It's Summer, that means dinner from the grill! But what kind of wine to serve with those charred specialties? For this All-Wine Wednesday, Dan Amatuzzi with Eataly in New York City told
Tonia's Kitchen that even when it comes to red, the lighter to more medium bodied ones are the best. He recommends a wine made by Planeta in Sicily, Italy. It's made with the Nero d'Avola, which he says is Sicily's most important indigenous grape. It provides flavors of burnt berries, which make for an excellent pairing with chargrilled meats.
