Sip of the Day

When I had my first bite of mortadella, it was transformative. The Italian charcuterie was fragrant, paper-thin, and meltingly delicious. When I discovered it came from Bologna, Italy, it didn’t take me long to make the connection: this is what American “baloney” is supposed to be imitating and why it’s spelled “bologna” in the first place. Nothing about the American lunch meat ever made sense to me, least of all its appeal, but now the pieces fell together. In honor of National Bologna Day today, go international with true “baloney,” mortadella, and pair it with a delicate wine that won’t overpower this slightly sweet cold cut. For an unexpected but surprisingly good choice, go with this Saleya Provence rose, which is elegant, fruity, and fresh.