Wine to go with sweet/sour brisket?

[BeeZee]

Chanukka meal, serving brisket. it will probably be in a tomatoey/oniony gravy with sweet/ sour flavor. I would like your thoughts on what type of wine would go nicely with the beef dish. Bonus points for an Italian varietal, since bro-in-law is Sicilian. Several people who are coming are not into "heavy" or tannic reds.

[ipsedixit]

Prosecco maybe?

[BeeZee]

Prosecco on deck for appetizers!

[Bill Hunt]

I might explore some Amarones, and lean toward some with some aspect, as in Recioto della Valpolicella.

Good luck,

Hunt

[Robert Lauriston]

Second on Frappato or Cerasuolo (blend of Frappato and Nero d'Avola).

Lambrusco, dry (secco) or off-dry (abbocato / semisecco) but not sweet (amabile / dolce) would be a good match.

Some Montepulciano d'Abruzzos are pretty harsh.

[collioure1]

I agree with the Nero d'Avola wines (I just know the grape) and Lambrusco which I haven't had in ages and couldn't think of, and will withdraw Montepulciano d'Abruzzo even though I suggested a soft one.

And I'm finished deliberatering over Riesling. I'll recommend that too. This dish sounds a lot like sauerbraten.

[BeeZee]

I like the idea of Nero d'Avola as one of the choices...I can't drink wine these days, but remember enjoying that.

[penthouse pup]

Frappato from Sicily. You'll get the extra points...Could also try the Cerasulao di Vittoria also from Sicily (but avoid the more expensive versions, ie, above $30.)

[collioure1]

Mogen David, Manischewitz <g>

From Italy a soft Montepulciano d'Abbruzzo might go well with this comfort dish, but I'm afraid of a clash.

Otherwise Cotes-du-Rhone Villages for sure and Beaujolais cru (e.g., Cote-de-Brouilly or Chénas), Merlot, (toying in my mind with Riesling Kabinett but not pulling trigger yet)