Pizza with Spanish wine

When we make pizza at home, it's usually that I make the dough and tomato sauce, and JC does the rest (shaping, topping and baking).

The tomato sauce was made with tomatoes I harvested during the end of the tomato season (until December!). Those had less sweetness and more sourness, and the resulting sauce tasted like that.

JC used three kinds of cheese: chevre, mozzarella and parmesan cheese.

Wine was Bodegas La Horra Corimbo Ribera del Duero 2010

Black fruit, preserved red fruit, cumin, vanilla and chocolate.

The pairing was good although the wine with lesser oak notes would have worked better with this light-flavored pizza.