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

Michel Dugas
I am torned between the 3 cheeses and the all meat thing

MD
September 28, 2007

Sonnenuhr
Nice episode. I’ve never heard you talk about grillo (Sicilian white wine) that you don’t get much of here in the US and hasn’t received the TLC it deserves in Sicily. I had a few nice efforts during last year’s visit. It is a great inexpensive food wine and a must for all of those who have made it their mission to try every varietal out there
September 28, 2007

Stephen L
Is that cheese covered cardboard he’s eating what passes for pizza on the east coast? He should try a real Chicago deep dish sausage pie and see if lemon and peaches still stand up.
September 28, 2007

TheDro
QOTD: thin crust, fresh basil, garlic, olive oil on the crust, fresh mozarella
September 28, 2007

Paulo
QOTD: authentic napolitan style pizza – wood fire, brick oven, fresh mozzarela, tomato sauce, basil and olive oil. Wet in the middle, tasting the brick oven in the borders.
September 28, 2007

Jon@KFWS
Great show Vay-ner-chuck, though I’m willing to bet Teruzzi never made a Greco, still it’s great to see you giving love to an undersung varietal.

QOTD: My favorite pizza is the one that’s in front of me, though it should be from 2Amys or Alberto’s in DC.
September 28, 2007

sharon
Slurve? I love that word. Thanks for the wine with pizza show. I’m not big on the whites but
you definitely made the three you liked a possibility. QOTD; Pizza with salad, spicy greens, mushrooms (all kinds) and a great sour crust. Or with pesto and lox. Squash blossoms? Hmmm I think it’s time for lunch.
September 28, 2007

BF
pepperoni & black olive
September 28, 2007

Kevinresolution
I am a firm believer in fresh herbs baked into pizza. Basil and oregano. My mom’s pizza recipe is legendary. It is thicker, but not as thick as Sicilian. I love my pizza with all different toppings, but mushrooms, meatballs, onions, and green peppers are probably my favorite.
September 28, 2007

Orion Slayer
Wow, Vaynerchuk, you are really stretching my mind: white wine with pizza!?! I’ll have to try it! The Verdejo sounds really interesting to try with pizza. I’d like to try the Greco Di Tufo, but it makes me miss Tom Ciocco even more.

What’s up with your pizza? It looks like you were eating cardboard!

QOTD: Almost any topping is fine just as long as the suace is really tangy and the crust is thick!
September 28, 2007

Capt M
Nice, nice, nice episode. I’m glad that you gave exposure to whites. We need to look much more towards whites. I put down the Hanna on my shopping list, even though you pinned it. Made me curious. QOTD: THIN CRUST! many times just cheese, but prawns of shrimp, scallops, or anchovie. Other times just plain pepperoni and mushroom. Olives too!! Love pizza and wine!
September 28, 2007

Wil
Dude, G-to-the-V – I’ve always wanted to hear or read or learn more about good pizza/wine pairings. There’s this joint in Denver’s Tech Center called Sauce, and it flaunted itself for being all about the pizza/wine combo; for a time I was extremely excited. I was soon crestfallen to find out that the joint worked like a buffet, with underage kids having to get the manager so that I might even be served wine – which was, to my dismay – a selection of blase red $5.00 jug wines (Cab, Merlot, Etc.) Wines categorized by region, producer, or vintage were but a pipe dream.

But honestly, the concept is great, and man, if it was just implemented differently – high class pizzas paired with a rockin’, varied wine selection – it could be the best new concept restaurant of the decade! Hmmm, perhaps I’ve found a calling…

QOTD: Denver’s own Pasquini’s Pizzeria & Bakery up on North Broadway serves this incredible creation, the Prosciutto Pizza – olive oil, garlic, spinach, aged prosciutto, red onion, and a bevy of other wonderful tasting things. Man alive – it’s the stuff.
September 28, 2007

DK44
Thin crust, Tuscan style. A little prosciutto, maybe some mushrooms. Got to have some slivered garlic, trust me!
September 28, 2007

Jim C
Homemade grilled (yes grilled) pizza with garlic, fresh mozzerella, basil and grilled eggplant. Roll out the pizza dough brush with olive oil and throw it on a hot grill. Cook for a couple of minutes until browned to your liking. Flip the dough over (no it won’t stick) and add your favorite toppings and wait until your choice of cheese melts. Pull it off with a metal spatula and eat away. The grill gives the dough a smoky component similar to wood fired ovens, but at home.
September 28, 2007

Pamela
QOTD: Just what I had last night – homemade thin thin crust, sauce, basil, mushroom, mozzarella and peppered sausage. Had it with Texier 2005 CÃ´te du RhÃ´ne BrÃ©zÃ¨me. Yummy.
September 28, 2007

Gretchen
QOTD: Margherita, or BBQ Chicken with caramelized onions and goat cheese, or Thai pizza. White wines go great with the last two, but I prefer a sangio with the margherita.
September 28, 2007

AlisonD
QOTD: A garbage pie..and anyone from NJ(NY) should know what that is!
September 28, 2007

Tony S.
Being from Chicago, home of real pizza…that’s easy. You just go down to Lou Malnati’s and get a deep dish with sausage. End of story. Nothing better…anywhere. Maybe stop and get an Italian Beef at Mr. Beef’s while on your way there, ya, hot peppers. That Vesevo sounds like it would probably go alright with real pizza.

Alright, well have yourself a great weekend…see you later,
T

GO BEARS!!! And Cubbies…just 2 games to win to beat Milluakee for the division!!
September 28, 2007

Colin
GV – Fun show – thanks for introducing me to Greco Di Tufo. QOTD – thin crust, meats and olives.
September 28, 2007

Joe Po
Gary, Thanks for the episode. I’ll have to try white with the next Sicilian.
QOTD: White pizza with double crust from Revello’s in Old Forge, PA, the pizza capital of the USA!
September 28, 2007

SandyJo
Love a seafood pizza – plenty of garlic and onions sauteed in olive oil and white wine. Add some shrimp and scallops to lightly cook and soak up the scampi sauce. Use as a topping with red sauce or a white pizza and top with some good mozzarella and fresh grated romano. Yummmm! Sounds like the Greco would be a great choice with it. Great show! From a former lurker, I am really glad I stumbled across this vlog. It is changing some of the wines I pick…
September 28, 2007

Barry
Pizza without a good Sangiovese or Zin? C’mon Gary, don’t go metro-sexual on us.
September 28, 2007

MtnCharlie
QOTD: Margherita. Simple thin crust. Wood fired oven. Simple tomato, garlic, olive oil sauce, fresh mozzarella cheese, basil. Or a pizza rustica Yum.
September 28, 2007

SandyJo
Love a seafood pizza – garlic and onions sauteed in olive oil and white wine (like scampi), then lightly cook some shrimp and bay scallops in it. Use as topping with red sauce or on white pizza. Top off with some good mozzerella and fresh grated romano. Yummmm!!! Sounds like the Greco di Tufo might be a great wine with it.
September 28, 2007

GrapeStuff
Ugghhh….just really not a dry white fan. I’m sure there are some out there that I would like, but I certainly have not found them yet. I do not necessarily DISLIKE them, they just typically do not bring the thunder for me.

QOTD: Like my pizza with everything on it!