Learn which wines work best with your favorite Italian dishes, from pizza to risotto
L.A. chef Mark Peel of Campanile revs up classic meatballs with mushrooms and fresh-cracked fennel. For a small group, serve half the sauce (with half the pasta), then freeze the rest for dinner another night.
Pair with: Barbera. The variety, which is coming on strong in California, has the bright red fruit, spice, and acidity to stand up to a classic Italian red sauce. Our bottle pick has an earthy, herbal side that adds a bridge to the mushrooms and fennel in the meatballs. Recommended bottle: Uvaggio 2007 Barbera (Lodi).