Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
This dish has so many different flavors exploding in your mouth that a wine’s role here is only one of a backdrop. A simple red such as a Dolcetto, Valpolicella, or Spanna from Italy; a Côtes-du-Rhône or Beaujolais from France; a pleasant and uncomplicated Shiraz from Australia is needed.