And to Drink …

This is a straightforward pairing, except for one ingredient, the honey, which adds an element of rich sweetness that causes difficulty. Without the honey, I would look for a relatively light red with zingy acidity, a pure Chianti Classico, for example, unburdened by oaky flavors. A Montepulciano d’Abruzzo would also work, as would a frappato from Sicily. With that dollop of honey, however, I might want a wine with a bit of sweetness as well as acidity, like a demi-sec Vouvray, a spätlese riesling or a demi-sec Champagne, a rare bird nowadays. It’s something of a quandary, so I would figure it this way: Go light on the honey and stick with the red, or be generous with it and opt for a moderately sweet white. ERIC ASIMOV