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red wines

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Italy boasts one of the diversified wine repertoires in the world. Therefore, there is the problem of choice, but I think that for a weeknight dinner red, a medium bodied red such as a Tuscan Chianti, a Montepulciano d' Abruzzo, a Dolcetto or Nebbiolo from Piedmont, a Nero d'Avola (an indigeneous varietal from Sicily and the South of Italy) or the Taurisis from Campania are all wines that have lots of body, flavor and complexity and certainly marry very well with Italian food.

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