Log In / Join Now

Rose Pistola's Cioppino

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!

Already a member?

Job Opportunity

WineSpectator.com seeks an assistant editor in its New York City office to help develop content for its website, e-mail newsletters, social media platforms and apps. Candidates should have one to three years of journalism experience in a digital environment and be able to handle daily deadlines. Get more details.

WineRatings+ app: Download now for 300,000+ ratings.