wines with appetizers

[Innkeeper]

Either an Italian or Californian Barbera that costs $14.00 or less. The reason for the price point is that more expensive barberas are more complex and often a little oaky, which wrecks havoc with these appetizers. The reason for the choice is that barbera is a red with enough acid to cut through the acids in your food, partiularly the tomatoes. If you think you must have a white, recommend an unoaked sauvignon blanc such as one from New Zealand or a Sancerre from the Loire region in France.