Bavaro's Pizza Napoletana & Pastaria

The wine list at Bavaro's reads like a greatest hits compilation of Italian-American dining: Chianti, Pinot Grigio, Montepulciano. Nothing surprising, nothing offensive. It's the wine equivalent of their menu — familiar, safe, and designed not to scare anyone away from ordering a second bottle.

The selection leans heavily into crowd-friendly Italian reds and whites, with the occasional nod to California standards for those who don't want to commit to the Old World. You'll find the usual suspects from Tuscany and Veneto, a Lambrusco or two if you're lucky, and probably a Super Tuscan at the top end for anniversary dinners. The list doesn't venture into natural wine territory or explore lesser-known Italian regions like Campania or Sicily with any depth. It's built for volume and familiarity, not discovery.

Glass pours likely stick to the safest bets — a Pinot Grigio, a Chianti Classico, maybe a Prosecco to start. We're guessing four to six options that rotate about as often as the pizza oven gets replaced. The staff can tell you if it's red or white, but don't expect granular details on vintage or producer philosophy.