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Pizza and wine were made for each other. While Barbera is generally my go-to pizza wine, a hearty pepperoni and meat lover’s pizza can handle a bigger, bolder wine with more tannins to stand up to the fatty meat.

If you’ve never tried a Primitivo, I highly recommend it! It has a similar DNA to the Zinfandel grape, in fact they are both clones of the Crljenak grape out of Croatia. Primitivo is indigenous to southern Italy and produces full-bodied reds with notes of plum, mixed berry preserves, sweet spice, pepper and mocha. These wines work beautifully with burgers, steaks and decadent pizzas.

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