Spaghettini with chicken liver and red wine sauce is a delicious dish from the fantastic Bottega del Vino wine bar/bistro in Verona. They make it by pan frying whole lobes of succulent chicken livers then simmering them in a red wine tomato sauce and tossing them with pasta. The dish is, of course, meant for the region's wines, namely amarone, a big, powerful, intense brute of a wine. The best wine with this dish needs to have concentration so it doesn't get left behind by the dish. Some finesse and elegance in the wine will ensure the combination is enjoyable both on frosty winter days and in milder weather.
D'Arenberg Footbolt Shiraz 2005, McLaren Vale, South Australia