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The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Much depends on whether you grill this over fire or use the broiler, which imparts less flavor. The more grill, the bigger the wine: Generally, medium-bodied red wines with slightly herbal flavors are best: Chinon, some red Graves and Margaux wines from Bordeaux, California Cabernets from the Alexander Valley, Pinot Noirs from Oregon and California.