Pizza wine – Episode #322

September 27, 2007

Today Gary answers a question many want answered, what wine goes with Pizza?

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Comments on this episode(187) Leave a comment ›

“QOTD: Pizza, thin base, thin layer of tomato sauce and cheese, then ha…” by richardvinifera
“Another 2 varietal noted Verdejo & Greco……thanks…” by Adrian aka AnGkEr
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Wines tasted in this episode:

2004 Aminea Greco Di TufoGreco di Tufo
2005 Vesevo Greco Di TufoGreco di Tufo
2006 Hanna Sauvignon BlancSonoma Sauvignon Blanc
2006 Castello De Medina VerdejoOther Spanish White Wine

187 Responses

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September 1, 2009

richardvinifera
QOTD: Pizza, thin base, thin layer of tomato sauce and cheese, then hawaiian or meats or tuscan sausage (awesome) for topping. No raw or nearly raw onions!
July 1, 2009

Adrian aka AnGkEr
Another 2 varietal noted Verdejo & Greco……thanks
February 17, 2009

Bec
DUDE!!!!!!!

I’m doing a piece for camera at a winery and needed some info on the best pizza with wine

I found your video

You are BLOODY FUNNY

You’re bloody brilliant

I’m captivated

Bec
August 26, 2008

Dessert Wine Nerd
Quite the interesting episode. I never would have thought about pizza and white wine going togethor. Next time I go to Serious Pie in Seattle I’ll have to see what whites they have and maybe have myself a glass. QOTD: The cherry bomb peppers and sweet fennel sausage pizza from Serious Pie. A thin dough made rustic-style. The pizza looks more like a football or rectangle than a circle but the flavors cant be beat. Oh how Id love to be able to eat there every day without fear of heart problems or weight gain.
March 12, 2008

zabin29
obviously you didn’t like the hanna because it scored 93 points… and it was just another overated cali sb. is there any love? (i’ll still order wine from you)
ps. i drive on slusser rd every day, amazing garden on the side of the road in front of the vineyards.
love your show.
December 14, 2007

Amarone
…my favorite pizza, coming from the birthland of pizza, where pizza is a once a week staple, the latest one is the porcini mushroom pizza, but I would drink it with a RosÃ¨ Franciacorta from Antica Fratta! The bubbly helps to cut the fat from the mozarella & oil which helps to lighten up the meal. Just delicious!
November 23, 2007

Angela Brown
Hi Gary, Have you tried Pizza Red? It’s an Australian wine made specifically for drinking with Pizza. It’s made from a number of different grape varieties â€“ both Red and White (and one uniquely Australian) and it’s now available in over 40 states. Check out our website..www.pizzawine.com. We would love to hear your thoughts. Thanks, Angela
October 12, 2007

Dan-o
Bacon onion pizza in a brick oven with thin crust and corn meal covering the stone.
Fold it in half and eat away. Lets call it origami style.
October 7, 2007

sqrm
qotd: current fav pizza: american panstyle pizza with pepperoni and bacon, feta cheese, olives and pineapple.

last fav pizza: panstyle half n half with pepperoni and pinapple, and meatdough, mush, onion and the pinapple.

but the next time il have pizza, it will be with tallegio, walnutz and dark dark chokolade. i will bring theese ingredients to the baker, and se what could be done.
October 3, 2007

Joshua Wait
Thanks so much for this special on pizza and wine. I have a ritual of making homemade pizza every week. I’ll give your suggestions a shot.

Robb Walsh, food critic and author of “Are You Really Going to Eat That?”, says that he thinks that the best pizza is to be found at Frank Pepe’s in New Haven, Connecticut. True story, while he was in Punta del Este, Uruguay he had a conversation with a guy and totally unprompted–this guy in Uruguay mind you–said that the best pizza in the world was at Frank Pepe’s in New Haven. Haven’t been there yet. Got to get there soon. Frank Pepe’s, that is, not Uruguay–though I’d like to get there too.

If you make it to the SF Bay Area, check out Pyzano’s Pizzeria in Castro Valley. The guy who owns the place won the contest in Naples, Italy for the best pie. I just want to point out–especially to the New York pizza snobs–that it wasn’t a guy from New York who won, but a guy from po-dunk little Castro Valley, California. He also won a contest on the Food Network. Unfortunately, the city council doesn’t let him have a wood burning oven so the pizza in the very modest shop isn’t up to his standards. Still, it’s a good pie.

