Meaty Baked Ziti
I'd normally go with an Italian Sangiovese here because tomato sauce and Sangiovese is such a great combo, but I've decided to take a slight turn to America. Zinfandel is such a versatile grape because it is soft, juicy and not too dry, so it pairs with a lot of things. It is also a wine grape that is distinctly American! (Even though in Croatia and Italy they grow its cousins.) I've recently fallen in love with the Antic Zinfandel, which we have on our list at L'Apicio. It is made by the winemaker, Chris Brockway, who I think is one of the best winemakers in the states right now and has a really good value, less than $20 retail. Unlike some other Zinfandels, which can be a bit too ripe and alcoholic. (The grape bunches don't ripen evenly, so many producers pick when they’re overripe to make sure all the berries are perfect.) This one maintains freshness that will keep you coming back for more. Another bite of ziti, another sip of Zin. Zit, Zin!