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Any medium-bodied Italian red will work Chianti, negroamaro, etc., but also an Argentine malbec, which I find works well with Italian flavors.
On her list to try: Sicilian nero d'avola, southern Rhône reds, grenache from everywhere, rioja, zinfandel, negroamaro, bonarda and salice salentino.
An Italian wine would be appropriate, such as a Chianti or a negroamaro from the south.
Squinzano is south of Brindisi; this is mostly negroamaro and the balance malvasia nera.
It tends to makes wines darker and bigger than the negroamaro blends: this is chunky, spicy, rich and satisfying.
Like many of the region's reds, this is made mostly from the local negroamaro grape: the origin of its name
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