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

September 27, 2007

DrEdwardo
1st again!!

Edwardo
September 27, 2007

Chris B
OMG Second!! ….
September 27, 2007

Kevin
top 5?
September 27, 2007

Kent I
Woo!
September 27, 2007

wine-ot
TA TA’S
September 27, 2007

pforty
YESSS!!!!!!!

QOTD: Thin crust lots o’ cheese and pepperoni!!!
September 27, 2007

Withnail
Drinking a pizza wine while I watch:

D’Arenburg The Stump Jump (OZ) 2005
September 27, 2007

Paul M
top 10
September 27, 2007

TV » Pizza wine - Episode #322
[...] Scott Asnault wrote an interesting post today onHere’s a quick excerpt2004 Aminea Greco Di TufoGreco di Tufo, play, review at cork’d. 2005 Vesevo Greco Di TufoGreco di Tufo, play, review at cork’d. 2006 Hanna Sauvignon BlancSonoma Sauvignon Blanc, play, review at cork’d … [...]
September 27, 2007

Marc
So late! I was having withdrawal symptoms. But top 10
September 27, 2007

Jbunny
TOP TEN FOR A LURKER?!?
September 27, 2007

Kevin
QOTD: dude. You are weird when it comes to pizza. No cheese? What is that?
My classic: pepperoni, mushroom, green pepper, onion. That’s WITH cheese. And I’m a sauce guy. Preferably home-made.

White with Pizza will be on my list of things to try. And I too noticed the “palette” yesterday. Scrutiny. You poor man.
September 27, 2007

Jon B.
LOve the pizza episode. I’ve always drink red with pizza, after seeing this I think my next pie will be washed down with a white. Great episode.QOTD I like to eat the piece with the bubble in the crust and as far as toppings go I like a little spice.Thanks Gary and WLTV crew.
September 27, 2007

sfgiants55
Peppers Onions and Sausage… mmmmmmmmmm
September 27, 2007

waibeans
9pm EST, is that a new record? someone should be keeping track of this stuff, lol
September 27, 2007

Skol
I used to enjoy a nice NY style thin crust pizza.
They don’t make it anymore. At least I have not found some in a while.
Ray’s Pizza ruined everything….. Everyone started copying thick chewy with minimal flavor.
September 27, 2007

Withnail
QOTD: Hawaiian
September 27, 2007

Darlene O.
Gary…LOVE the pizza episode..but what’s with 12 comments???!!!! Hey, love the Yanni (”Yannage”) shout-out (I’m a fan…). QOD: My FAB pizza has EVERYTHING on it…veggies, meats, you name it…and lots ‘o cheese! But I only eat it once in awhile, so it doesn’t go right to my ….ladies, you know what I’m talkin’ ’bout…:}
September 27, 2007

Arthur
Is there Halothane in those Greco di Tufos?
September 27, 2007

stevo
Pepperoni and Sausage – all day

But, when in Europe, I love the super thin crust pizza with cheese, basil, tomatoes, ham, and top it off with an egg in the middle – the best!
September 27, 2007

Run PMC
Come on, Howell Mtn cabs! Enough of these $10 qprs, bring out the tannic monstahs!
September 27, 2007

Arthur
Cheese and pepperoni pizza w/ cashews.
September 27, 2007

jcbphd
QOTD: St. Louis style Imo’s pizza starring the utterly delicious-n-tangy provel cheese. It truly is “the square beyond compare.” With mushrooms and black olives, please.
September 27, 2007

TommyBoBo of WI
My home made pizza// sauted onion, roasted garlic, roasted walnuts and gorganzola,, olive oil on the crust prior to placing toppings. Brunello or Barbaresco. … damn, I just made myself hungry!!
September 27, 2007

The Celebrator
good show again, GV.

There is a wine that Albertson’s carries called The Contortionist by Sideshow (GSM blend from OZ) that’s $6 ad is an incredible pizza match.

QOTD: Anything from the greatest pizza place in the world – Fleur de Lis – http://www.fleurdelispizza.com/

It might be as good as LSU football…
September 27, 2007

TimF
How old is that pie? It looks like you found it next to the Simpsons cup.

QOTD: Onions. Sometimes bacon and onions, but I love onions.
September 27, 2007

John Farrin
I respectively want #10 responder to send me a thank you note because I purposely passed on responding when I would have been #8. It seems to matter so much to some of you so have fun. I had tuned to the new episode after re-watching episode 313 because I had just received my shipment of Berco do Infante and had cracked a bottle. First Gary, you may be attaining Seinfeld status by being better in reruns than you were in the original airing. Second, thanks for the tip. You’re right, it isn’t the best wine I’ve ever had, but kind of amazing for $5. Really, really, really enjoyed the joy of that episode. Thanks.
September 27, 2007

Arthur
…and it sounds like a wood block!
September 27, 2007

IowaJeff
Gary,

How could you do this to me? I ordered pizza for the first time in months tonight and then I decided to watch this episode, oh the irony….
September 27, 2007

Roo
Darlene: I know what you are talkin about – I just *walk* by a pizza place and I gain 7 pounds…

Primarily the reason why I’ve weaned myself off of it – but if I do have it – I like it Napoli style – simple/clean pizza margherita with tomatoes, basil and a little bit of cheese – super super thin crust.

