Pizza wines

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Pizza wines

Post  Melissa McCall on Thu Jan 22, 2009 7:04 pm

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.
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Re: Pizza wines

Post  Steve Saxon on Thu Jan 22, 2009 7:11 pm

what toppings? veggie, meat etc.
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Re: Pizza wines

Post  Bob Wood on Thu Jan 22, 2009 7:13 pm

Steve Saxon wrote:what toppings? veggie, meat etc.
Margherita, Steve. Tomato sauce, fresh mozzarella and basil. That's it.
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Re: Pizza wines

Post  Bob Wood on Thu Jan 22, 2009 7:13 pm

Something with a lot of acid. Barbera, for example.
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Re: Pizza wines

Post  Steve Saxon on Thu Jan 22, 2009 7:14 pm

I was thinking Barbaresco.
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Re: Pizza wines

Post  Melissa McCall on Thu Jan 22, 2009 7:18 pm

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.
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Re: Pizza wines

Post  Melissa McCall on Thu Jan 22, 2009 7:19 pm

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?
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Re: Pizza wines

Post  Steve Saxon on Thu Jan 22, 2009 7:24 pm

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.
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Re: Pizza wines

Post  Jack Bulkin on Thu Jan 22, 2009 7:31 pm

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.
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Re: Pizza wines

Post  mike pobega on Thu Jan 22, 2009 7:33 pm

Pizza is life.

Cabernet Sauvignon from Napa.
But then again, I drink Cabernet with my Cabernet..... Very Happy

Don't forget the 'char'

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Re: Pizza wines

Post  Jorge Henriquez on Thu Jan 22, 2009 7:40 pm

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.
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Re: Pizza wines

Post  Zachary L A N G on Thu Jan 22, 2009 7:43 pm

I loves me some young BdM with my pizza
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Re: Pizza wines

Post  Jan.Brekke on Thu Jan 22, 2009 7:45 pm

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..
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Re: Pizza wines

Post  Todd F r e n c h on Thu Jan 22, 2009 7:47 pm

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..
Wrong management...this is a great Wine Talk thread, as far as I'm concerned!

Jan, you had some wine you said was great with pizza last time we hung out - what was it?

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Re: Pizza wines

Post  Bob Kaminski on Thu Jan 22, 2009 7:54 pm

Beer of course, but Ridge Three Valleys is a good general purpose pizza wine. Chianti works also.
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Re: Pizza wines

Post  Bob Wood on Thu Jan 22, 2009 7:58 pm

Todd F r e n c h wrote:
Wrong management...this is a great Wine Talk thread, as far as I'm concerned!
I agree!
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Re: Pizza wines

Post  Jan.Brekke on Thu Jan 22, 2009 10:13 pm

Todd F r e n c h wrote:
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..
Wrong management...this is a great Wine Talk thread, as far as I'm concerned!

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'.
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Re: Pizza wines

Post  Melissa McCall on Thu Jan 22, 2009 10:37 pm

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.
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Re: Pizza wines

Post  Bob Wood on Thu Jan 22, 2009 10:56 pm

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.
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Re: Pizza wines

Post  Melissa McCall on Fri Jan 23, 2009 1:50 am

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. Embarassed
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Re: Pizza wines

Post  K V a s t o l a on Fri Jan 23, 2009 2:02 am

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.
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Re: Pizza wines

Post  Bob Wood on Fri Jan 23, 2009 2:15 am

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,
It was your idea to begin with and I've never sat anywhere else.
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Bill Ackerman is the dough king

Post  J. Pfohl on Fri Jan 23, 2009 9:22 am

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.
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Re: Pizza wines

Post  Jeff Mazen on Fri Jan 23, 2009 12:30 pm

My go-to is Aglianico as well. The high acid works well with tomato sauce.
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Re: Pizza wines

Post  Bill Tex Landreth on Fri Jan 23, 2009 2:33 pm

Felsina Chianti Classico from Costco is our house pizza wine as of late. Tasty and around $16 a bottle.

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