Chef Mark Gordon recommends using a dry, crisp, high-acid white wine for cooking—Sauvignon Blanc or Albariño—though he suggests richer whites and even reds with good acidity for pairing with the final product.
Posted: Jan 24, 2013
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!