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Pairing of the Day: December 13-17, 2010

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Italian Meatballs in Caper-Tomato Sauce

Milk-soaked bread helps make chef Massimiliano Alajmo's beef-and-pork meatballs incredibly light; bits of chopped olive make them extra-flavorful. The thick tomato sauce coats the meatballs nicely and doubles as an excellent pasta sauce.

Pairing: Spicy, cherry-scented Tuscan red blend: 2008 Tenuta di Ghizzano Il Ghizzano.

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