italian Barbera and Barolo are other choices.