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The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Supple medium-bodied red wines of “local” flavor are needed: Spanish Rioja, wines of the Penedès, La Mancha, and Valdepeñas; Portuguese Periquita, Bucelas, and Carcavelos; Merlot or Pinot Noir in a fruitier style from Oregon or California; simple reds from Bordeaux and Italian Chianti-like wines. Whites would marry well here, and those of full texture work best: Pinot Gris from Alsace, Sauvignon Blancs in a richer and creamier style from the Graves in France and California; Verdicchio from Italy and Sémillon from Australia. Rosés such as Bandol rosé or Tavel would harmonize nicely.