It's still a bit early for a cookout. So we grilled capocollo in the kitchen and served it with a simple, crisp, light salad. Some might say this dish should be paired with a local red wine, like a Primitivo or Negramaro. I chose a rosé wine from northern Apulia instead. It has bright coral hues, thanks to a brief maceration of the skins, and it is lively, fresh, slightly savory and smooth with hints of cherry and a floral bouquet. Cheers, everybody!