This dish cries out for a complex, deep red wine: Bordeaux from the heart of the Medoc (St.-Julien and Pauillac); California Cabernet Sauvignon and Merlot; Hermitage and Côte Rôtie from the Rhône; and great firm red Burgundy (Gevrey-Chambertin, Nuits-Saint-Georges). Due to the eggs, high acidity (younger as opposed to older wines) is a must.
© 1998 Joyce Goldstein. All rights reserved.