Some wines I would recommend to anybody for all varieties of red meat sauce pasta, or pizza. The 2006 Maravigna Nero d’Avola is a must-try, a casual Italian dinner red produced in Sicily. Also known as calabrese, Nero d’Avola is a grape variety that makes robust, fruity, often concentrated reds, and is often considered the premiere Sicilian red grape. Upon pouring we came to see why this is the case. Maravigna was a beautiful garnet color in the glass. On the nose I found rich dusted berry aromas tinged with spice, leading to more juicy berries on the palate, particularly cherries, with perhaps a hint of plum. Medium-bodied, with the fruit balanced against strident acidity and some fine tannins that bit right into our spaghetti carbonera. Quick finish. $9.