Feeling confounded about what to pair with this dish, I turned to one of my favorite wine writers, Fiona Beckett and her excellent website, Matching Food & Wine. Her suggestion proved to be spot-on, as she recommends not a dry white wine, which she writes “tends to be too similar, too lemony,” because of the dish’s bitter components, the lemons and olives. Instead she advises a red, specifically an aged Rioja. Her recommendation was absolutely a perfect match. Bravo, Fiona, once again I’ve learned from a master.
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