Pizza wines
+15
Mark.Ricca
Bill Tex Landreth
Jeff Mazen
J. Pfohl
K V a s t o l a
Bob Kaminski
Todd F r e n c h
Jan.Brekke
Zachary L A N G
Jorge Henriquez
mike pobega
Jack Bulkin
Bob Wood
Steve Saxon
Melissa McCall
19 posters
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Pizza wines
My desert island food is a perfect pizza margherita. We go out for great pizza once a month, and I make pizza at home at least twice a month. I use good fresh mozzarella, crushed San Marzano tomatoes, and basil from our garden when I have it... I have a thick pizza stone, and although my oven only goes to 550, I can get the char spots that I LOVE if I let the stone preheat for a couple of hours before I make my pizza.
But I digress.
What wine or wines do you like to drink with pizza? I generally like high acid, light-bodied reds.
But I digress.
What wine or wines do you like to drink with pizza? I generally like high acid, light-bodied reds.
Melissa McCall- MaoDerator
- Posts : 71
Join date : 2009-01-19
Re: Pizza wines
what toppings? veggie, meat etc.
Steve Saxon- Posts : 150
Join date : 2009-01-19
Location : Gig Harbor, Wa.
Re: Pizza wines
Margherita, Steve. Tomato sauce, fresh mozzarella and basil. That's it.Steve Saxon wrote:what toppings? veggie, meat etc.
Bob Wood- Technical Admin
- Posts : 235
Join date : 2009-01-19
Age : 27
Location : Duck and Beaver Land
Re: Pizza wines
Something with a lot of acid. Barbera, for example.
Bob Wood- Technical Admin
- Posts : 235
Join date : 2009-01-19
Age : 27
Location : Duck and Beaver Land
Re: Pizza wines
I was thinking Barbaresco.
Steve Saxon- Posts : 150
Join date : 2009-01-19
Location : Gig Harbor, Wa.
Re: Pizza wines
It's not even sauce, really. It's canned San Marzano tomatoes. You're supposed to hand crush them, but I prefer to give them a QUICK whir in the food processor and then drain them well in a sieve. Then I layer on this way: sliced fresh mozzarella first, then spooned-on tomatoes, then grated (not shredded) parmigiano, then a little kosher salt, and finally a slight drizzle of extra-virgin olive oil. If I'm feeling non-traditional, I add oil-cured olives, which have a salty unctuousness that's reminiscent of anchovy. Fresh basil and finishing salt go on only when the pizza's ready to serve.
Melissa McCall- MaoDerator
- Posts : 71
Join date : 2009-01-19
Re: Pizza wines
Steve Saxon wrote:I was thinking Barbaresco.
I have some of the Produttori vineyard designates that I bought on close-out, but that's all. Are there specific producers you like?
Melissa McCall- MaoDerator
- Posts : 71
Join date : 2009-01-19
Re: Pizza wines
Melissa McCall wrote:Steve Saxon wrote:I was thinking Barbaresco.
I have some of the Produttori vineyard designates that I bought on close-out, but that's all. Are there specific producers you like?
Gaja, Bruno Giacosa La Spinetta, Vietta. They are pricey wines but you'll love them.
Steve Saxon- Posts : 150
Join date : 2009-01-19
Location : Gig Harbor, Wa.
Re: Pizza wines
Steve Saxon wrote:I was thinking Barbaresco.
I agree wit Barbaresco, although they set off my acid reflux big time. Recently, I have gone long the 07 CdR's and they have become my new House Wines, Pizza, Chinese or Dairy. The acid is not as uplifting thus less reflux.
Jack Bulkin- Posts : 72
Join date : 2009-01-21
Age : 73
Location : Scottsdale, AZ
Re: Pizza wines
Pizza is life.
Cabernet Sauvignon from Napa.
But then again, I drink Cabernet with my Cabernet.....
Don't forget the 'char'
Cabernet Sauvignon from Napa.
