Scaloppine di Vitello con Peperoncini

Soft and fruity reds of minimal tannin are best to pick up on the sweetness of the peppers and pinenuts; try a Merlot from France, Italy, or California. Cru Beaujolais of a more intense flavor (Morgon and Moulin-à-Vent) or Tuscan wines like Chianti or Rosso di Montalcino are also good choices.