Valpolicella

We're partial to the specialty brand Valpolicella, as well as the grocery store favorite Pompeian.

If you prefer a red, I would go for something light, like a Valpolicella Classico or Bardolino from the Veneto region of Italy, a Ribera Sacra from Spain or a French Beaujolais or Beaujolais-Villages.

If you want a red, try a Valpolicella Classico or a bottle from Corsica.

I wouldn’t choose a red, but if you insist, look for fresh, delicate examples like Valpolicella Classicos, Jura poulsards and maybe inexpensive, unoaked Loire reds, which often go well with Vietnamese or Thai dishes.

Valpolicella from Veneto or frappato from the Vittoria region of Sicily would be delicious.