But then again, I drink Cabernet with my Cabernet.....
Don't forget the 'char'
mike pobega- Posts : 114
Join date : 2009-01-20
Re: Pizza wines
mike pobega wrote:
Jeez Mike. That bubble at 9 o'clock looks like a freaking tumor!!!! Hahahaha. I'd still eat it though.
Dolcetto with pizza for me.
Jorge Henriquez- MaoDerator
- Posts : 167
Join date : 2009-01-19
Age : 47
Location : The Big Apple
Re: Pizza wines
Melissa McCall wrote:My desert island food is a perfect pizza margherita. We go out for great pizza once a month, and I make pizza at home at least twice a month. I use good fresh mozzarella, crushed San Marzano tomatoes, and basil from our garden when I have it... I have a thick pizza stone, and although my oven only goes to 550, I can get the char spots that I LOVE if I let the stone preheat for a couple of hours before I make my pizza.
But I digress.
What wine or wines do you like to drink with pizza? I generally like high acid, light-bodied reds.
Melissa,
Do you have a favorite pizza crust recipe to share. I know we're edging towards the Food forum with this..
Jan.Brekke- Posts : 24
Join date : 2009-01-20
Re: Pizza wines
Wrong management...this is a great Wine Talk thread, as far as I'm concerned!Jan.Brekke wrote:Melissa McCall wrote:My desert island food is a perfect pizza margherita. We go out for great pizza once a month, and I make pizza at home at least twice a month. I use good fresh mozzarella, crushed San Marzano tomatoes, and basil from our garden when I have it... I have a thick pizza stone, and although my oven only goes to 550, I can get the char spots that I LOVE if I let the stone preheat for a couple of hours before I make my pizza.
But I digress.
What wine or wines do you like to drink with pizza? I generally like high acid, light-bodied reds.
Melissa,
Do you have a favorite pizza crust recipe to share. I know we're edging towards the Food forum with this..
Jan, you had some wine you said was great with pizza last time we hung out - what was it?
Re: Pizza wines
Beer of course, but Ridge Three Valleys is a good general purpose pizza wine. Chianti works also.
Bob Kaminski- Posts : 56
Join date : 2009-01-20
Age : 67
Location : People's Republic of Massachusetts
Re: Pizza wines
I agree!Todd F r e n c h wrote:
Wrong management...this is a great Wine Talk thread, as far as I'm concerned!
Bob Wood- Technical Admin
- Posts : 235
Join date : 2009-01-19
Age : 27
Location : Duck and Beaver Land
Re: Pizza wines
Todd F r e n c h wrote:Wrong management...this is a great Wine Talk thread, as far as I'm concerned!Jan.Brekke wrote:Melissa McCall wrote:My desert island food is a perfect pizza margherita. We go out for great pizza once a month, and I make pizza at home at least twice a month. I use good fresh mozzarella, crushed San Marzano tomatoes, and basil from our garden when I have it... I have a thick pizza stone, and although my oven only goes to 550, I can get the char spots that I LOVE if I let the stone preheat for a couple of hours before I make my pizza.
But I digress.
What wine or wines do you like to drink with pizza? I generally like high acid, light-bodied reds.
Melissa,
Do you have a favorite pizza crust recipe to share. I know we're edging towards the Food forum with this..
Jan, you had some wine you said was great with pizza last time we hung out - what was it?
The last wine I had with homemade pizza was a 1999 Casale Dello Sparviero Chianti Classico Riserva. In general I'm not a huge Chianti fan, but this one completely lacked the "harsh" finish that I associate with my typical $15 Chiantis. Not sure how available this wine is, but I got it for $20 at Doris'.
Jan.Brekke- Posts : 24
Join date : 2009-01-20
Re: Pizza wines
Jan, my old stand-by dough recipe is from Evelyne Slomon's "The Pizza Book." It's one packet of yeast dissolved in one cup of warm water, with approx. 3 to 3.5 c. of flour and a tsp of salt. It's always decent, but never to-die-for, which is why I want to experiment with much longer proofing/rising times. Perhaps Justin, if he sees this, can explain why that helps.
