Frittata with onions, peppers, mushrooms, cheese and jalapeno peppers. That's dinner tonight, so what wine should I bring up from the cellar? It's a tough choice, but when the going is tough, my choice is usually either a Cotes du Rhone or a Barbera from the Piedmont--wines which go well with just about anything.The frittata is lovely and so is the wine.
Deep ruby. Beautiful red cherry/berry smells and flavors plus white pepper and spice. Some tannins on the mid palate but more than enough acidity to give it freshness and excitement.A wine to enjoy tonight or any other night over the next two or three years.
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