Perfect Pairings: Marrone, Barbera "Carlot", 2008, Piedmont, Italy, 3546463

Pizza Margherita

prepared pizza dough rolled out for 2 (12-inch) pizzas
1 cup crushed tomatoes
1 tablespoon extra-virgin olive oil
1/2 cup fresh basil leaves, coarsely chopped or julienned
1/2 cup freshly grated Parmigiano-Reggiano
1/2 pound mozzarella, sliced 1/4-inch thick

Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.

1. In the bowl of a food processor, combine tomatoes, olive oil, and salt and freshly ground black pepper to taste and process until smooth.

2. Divide sauce between the 2 pizzas and smooth to spread evenly, leaving a 1/2-inch border along the edges of the dough.

3. Sprinkle basil leaves on top of sauce and then top with Parmigiano-Reggiano.

4. Finally, divide mozzarella slices between 2 pizzas, and bake for about 8 minutes, or until cheese is bubbling and the edges are golden brown.







					Pizza Margherita prepared pizza dough rolled out for 2 (12-inch) pizzas 1 cup crushed tomatoes 1 tablespoon extra-virgin olive oil 1/2 cup fresh basil leaves, coarsely chopped or julienned 1/2 cup freshly grated Parmigiano-Reggiano 1/2 pound mozzarella, sliced 1/4-inch thick Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven. 1. In the bowl of a food processor, combine tomatoes, olive oil, and salt and freshly ground black pepper to taste and process until smooth. 2. Divide sauce between the 2 pizzas and smooth to spread evenly, leaving a 1/2-inch border along the edges of the dough. 3. Sprinkle basil leaves on top of sauce and then top with Parmigiano-Reggiano. 4. Finally, divide mozzarella slices between 2 pizzas, and bake for about 8 minutes, or until cheese is bubbling and the edges are golden brown.



	Marrone • Barbera d'Alba "Carlot" • 2008 • Piedmont, Italy • 3546463 Grape: Barbera appearance - bright, clear color : medium purple aroma - moderate flavors (smell + taste) sweetness - dry, slight sweetness acidity - defined oak - smoke, cedar fruit - plums, dark berries, sour cherries earth - cinnamon, cloves body - medium-full alcohol - 13% tannins - soft serving notes - decant and allow to breathe for one hour before serving				additional notes 1. Once relegated to the poorer areas of the vineyard, Barbera is having a renaissance. Produced in the so-called "modern style" Barbere is no longer what you drink while waiting for the Barolo to be ready. 2. Modern Barbera is one of the great foods wines. Note the palate cleansing acidity on the ViniCode™. 3. A rule of thumb is to match acidic wines with acidic foods. So this wine is perfect for fresh tomato sauce. 4. Marrone's Barbera "Carlot" was aged for 12 months in large oak barrels. The toasty oak characteristics are present, but subtle.