Pizza and wine, is there anything better for a Sunday night at home? Well, cheese and wine also rank pretty highly in my book, and pasta and wine, and, well, pretty much wine and carbs in general!
As we patiently wait for spring to arrive for good here in NYC, I’m pretending it’s patio season and busting out the rose (even if it’s inside with the heat on). I was recently gifted this bottle of 2016 Clos Canarelli Rose and decided to pair it with pizza!
Hailing from the region of Figari in the southern tip of Corsica, Clos Canarelli is run by second generation son Yves, who in 1993 took over the family vineyard and converted to organic, natural, biodynamic farming and wine making, highlighting native Corsican varietals. The wine is a blend of Sciaccarellu, Niellucciu, and Grenache grapes. Yves uses only native yeasts and whole cluster fermentation, really letting the wine do it’s thing! The result is a luscious, bright wine, with a strong mineral backbone, largely from the rich red alluvial and granite soil in which the grapes are grown. A slight hint of melon and citrus with an air of salinity on the palate make this a pretty easy-drinker.
Wine: 2016 Clos Canarelli Rose
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