Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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White wine is my choice here, although reds work equally well. For whites, full-flavored wine, herbal and slightly off dry: German Spätlese Riesling, Washington State Riesling, California Riesling or Gewürtztraminer, Savennières or other Chenin Blanc wines form the Loire valley. For reds, softer and fruitier styles with flavors echoing the cinnamon: Pinot Noir, cru Beaujolais, and softer Rhône wines from France; Oregon and California Pinot Noirs, Dolcetto and easy-drinking Barbera from Italy. Rosé wines, both off dry (Rose d’Anjou) and dry (Tavel and Provencale), would work nicely with this preparation.