534862 Wed Jul 02 11:53:56 -0700 2008 32 34 Wine 0 3833551 This isn't a super duper batali-Mozza-Esque Pizza, but it ain't Domino's, either. Cheese, tomato sauce, probably stuff like mushrooms, eggplant, garlic, onions and stuff (no meat) So a good italian barbera or a Domestic Sangio? Wed Jul 02 11:53:57 -0700 2008 11201 Diana 1 3833569 "...or a DOMESTIC Sangio..." You made this very easy. Barbera. Wed Jul 02 11:58:09 -0700 2008 3833551 50041 whiner 2 3833901 whiner wins! :-) Wed Jul 02 13:35:48 -0700 2008 3833569 122578 TBird 2 3835897 True, but I found Kalyra Sangiovese to be darn good for a domestic! Thu Jul 03 07:40:19 -0700 2008 3833569 11201 Diana 3 3835998 "True, but I found Kalyra Sangiovese to be darn good for a domestic!" if you have to include any sentence with "it's good FOR A", run in the opposite direction. cheers Thu Jul 03 08:08:01 -0700 2008 3835897 122578 TBird 4 3836357 That would be odd, me starting sentences in front of people and then dashing away. It was a good bottle. Not the same as an import, but easily drinkable. Thu Jul 03 09:58:53 -0700 2008 3835998 11201 Diana 5 3836371 hey, it's your palate. have at it. :-) Thu Jul 03 10:02:49 -0700 2008 3836357 122578 TBird 6 3836777 sometime, you gotta have a Hershey bar..or worse, Russel Stover. Thu Jul 03 12:06:50 -0700 2008 3836371 11201 Diana 1 3833800 How about a nice Zinfandel? Something not too heavy, like Seghesio or Ravenswood Sonoma County? Wed Jul 02 13:04:34 -0700 2008 3833551 174540 dkenworthy 1 3833847 Which Barbera? Which Sangiovese? If the answer is "I don't know; I haven't purchased it yet," then go off the board with Zinfandel or an Irpinia IGT or Aglianico wine from Italy. Vesevo is a very affordable producer of the latter two types. Wed Jul 02 13:16:34 -0700 2008 3833551 196217 Brad Ballinger 2 3836050 Agree with this wholeheartedly. Pizza time is also about the only time I really enjoy a glass of Chianti Riserva. Thu Jul 03 08:25:02 -0700 2008 3833847 102095 vvvindaloo 1 3834033 Try them both and see what you like the best. Wed Jul 02 14:08:05 -0700 2008 3833551 74451 vinosnob 1 3834345 Diana, unless you live in Italy and "Domestic Sangio" means one grown and produced in Italy . . . "whiner" is right: it's a no brainer. Go with the Barbera! Every time. OTOH, Brad is also right on. If you have yet to purchase anything, keep in mind that Zinfandel CAN -- depending upon its style -- also make an excellent match with pizza. Cheers, Jason Wed Jul 02 15:35:16 -0700 2008 3833551 28122 zin1953 2 3834834 Barbera over US Sangiovese every time. And the wine doesn't have to be fancy -- even basic Chianti Classico works with pizza. Aglianico is a good suggestion, too. I nearly always go Italian with pizza. Some Zins, as Zin says, go with pizza but not all pizzas...and probably not the pizza Diana has described. I've found that Zin pairs well with pizza with assertive toppings -- salami, strong cheeses, olives, etc -- and two toppings in particular: caramelized onions and basil. Pesto, with basil and Parm and its particular pungent spike of garlic, works…if you were at all considering a pesto pizza. Off-topic: Diana, you probably know this, but just in case: Watch the water content of all those toppings. Make sure the eggplant, mushrooms, onions, etc., are all thoroughly cooked and rid of their water content before using them as toppings...unless you like a soggy crust. Wed Jul 02 18:41:19 -0700 2008 3834345 18222 maria lorraine 3 3835280 What domestic Barbera? When I went to K&L’s website, they only list one from the U.S. (CA), 2006 Unti Dry Creek. Is that that a good one to have with this dish? There were 23 from the Piedmont, Italy. Do you have a specific Barbera in mind? Wed Jul 02 22:16:45 -0700 2008 3834834 14128 BN1 4 3835392 Sorry I'm not understanding your post, BN1...the discussion was choosing between Italian Barbera or domestic Sangiovese... Thu Jul 03 00:13:43 -0700 2008 3835280 18222 maria lorraine 5 3836226 Thanks! Sorry, I misread the post. I love Italian Barbera. Thu Jul 03 09:25:28 -0700 2008 3835392 14128 BN1 6 3836844 At a fancy-schmany wine benefit a few years, after tasting some beautiful limited production wines, I came upon the Sebastiani (Sonoma) table. I tried the Barbera -- great stuff, reasonably priced (aboaut $17 a bottle). I was, to put it midly, floored. I've tried the Unti -- it didn't have that nice stone-fruit character I love about Italian Barbera. I don't know if this Barbera is still as good as it once was, but perhaps it's worth a shot. Cellar Tracker notes here: http://www.cellartracker.com/list.asp?Table=Notes&szSearch=sebastiani+barbera Thu Jul 03 12:25:06 -0700 2008 3836226 18222 maria lorraine 4 3835699 There are several