Buffalo-Style Recipes
If I had to choose one, I'd do red Lambrusco. The good stuff, not Riunite! And not on ice! Serve it chilled and in a wine glass. My favorite producer is Lini 910, but there are so many good ones now! Camillo Donati, Cleto Chiarli, Medici Ermete, Luciano Saetti and many more. Good Lambrusco is dry, red and frothy. It is full-flavored with a little bit of earthiness and some tannin (the drying material that helps it pair well with meat). They are so versatile because the bubbles serve to clean your palate and it is so flavorful that it won't get overpowered by the really strong flavors of Buffalo-style spices. And the best part? You couldn't spend more than $20 if you tried and most are below $15.