As much as I love Oregon and Washington wine, when I make meatballs there’s no substitute for an Italian red. Really, whenever I cook Italian-inspired food (that’s half the time) I’m reaching for a great value Italian red, so I’m always hunting for the next find. At the risk of selling my stash of favorites, here are two of my new go-to Thursday night Italian reds.
Podere San Giovanni Vino Nobile di Montepulciano 05
$15.75 in any 12 bottle order
$17.50 retail
I’d love it if Brunello was something I could drink on a regular old Thursday night, with homemade meatballs. Since that’s not in my budget I reach for San Giovanni Vino Nobile 05. It’s made from Sangiovese (a local clone, Prugnolo Gentile) with a splash of Canaiolo. The little bit of age has made this flat out delicious. The berry fruit, spice, and rustic nature works perfectly with food. After the meatballs were gone, I couldn’t help but finish the bottle.
Ca del Baio Barbera Paolina 09
$13.05 in any 12 bottle order
$14.50 retail
It always makes sense to have a Barbera in the house – such a versatile wine. The Paolina, from one of my favorite Barbaresco producers, has all the charm of the warm 2009 vintage balanced by food-friendly acidity. You can pair this with just about anything, from roasted chicken to pizza, and it makes a great party wine too.