I can't see myself popping a $300 Gaja with pizza. My typical pizza wines are <$25 wines like Valtellina, Radici Taurasi, or Valpolicella. It's not that I don't think pizza is worthy of higher priced wine-- I do-- It's that we tend to have it on very casual weeknights when the kids have homework, we have clean-up, and we don't have time to really savor our wine. For that reason, I feel MUCH better opening a wine with Thursday night pizza that I'll enjoy, but without the guilt of opening something that deserves more attention than I have to offer it.
I can't see myself popping a $300 Gaja with pizza. My typical pizza wines are <$25 wines like Valtellina, Radici Taurasi, or Valpolicella. It's not that I don't think pizza is worthy of higher priced wine-- I do-- It's that we tend to have it on very casual weeknights when the kids have homework, we have clean-up, and we don't have time to really savor our wine. For that reason, I feel MUCH better opening a wine with Thursday night pizza that I'll enjoy, but without the guilt of opening something that deserves more attention than I have to offer it.
Melissa McCall- MaoDerator
- Posts : 71
Join date : 2009-01-19
Re: Pizza wines
Ahh . . . Palazzo della Torre. Unfortunately it's not the deal that it used to be.
And next time you go to Nostrana - perhaps when you have lunch with ME - ask Cathy for the dough recipe. She'll give it to you.
And next time you go to Nostrana - perhaps when you have lunch with ME - ask Cathy for the dough recipe. She'll give it to you.
Bob Wood- Technical Admin
- Posts : 235
Join date : 2009-01-19
Age : 27
Location : Duck and Beaver Land
Re: Pizza wines
Bob Wood wrote:And next time you go to Nostrana - perhaps when you have lunch with ME - ask Cathy for the dough recipe. She'll give it to you.
I'll go to Nostrana with you, but 1) we have to sit at the pizza counter, and 2) you have to ask her for the recipe. I'm bashful about such things.
Melissa McCall- MaoDerator
- Posts : 71
Join date : 2009-01-19
Re: Pizza wines
Almost any good inexpensive Italian, Southern Rhone or Spanish red will do. Also a fruity zin. I like a little more body than you describe. My favorite pizza wines are from Southern Italy like Salice Salentino, Nero d'Avola, and inexpensive Aglianico like Aglianico del Vulture. I would not drink a good Barbaresco with pizza, the tomatos would kill it.
K V a s t o l a- Posts : 35
Join date : 2009-01-22
Location : Delmar, NY
Re: Pizza wines
It was your idea to begin with and I've never sat anywhere else.Melissa McCall wrote:Bob Wood wrote:And next time you go to Nostrana - perhaps when you have lunch with ME - ask Cathy for the dough recipe. She'll give it to you.
I'll go to Nostrana with you, but 1) we have to sit at the pizza counter,
Bob Wood- Technical Admin
- Posts : 235
Join date : 2009-01-19
Age : 27
Location : Duck and Beaver Land
Bill Ackerman is the dough king
Bill Ackerman is the king of pizza and dough. He's built his own pizza oven in the back yard which is a sight to see. And while he is new to wines, he can go on and on about different yeast strains and sources them from around the world (just as we do wine). Incredible. I'm sure he'll happily guide you through any dough related question. Great guy.
Re: Pizza wines
My go-to is Aglianico as well. The high acid works well with tomato sauce.
Jeff Mazen- Posts : 13
Join date : 2009-01-20
Re: Pizza wines
Felsina Chianti Classico from Costco is our house pizza wine as of late. Tasty and around $16 a bottle.
Bill Tex Landreth- MaoDerator
- Posts : 439
Join date : 2009-01-19
Location : Unsure Of Position Due To Velocity
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