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

Jayhitek
Best Pizza on the planet is in the NorthEnd of Boston at Pizzeria Regina.
September 28, 2007

Susan
Gary-QOTD: I will eat just about any type or style of pizza. I prefer lots of great toppings. Not crazy about pizza with one cheese. If it has lots of garlic and several types of cheeses – great stuff!! I like thin, or thick, or Chicago or NY or Italian. I will even eat it cold or hot.:)
September 28, 2007

Susan
Gary- Great ep! LOVE the energy and the pizza!!
September 28, 2007

Dusty
Hand tossed barbecue pizza. Interesting wines. Never heard of most of them. But that’s why you’re runnin the show changin the wine world and I’m just taggin along, helping when I can. Good stuff. Gives me something to go look for this weekend since I get paid today.
September 28, 2007

Tom L
QOTD: The best pizza on the face of this planet, no matter what you like on it, is from Star Tavern, Orange, NJ. And now that they have a whole wheat crust I don’t even have to have guilt feelings about eating a whole pie myself.

Still like the reds with my pizza though, Gary.
September 28, 2007

Jon W
QOTD: Thin crust ham, mushroom, green peppers and olives.
September 28, 2007

YoungDave
Whites with pizza. Sweet. Definitely changing the wine world. As always, thank you.

QOTD: Gotta have me a little peppers (green bell peppers are great, and maybe a couple yellow banana peppers for a wee bit of heat), mushrooms are always where it’s at, and I am always more sauce than cheese (if the sauce is quality, of course…which it should be in any Italian food- sauce makes or breaks any Italian dish).
September 28, 2007

fatdoi
i like my pizza with edge crust, bit meaty, quite hot and anchovy, lots of ‘em… oh garlic as well
September 28, 2007

StÃ©phane
For me it’s New York style, just cheese and sauce. If it’s properly made the combination is so flavorful and complex, it’s blasphemy to put anything more.
September 28, 2007

Paul J. Kiernan
I buy the pizza base in Superquinn and then I put prawns, tomato concentrate, olive oil, garlic, mushrooms and rashers (bacon) on it. Mozarella and cheddar too. It’s a lot of calories but I burn some of those off a few days later when I wash up.

Pizza wine? Usually red, I must admit – Nero d’Avola is great. I think Vermentino would be another good pizza white wine.
September 28, 2007

KC Dan
great show G . I’ll try a white next time with pizza . Qotd Thin crust With pepperoni Mushroom black olives and tomatos , It’s AWESOME !!!
September 28, 2007

wmole
Pizza with attitude! Italian style! He pinches your chick and a fight breaks out. That’s my romantic vision of east coast pizza.

Out here, the oak monster gives up his body to feed the fires of the outdoor river rock pizza ovens at Wine Lovers Bar and Grill, Ventura. Oaky, cheesey and…….. free!
September 28, 2007

Kojip
Sorry to double post, but FYI, I was in Vittorio Veneto: I went to a pizza restaurant w/ friends that was apparently popular w/ local younglings. For the price of 3.99 Euros we assumed they were personal pizzas and proceeded to order six of them. Next thing I knew, we were asking for doggie bags for 6, 18″, very good quality pizzas. Moral? Order two of anything in Italy and its too much.
September 28, 2007

Simon Dvorak
Ok, first off, I love ya! You have change MY wine world forever!

However, down to business…

Who in the hell is gonna drink white wine with pizza? Ok, you took the cheese off…and the sauce came with it as well….

I’ve worked a good majority of my life in pizza restaurants. I’m very skilled in the art of tossing the dough, spreading the sauce and cheese and baking a kick butt pizza. However, pairing a white wine with a pizza (disclaimer: a red sauce pizza) seems like a exercise in futility and exceptionally bad taste!

Anyway, my favorite pizza is onion, chicken, rosemary, red wine and gouda cheese…
September 28, 2007

Kojip
Love how the Thundercat looks like he’s being a homey next to the bucket…. YEAHH!!
I’ve got to agree with you for going white… it’s all the way for whites with pizza (Boriello brothers where I live) or Indian food (India Palace, oh yeah). Thanks for shouting out the whites Check out the Ice Bar (for some BS aholes and expensive vodka) and get away to Whales for some genuinely good brandy and braised lamb. Trust me.

Thanks for showcasing white with tomatoes. Nothing like a Bhuna Ghost or even a mushroom dish with whites. Also, your show was good for the edumacation. Danke. Another shout out for grocery store wine (in Cali)… Blackstone Sauvignon Blanc is very crisp and outright good. 88-89+ IMHO. Break out a bottle from your clearance shelf.

QOTD: It’s all about the sauce… too strong gross, too weak, tastes like Kraft cheese. Any pizza w/ good sauce and decent veggies. Grew up in Calistoga, my parents gave me my first glass at 5. Like any good wine enthusiast, I spat it out and said “Yuck!” and went on for hours why it sucked.
September 28, 2007

RonC
QOTD:

I’ve tried many different types of pizza. My current favorite is Papa John’s BBQ chicken pizza. Absolutely delicious.
September 28, 2007

Jx
QOTD: Hit up Papa Murphy’s for a $4.99 pepperoni take-n-bake, then throw on some fresh mushrooms and peppers from the fridge. Ya, the ingredients at the store are fresh too, but you save some bones by throwin’ on your own stuff. Plus, you can put on as much/as little as you like.

Good show, GV. Much love,

Jx
September 28, 2007

P-Higgity
Bring “sniffy-sniff” & “swirly-swirl” back, Gary V.

QOTD:

New world pizza: Any California Pizza Kitchen pie, Hawaiian

Old world pizza: Neapolitan pizza margherita with aged asiago substituted for the mozzarella, some kalamata olives, and chanterelle mushrooms thrown on
September 28, 2007

Bundydb
QOTD: I’m a big cheese pizza fan. Sometimes will do Pepperoni or Hawaiian style. I love pizza but because of bad family history of heart disease I try to stay away from stuff like that. May only eat it once a month due to that.
September 28, 2007

careyd
QOTD: Currently probably Fat Lorenzo’s here in Minneapolis. Thin crust, Pepperoni, Onion, extra cheese. I usually like big reds…like a Shiraz or pillar box with pizza even more than Chianti’s/Supertuscans, but I’ll take Gay’s challenge and try a white sometime.

Show question: The lighting’s been looking so good lately, what the hell happened today? (flat, non-dimensional) I know Mott’s on vacation, but Eric shot the show yesterday and that still looked good…while I’m bitching there’s too much headroom.

Okay, now I’ll stop whining and pay a compliment. Great show Gary! As usual you’ve got me thinking about trying something new.
September 28, 2007

portland guy
QOTD – White pizza, thin crust, with smoked salmon, capers, anchovies, shallots, spices.

Ever consider dropping the intro? I know you have to play up to the under 25 crowd with silly comments they obviously love. True, I can just skip right over it, which I do.

That was some ugly pizza.
September 28, 2007

ktw
Numero Uno is the my fav – crust has sugar taste to it
September 28, 2007

charles
QOTD: Sausage pizza @Sally’s apizza, white clam @pepe’s apizza best pizza any where yes that includes Ny and thats bisquik crust they pass off as pizza in Chicago, there’s a reason the blackhawks suck.
September 28, 2007

Chris Voigt
Innocent Bystander Shiraz + Pepperoni Pizza
September 28, 2007

Autoproxy
QOTD: Either Chicago style with tons of cheese and maybe something like spinach or shrimp thrown in, or thin crust pizza with something like olive or mushrooms on top. Or both.