Nice ep Gary. Looks like you have new lighting too – lookin good Jersey boy…
September 27, 2007

Malphas
QOTD: Gimme a slice with chopped sausage from the local pizza shop, OR I’ll order a Meat Lover’s pie with some crushed pineapples for sweetness.
September 27, 2007

Bobby B
As far as best Pies, its all about New JERSEY (note I did not say New York) style. Benny Tudino’s in Hoboken has the best. Still nothing can compare to a good wood fired pie in Italy. Fresh Buffalo Mutz’ with prosciutto or “the evil eye” with spicy pepper, and a sunny side egg cooked right in the center. Thats good pizza!
September 27, 2007

Andrea
home made chewy crust pepperoni pizza with mozzerella and a little bit of cheddar, paired with ca montini pinot grigio
September 27, 2007

Tgatesman
sausage, mushrooms, and fresh tomatoes….this combo rocks on any style crust!

If you are ever in the Richmond, VA area…Bottom’s Up Pizza is were to get it!
September 27, 2007

Shadowbird
QOTD: I’m a pepperoni guy. I sometimes pick, sometimes eat straight-up. But always with crushed red pepper and Parmesan cheese.
September 27, 2007

Kristen
QOTD: Ok, pizza really needs to be from the Northeast. I really like pepperoni and black olives. Or black olives with onions. Mmmm…and some garlic too. Broccoli pizza is delicious as well. Now, I really want some pizza!
September 27, 2007

TheDumbPhase
QOTD:
Grimaldi’s Brooklyn pie with sausage, garlic, anchovies, fresh tomatoes and a sprinkle of Parmesan (no motz.). There is a reason people wait three hours for a Grimaldi’s pie.
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.
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 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 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

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

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

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.
September 28, 2007

Chris Voigt
Innocent Bystander Shiraz + Pepperoni Pizza
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

ktw
Numero Uno is the my fav – crust has sugar taste to it
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

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

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

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

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

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

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

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
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

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

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

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

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

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

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

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

Susan
Gary- Great ep! LOVE the energy and the pizza!!
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

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

Ryan D
QotD: Big fan of mushrooms on Pizza but my favorite is probably white pizza, when it’s done right. It can suck but if done right it’s great.

Gary, you’d love the marinara pizza we had in Italy [best pizza we had there], cheeseless. Just homemade sauce, some herbs and olive oil.
September 28, 2007

JerseyGirl turned CNY vayniac
QOTD: Hawaiian all the way (pineapple and canadian bacon). And I like my pizza thick and bready cause i cant stand the super thin cardboard pizza. I do really like catawba wine with pizza, but i’ll have to try that verdejo cause it sounded good!

great show Gary – have a good trip!
September 28, 2007

hank
Are you kidding me?? You grew up in NJ???

Not once did you call it a PIE, it’s Pizza PIE, you took the cheese off – considering it’s processed crap and not real mutz, i’ll barely give you a pass for that – at the very LEAST you could have FOLDED the damn thing like a real New Jerseyan. You’re representing the center of the pizza universe for christssake, do you understand your responsibility?? Do you know how good you have it?? Most people’s idea of real pizza is Pizza Hut’s freakin Brooklyn STYLE pizza, and you could jump into your lime green Honda Civic, shoot down 78 and be at Patsy’s in 25 minutes manging on a real slice. Show some respect for the PIE Jersey boy!!!!!!

Tom L: smart. Star Tavern. That’s the real deal.

Hank
PLTV
September 28, 2007

Daniel
QOTD: As much as I love various meats and several veggies, my favorite style of pizza is the simple cheese pizza done right.

My favorite pizza EVER was at L’Antica Pizzaria di Michele in Napoli, Italia. SMOKEY crust, cooked in a coal-fired brick oven! WOW!
September 28, 2007

Johan
Really great to have only whites. It’s such a statement. I thought you would have had a dolcetto in there cause of your last episode. Speaking of that, I see that your Vlog is spreading in Sweden now. Keep on running friend!
September 28, 2007

Chad
QOTD: New York style … pepperoni.

