Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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See Izmir Koftesi and Hunkar Begendi. Beer would not work here, but a full white wine, with a very aromatic quality or a slight sweetness would be very good. Gewürtztraminer, Muscat, and Riesling Vendage Tardive wines from Alsace work well with this dish, as do many California Gewürtztraminers and Rieslings. Red is still my first choice, but these combinations are fun.