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 28, 2007

Billr
I have been waiting on this topic for a while now, thanks for doing it.

QOTD: Really really thin crust with pineapple and canadian bacon cooked crisp. Wow, now I am hungry.. I am heading to the parlor……
September 28, 2007

Ferrigno
Wow the first thing I thought when the sauvignon bubbles came to the top was moscato d’asti! then you said “peaches” and even more moscato came to my mind!
QOTD: SUPER THIN CRUST, lots of tomato sauce with tomato bits, A LOT of oregano, and as toppings well, anchovies, green pepper, and bleu cheese. I’ve found that the more tomato and cheese the better combo it makes, although, I’ve never tried it with new world wine……………….
September 28, 2007

Robert Howells
I love taco pizza with ground beef,lettuce, tomatoes and sour cream. I am salivating just thinking about it.
September 28, 2007

Martin
Great info as always. We always reach for the Chianti, or usually beer with pizza. Next time we’ll have to try a nice white. None of the cardboard box stuff for me thanks; I’m such a pizza snob! I prefer vegetables…mushrooms, olives, peppers, etc. But never more than two or three toppings on a pizza.
September 28, 2007

jahlove
QOTD: I like just about anything on pizza, but I guess my favorite would be a thin crust, brick oven job with a little tomato sauce, mozarella, and fresh basil. The classic. Right behind that would be a the real deal, super floppy, over-sized NYC style pizza – no toppings. Just cheese and sauce. Damn. I freakin’ starvin now.

On a Greco note, my first and only experience with this wine was a bad one, and I kinda wrote it off after that. It might have been maderized. Anyway, that’s no excuse. I need to try another. Thanks for sparking the interest again.
September 27, 2007

Robin C.
QOTD: thin crust because I eat the toppings and throw away the crust. There should be pepperoni.
Wine and chile fiesta happening in Santa Fe. Will catch up later. Have fun in London.
September 27, 2007

yowens
GV- I will be trying the greco di tufo soon, thanks for the advice. QOTD: I like weird ones. Like those odd gourmet pizzas with toppings no one in their right mind would put on a pizza.
September 27, 2007

Tommy Vernieri
QOTD: Always NY style thin crust. The best toppings I’ve ever had on a pizza were crumbled sausage and fried breaded eggplant from La Pizzeria in Charleston, SC. The quality of ingredients were just awesome (I don’t think they have that anymore, they had to be paying the supplier through the nose for that level of food).

Great episode, Gary. I really enjoyed the attitude you had today and the quirky comments.
September 27, 2007

Grant
QOTD: Supreme all the way. Also I’ll go for a nice 4 cheese pizza or a good Hawaiian pizza every so often.

Awesome show today Gary can’t wait to try some of these.
September 27, 2007

Dave Canada
Man..I had to be up late to get this episode….
Got to admit, never thought about white with Pizza…
QOTD – Gotta be hawaian…I love the salt sweet mix!!!
September 27, 2007

Derek Richards
Pizza, Anything from Godfather’s Pizza! It’s Money.
September 27, 2007

Vinsant
QOTD… pepperoni with fresh garden black krim tomatoes on top after cooked. yummy!
September 27, 2007

Michelle Todd
Pepperoni, pineapple and garlic pizza rocks! Spicy, salty, sweet, mmmmm…
September 27, 2007

PaVo
QOTD: I love Chicago Deep Dish with Italian Sausage and Green Peppers. If I’m going thin crust a white pizza with chicken, bacon and banana peppers is awesome too.

Never heard of the Greco; I’m going to have to give that a shot!
September 27, 2007

Chuck D
I envy your job today – eating pizza and drinking wine….I’ve never done white wine with pizza…another idea learned from WLTV, what would Sir Gary say about this pairing ?

QOTD: NY style crust just plain with cheese or pepperoni and green peppers is a great combo in the topping world. Fold the slice into a U shape and eat.
September 27, 2007

JamesN.
GV.
Nice episode, I love high acid wines, they just go with food so much better than soft fruity wines.
QOTD; I am single and lazy, but I honestly enjoy a quality frozen cheese pizza, with fresh toppings from the garden. I use whatever is in season green, red, and hot peppers, eggplant, green onions, tomatoes, leeks, shallots, garlic, spinach, even aspargus. Fresh herbs also bring nice flavors, like basil oregano rosemary thyme, depending on what the combination of toppings are. I also like using a gormet mushroom meledy.
In the winter I like a medeterian style with anchovys, green & black olives, capers, and banana peppers and some sun dried tomatoes. I just love pizza! there are no rules, just experiment and have fun, kind of like wine. Try something different! Why not!
September 27, 2007

Tom (vtjones)
QOTD: I order a different pizza pretty much everytime but I do love the everything deepdish chicago style pizzas
September 27, 2007

NathanN
Nice to be back been away on a fishing trip so had to catch up on the shows. White wine & pizza never done that before.

QOTD: Mushrooms, bacon, ham, pepperoni, sausage, peppers, olives, mushrooms, & onions. To drink got to have Cab Franc
September 27, 2007

rob in indy
QOTD: thin crust all the way.. ever had pizza from the Calumet in Jasper, Indiana.. mmm.. good.. pizza should only be served with finely ground sausage.. absolutely no sausage balls permitted…I was on a bbq chicken pizza kick but that’s over.. Great show.. I’ll now have to add the Greco di tufo to the buy list.. I though WLTV would be a new good hobby/entertainment but all it does is cost me more money
September 27, 2007

amgryger
I’m a fan of Greco. Have you ever had a Gravina DOC? It’s made from Malvasia and Greco and kind of interesting, though I admit that since I’ve been to Gravina in Puglia, it gets nostalghia points with me.

QOTD: I like black olives on my pizza.
September 27, 2007

Dr Aaron
QOTD: Thick pizza, lots of sauce, with pep and green peppers.
September 27, 2007

Billy
What happened to the new look intro yesterday??? I really thought it was slick and nice.

QOTD: nothing beats the simple pizze margharita in a mom-and-pop in the back streets of Rome
September 27, 2007

MW_DM,IA
I’ve got a box of my old ‘Turtles, I’ll have to start digging around in the closets and find a couple for ya.
QOTD: I dig some mushrooms, black olives, onions, peppers on my pizza, as many meats as possible, and lots of cheese. Standard crust does the trick, not greasy airy pan, not crunchy charred thin.
September 27, 2007

Grapedigger
Liked the Greco bit..another new wine that you’ve brought to my attention..Looking forward to give it a try.
Pizza..Hmmm, my favorite is veggie with thin crust! Cheers
September 27, 2007

Jeff D.
Man, whatever you were smelling in that wine must have been screwing with your head. Great stuff. Looking forward to trying a Greco at some point.

QOTD: I love the New York style pepperoni pizzas with the huge pepperonis. Thin “undercrust” but a thick outer crust is great too. And I have to admit, I love pizza that has mozzarela baked into the crust. Pizza Hut had it for awhile, but Pizza Hut is crap pizza. Anyway, New York style pepperoni pretty much rocks my socks off.