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(183) Leave a comment ›

“obviously you didn’t like the hanna because it scored 93 points… and…” by zabin29
“…my favorite pizza, coming from the birthland of pizza, where pizza …” by Amarone
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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

183 Responses

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about 3 months ago

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.
about 6 months ago

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 Rosè Franciacorta from Antica Fratta! The bubbly helps to cut the fat from the mozarella & oil which helps to lighten up the meal. Just delicious!
about 7 months ago

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 – 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
about 8 months ago

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.
about 8 months ago

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.
about 9 months ago

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.
about 9 months ago

xBigDanx
Wow… nice to see someone who eats their pizza the same way I do
about 9 months ago

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.
about 9 months ago

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.
about 9 months ago

BobMac
QOTD: My favorite is ham and pineapple
about 9 months ago

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!
about 9 months ago

SoCal
QOTD: Mushroom & olive….eat it all
about 9 months ago

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.
about 9 months ago

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.
about 9 months ago

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.
about 9 months ago

Phil
Love Verdeho…should try Cassamaro, best I have tasted.
about 9 months ago

Jim
QOTD - California Pizza Kitchen… Pepperoni… Sauvignon Blanc. Where it’s at.
about 9 months ago

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.
about 9 months ago

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
about 9 months ago

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.
about 9 months ago

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.
about 9 months ago

sky
go gnarly head!!!!!! big shout out !!!love it!!!
about 9 months ago

melanie
It’s real tough to get good pie,down here in the”Culinary Wasteland” most popularly known as Florida. I grew up in Connecticut, where some of the best pizzas of my life were made by Greek hands.’Beverly Pizza’ in Fairfield,Connecticut in Blackrock has been making pizza the exact same way for forty years.I’m 44 and I ate my first when I was 1 year old. Same guy still owns it.
Now that’s cool.
I love plain cheese pizza, crust thin,but not like a matzo, and a little clear orange grease trickling down the center of the slice,as I fold it,’new york style’ to eat.Caramelized cheese, Please !
about 9 months ago

Mike Harris
QOTD: Thin crust, sliced fresh tomatoes, no sauce; easy on the cheese, not overloaded with toppings (thinly sliced roasted red, bell peppers, caramelized onion, smoky bacon, pepperoni, pick one or two, no more). Made at home, eaten hot out of the oven.

Mike
about 9 months ago

Lawrence Leichtman
I actually make a foccaccia not pizza with olive oil mushrooms, onion, garlic, and sprinkling of parmesan. This is usually a French white from Loire for me but I will have to try Verdejo.