The best red wines for any Italian dish in a tomato sauce
When enjoying tomato sauce in a dish with pasta, veal, chicken, etc reach for less tannic, softer, fruity Italian reds. Since tomatoes and lemons are the two foods with the highest acidity you need a red with juicy acidity to stand up to the tomatoes. My favorites are Barbera di Alba and Barbera di Asti. The name of the grape is the name of the wine. An easy memory "trigger" could be the girl's name - Barbara. Delicious alternatives are Chianti, Rosso di Montalcino or other Tuscan reds made from the Sangiovese.grape which have better acidity and softer tannin than Cabernet.

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