The Wine School is pouring a Garnacha these days that is flat-out charming me: The Las Rocas de San Alejandro 2005 from Catalyud, Spain. Not only is it fabulously fresh with notes of ripe cherries–a classic quaffing wine–but it also finds a sense of varietally accurate depth with waves of dried Mediterranean herbs. What really strikes me, though, is what an excellent pairing partner it makes for pizza. Sprinkle a bit of oregano on your pie, and you’ll be taken aback; order it with some herb sausage, and your life may never be the same. And if there’s anything better than a wine that’s equally delicious on its own as it is paired with pizza, then I haven’t found it yet.