Another stop on your way in the Bay Area is the Cheeseboard Pizza. It’s not for people who think pizza sshould only fit into a small set of criteria. It’s for those of you who like something exotic–say corn, since some people hate corn on their pizza. Interesting choices for toppings. Never has meat. Interestingly, don’t miss the meat.
October 2, 2007

xBigDanx
Wow… nice to see someone who eats their pizza the same way I do
October 2, 2007

J Crazy
Dude, you must try Japanese super shrimp mayonaise bingo bacon german potato sausage cream sauce pizza. Oh, and there’s some corn on it which I HAAATE ON MY PIZZA. Why does this country insist on putting corn in EVERYTHING that’s “western” food????!?!?!! Enough with the corn, make some biodiesel out of it for christ’s sake. I mean honestly. But take the corn off and it’s amazing.
October 2, 2007

Mason
Interesting wines today, Gary. I really never thought about pairing pizza with a white wine, but I will definitely try it!

QOTD: I like Italian meats on my pizza with some pepperoncini peppers.
October 1, 2007

BobMac
QOTD: My favorite is ham and pineapple
October 1, 2007

Brendan L (SmokeyUST)
What about a big Monte for the spicy pizza’s, or Valpolicella, hmmm, I can taste the match up right now!

If you are ever in Minnesota and want to try the best authentic pizza this side of Naples, check out Punch Neapolitan Pizza. And if you’re nice I might even set you up with some awesome wine…

Love the work GV! Keep going strong!
October 1, 2007

SoCal
QOTD: Mushroom & olive….eat it all
October 1, 2007

Russ J
QOTD: Peppers & mushrooms rule on pizza! Don’t eat a lot of “real” pizza these days due to the huge fat content, but I make a nice approximation using a whole wheat pita as a crust. Not bad. I’ll give the whites a try next time.
October 1, 2007

lhwinelady
I have tried pizza in a variety of restaurants (from hawaii to NJ). My favorite pizza remains the pizza at DeLorenzo’s Tomato Pies in Chambersburg (Trenton), NJ. They only sell pizza and soda. It’s BYOB so maybe I will bring one of these recommended wines with me the next time I go.
October 1, 2007

SoCalDaveBandito
I’m sorry, but I was raised on good Pizza in Long Island, NY.
I never get why people take the cheese off.

I SOOOO miss good NY Pizza in Southern Cal (although NYPD in Corona is damn good)

QOTD: I LOVE Sicilian pizza. And Sfingoni slices. I can never remember what’s on it, but Fra Amichi Pizza in Massapequa, NY used to serve it and it was amazing.

But there’s little better in this world to me, than a good, crisp, thin crust NY style pizza, beer and a football or baseball game.
October 1, 2007

Phil
Love Verdeho…should try Cassamaro, best I have tasted.
October 1, 2007

Jim
QOTD – California Pizza Kitchen… Pepperoni… Sauvignon Blanc. Where it’s at.
October 1, 2007

Cato
Given the universal love for pizza, grazie mille for this episode. QOTD: As my pseudonym suggests, I’m a devotee of the classics, and my favorite pizza is Pizza Margherita with really fresh mozzarella and basil.

The virtues of the Vedejo made me wonder about the compatibility of a Vinho Verde. In fact, in light of your penchant for frizzantes and good value, I’d love to see a show on Vinho Verde.
October 1, 2007

Lar
Ciao Gary,

just back from Castellina in Chianti. Had a Marina Cvetic Montepuliciano d’Abruzzo 2003 which went really well with Gorgonzola pizza.

Lar
October 1, 2007

Aaron J
I used to drink only reds with my pesto and fresh tomato pizza, but now I’m going to bust out the whites for that affair.
October 1, 2007

dz
Great show Gary, this theme needs to be repeated often since this is probably the western world’s favorite food. I’ve been trying to find a red wine that would complement pizza for the last two decades with dissapointing results until recently and only because a opened bottle of 06 Kim Crawford S.B. was in the fridge did I stumble upon a good pairing. Now, find us a great turkey wine because turkey will destroy nearly all of our most esteemed wines.