The flavors of tomatoes, spinach and walnuts come together easily on a pizza, but try to pick a wine to have with it and you’ve got to pay attention. The acid of the tomatoes, the vegetal spinach, the rich walnuts with a slightly bitter note. These three southern European choices, two Italian and one Spanish, match well the ingredients of the region.
Make this: Cherry Tomato-Walnut Pizza
Heat the oven to 400 degrees. Brush an unseasoned prebaked pizza crust (12-inch) with 1 tablespoon olive oil. Scatter 2 cups baby spinach leaves over the crust. Top with 1 pint cherry tomatoes, halved, and ¾ cup chopped walnuts. Season with 1 1/2 teaspoons herbes de Provence and salt and pepper to taste. Top with 8 ounces shredded mozzarella. Bake, 10-12 minutes. Let cool 5 minutes before slicing. Makes: 4 servings
Recipe by Renee Enna
Drink this
Pairings by sommelier Rachael Lowe of Spiaggia, as told to Michael Austin:
2011 Castel San Michele Manzoni Bianco, Trento, Trentino, Italy: The manzoni bianco grape variety is a cross between riesling and pinot bianco, and this one comes from high-elevation vineyards. It is a well-balanced wine, with aromas of lemon pith, lime blossom, golden apple, almond skin and dried sage. The supple texture and ripe fruit on the palate will complement the tomato, mozzarella and walnuts, and the herbal character will balance the herbs de provence.
2013 Dominio del Aguila Picaro Clarete Rosé, Ribera del Duero, Spain: From old vines, this blend of tempranillo, garnacha, bobal and albillo is aged for 12 months in barrel. Drinking like a red wine in weight, it has aromas of macerated cherry and strawberry, and hints of dried thyme and vanilla. Its savory character will stand up well to the tomato, while oak nuances will balance the texture of the crust and walnuts.
2009 Travaglini Gattinara Riserva, Piedmont, Italy: Across the Po River from Barolo and Barbaresco, Gattinara uses the same grape, nebbiolo. With high acidity and strong tannins, this wine is a natural complement to the tomato, an often-tough pairing. Notes of dried cranberry, raspberry, licorice, smoke and a hint of leather will stand up to the tomato’s acidity, and the herbs in the sauce, while cutting through the fattiness of the cheese and the buttery crust.
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