Red Wine:
Pinot Noir provides bright acidity and light body, letting the earthy sweetness of the chickpeas and squash shine through.
A Côtes du Rhônes brings out subtle peppery and fruit notes that complement warming cinnamon or tomato bases.
White Wine:
A Gewürztraminer provides a natural dry richness and honeyed floral notes to match the spices in the stew.
An Spanish Albariño provides a nice citrus acidity and minerality to cut through rich olive oil or tomato-based broth.
