Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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Pay close attention to the wine you use in the marinade and select a “bigger” wine to drink with the pork dish. In the marinade, soft fruity red wines are the best choice for adding another flavor dimension to the pork while enhancing it’s inherent sweetness. Serve with it, a nontannic fruity red with a little more stuffing: Rhône reds from the south (Gigondas, Chateauneuf-du-Pape, Côtes du Rhône, Vacqueyras); Barbera and young Chianti from Italy; Australian Shiraz; and firm and flavorful California Zinfandel.