California producers of Barbera -- and even more in the past -- but the problem historically has been that most were not Barbera. That said, the Unti is (IMHO) one of, if not the best Barbera made in California. For pizza, buy one from Piedmont. Thu Jul 03 06:22:25 -0700 2008 3835280 28122 zin1953 5 3836252 I love Barbera from the Piedmont but have been under-whelmed by the CA examples I have tried. I will definitely try Unti. Thank you. Thu Jul 03 09:32:34 -0700 2008 3835699 14128 BN1 6 3837528 As I said, most aren't Barbera . . . I've had probably 5-6 TRULY STUNNING "Barberas" from California -- none of which were Barbera, but each was an amzing bottle of wine! Thu Jul 03 16:36:27 -0700 2008 3836252 28122 zin1953 7 3837751 OK, I'll bite....what were they? Thu Jul 03 18:35:41 -0700 2008 3837528 18222 maria lorraine 8 3839181 For example, very little Barbera was grown in Napa and Sonoma. There was some planted west of the town of Sonoma by Sebastiani, and some planted up at Monte Rosso by Louis M. Martini. Both wineries blended other varieties into their varietally labeled Barbera (remember, prior to 1973, the labeling laws only required 51 percent content). Martini used to blend in Central Valley Barbera with the Monte Rosso-grown Barbera (their wine carried a "California" appellation), and both wineries would blend in grapes such as (but not limited to) Zinfandel, Petite Sirah, and Ruby Cabernet. Heitz Cellars used to sell a Barbera that carried a "P&B" line that read "Bottled by Heitz Winery, Sonoma, CA." They bought it from Sebastiani. In the mid-1970s, when Gallo introduced their first edition of cork-finished varietal wines, they offered exciting wines like French Colombard, Emerald Riesling, Ruby Cabernet, and Barbera -- all with a "California" appellation, all mostly Central Valley grapes. Even though the varietal limit was raised to 75 percent, there was still lots of Ruby Cab, Zin and other Davis-developed hybrids . . . . Monteviña made Barbera from Amador sources in the late-1970s. Whether it was the "Amador Terroir" or not, I don't know, but it sure tasted as though the wine had a substantial dollop of Amador Zin in it . . . . And so it goes. Cheers, Jason Fri Jul 04 10:50:24 -0700 2008 3837751 28122 zin1953 5 3840617 I've had Barberas from Seghesio (the CA Seghesio, not the IT Seghesio) which I've thought were very good, but never really educated myself on the contents. They also do a sangiovese which I thought was very good for CA sangiovese. Sat Jul 05 08:16:26 -0700 2008 3835699 35525 Frodnesor 3 3835424 "Some Zins, as Zin says, go with pizza but not all pizzas...and probably not the pizza Diana has described. I've found that Zin pairs well with pizza with assertive toppings -- salami, strong cheeses, olives, etc -- and two toppings in particular: caramelized onions and basil. Pesto, with basil and Parm and its particular pungent spike of garlic, works…if you were at all considering a pesto pizza. " I always go Italian with pizza... but for some reason this paragraph has me salavating at the thought of a Rafanelli Zin with pesto pizza with caramelized onions... THANKS, Maria ;-) :p Thu Jul 03 01:16:09 -0700 2008 3834834 50041 whiner 3 3835894 trust me, this place does veggie topping right! PRe cooked (some are grilled) Thu Jul 03 07:39:33 -0700 2008 3834834 11201 Diana 4 3836511 Good...it wasn't clear from your original post. Hope it all turns out well. Thu Jul 03 10:44:36 -0700 2008 3835894 18222 maria lorraine 2 3845166 I've actually had some domestic sangiovese and barbera that is pretty good. It's almost always limited runs from small producers in Washington. Mon Jul 07 10:13:25 -0700 2008 3834345 86802 vanillagorilla 1 3835377 barbera... valpolicella.... a fruity zin is good too.... Wed Jul 02 23:50:16 -0700 2008 3833551 42549 Chicago Mike 2 3836019 Second the Valpo Thu Jul 03 08:14:46 -0700 2008 3835377 149033 fame da lupo 1 3836793 The Vino Noceto Linsteadt Barbera and Wilderotter Barbera are 2 pretty good California Barberas, but I do not believe they can be found in stores. Thu Jul 03 12:11:58 -0700 2008 3833551 192682 bclevy 1 3838771 OK, so my Two cellar Barbara d'AZlba choices are: a 2002 Tenuta Carretta or a 2004 Cascina Val Del Prete "Serra de' Gatti, (estate bottled by Roagna Mario) Any ideas? Otherwise, I flip a coin! Fri Jul 04 07:50:56 -0700 2008 3833551 11201 Diana 2 3878008 last night with two pies(lucali's) and a calzone: 2002 Luna Vineyards Sangiovese<---american! 2006 Elyse Couzins<---zin blend 2006 Di Majo Norante Sangiovese Terre degli Osci IGT 2006 Aldo e Riccardo Seghesio Barbera d'Alba the american sangio held it's own. i eat my words. and alot of pizza! Thu Jul 17 13:05:17 -0700 2008 3838771 122578 TBird