3. Sicilian Nero d’Avola
This Sicilian grape is bigger and bolder than sangiovese, which is the primary grape used to make Chianti. But Nero d’Avola is perfect if you prefer richer wines and you’re eating a meat-topped pizza. “It’s a smoke monster that works well with pepperoni,” says Keith Wallace, president and founder of The Wine School of Philadelphia. Tasca d’Almerita Lamùri Nero d’Avola ($16, binnys.com) is balanced and smooth. Colosi Nero d’Avola ($14, wine.com) is another delicious option.
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