Will have to give these white wines a try with a pie …
September 28, 2007

Alos Diallo
Pepperoni, fried chicken, and hamburger pizza with the cheese
September 28, 2007

Phil G
QOTD – Pepperoni and Cheese, please.
And BTW, it looks like Liono is wearing a dress… not that there’s anything wrong with that.
September 28, 2007

Andy
Qotd- Thin crust veggie pizza ….. Next time will try a Greco di Tufo with pizza.
September 28, 2007

JamesW
QOTD: Anything from Pepe’s or Modern (in New Haven). Although I think Hawaiian is my favorite. For a change of pace the Silano from Bertucci’s is excellent. MMmmm.

I’ve never tried a white with pizza….usually b/c I am drinking a beer…(the other white beverage). We’re you eating that pizza cold?
September 28, 2007

Rob B.
Antoher good show!!
QOTD: Favorite type of pizza is thin crust, with black olives and green peppers.
September 28, 2007

Jeff
Thin crust marinated chicken and broccoli with asiago cheese
September 28, 2007

Wade
if you don’t like cheese and prefer more sauce, why don’t you get a marinara slice? my favorite is a marinara slice with fresh garlic and onions. It’s awesome.
September 28, 2007

Soldaddy
Cheese, mushrooms and Jalepenos is the pizza for me….warm or cold…..
September 28, 2007

Piper
QOTD: My #1 favorite pizza is my Mom’s homemade pizza with hamburger topping (for sentimental reasons; when I was a kid she made pizza EVERY Saturday night, and when I go home to visit she makes it ) But here, left to my own devices, I make a lot of frozen pizzas and I enjoy CPK’s Thai Chicken Pizza, DiGiorno, or Trader Joe’s Sausage cornmeal crust pizzas… OR, if we order out, we usually get from this place called Remo’s – and we get the Remo’s Special which has salami, pepperoni, sausage, mushrooms, black olives and onions. However, my favorite pizza experience of all time might have been at the original Pizzeria Uno in Chicago — that’s probably my favorite style.
Generally: I like the crust to be thick, HATE green peppers or anchovies, love cheese, light on the sauce, and I prefer meat to be among the toppings.
September 28, 2007

Robin C.
QOTD yesterday: OATMEAL! with blueberries or blackberries
Hope you find a good Pinotage – I haven’t much cared for it in the past.
QOTD today: thin crust as I pick off the toppings – should have pepperoni.
White wine with pizza sounds so radical. Bought some Prosecco. Looking forward to trying it.
Wine and Chile Fiesta in Santa Fe – Ridge dinner was great 8 Ridges. Chardonnays over oaked for my taste. 3 bottle Montebello vertical from 1984. I still like my 2002 the best.
September 28, 2007

DrEdwardo
QOTD: vegetarian and *must* be thin crust. Pizza *cannot* have pineapple. It’s like adding Coke to a First Growth bordeaux (which I’ve seen done in Hong Kong).

Edwardo
September 28, 2007

Taylor
QOTD thin crust a lil olive oil and sea salt, minimum three cheeses just adds so much to it, feeling crazy a little bbq chicken or even buffalo chicken! I totally forgot about the greco, would like to pick up a bottle for this weekend i guess it look liek ill be eating pizza for dinner one of these nights aswell.
September 28, 2007

stewart l
I have enjoyed some whie wines with pizza-especially viognier
QOD we have a local wood brick oven pizza restaurant, I usually get a napoli pizza with basil and artichokes, and ham
September 28, 2007

Valerie
I love ham and green olives on my pizza, with lots of cheese!
September 28, 2007

LeatherPalate
homemade on my gas grill. with freshly grilled veggies and sausage and good cheese.
September 28, 2007

ws0x9
QOTD: Gino’s East, Chicago style deep dish sausage pizza. The sausage patty is the size of the pizza! Chi-town all the way!
September 28, 2007

Neil
Qotd: 1.) Thin crust cheese pizza or, 2.) Thin crust cheese pizza with sausage & mushrooms.
September 28, 2007

wayno da wino
YOOOOOO BRO !!
Very interesting episode!! Verdejo?
Greco? Gotta try dat!! Whaaaaat,
pizza without cheese??????? Gary..
Gary..Gary..Dats da best part of da Pizza!!

QOTD: Pizza wit TONS of CHEESE, PEPPERONI,
ITALIAN SAUSAGE, GARLIC, ONIONS, PEPPERS,
ANCHOVIES….YUUUUUUUUUUUUMMMMY
September 28, 2007

Nadine
Hum, Meditterean (wrong spelling)Pizza, with Feta cheese, black olives, tomatoes, pepperoni,green pepper, oregano, preferably on a thin crust with a dash of Extra Virgin Olive Oil & Fresh chooped Basil to top if off when finished, that’s pretty good
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!
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

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

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

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

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

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

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

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

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

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

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

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

BF
pepperoni & black olive
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

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

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

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

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

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

MD
September 28, 2007

Cam
QOTD: I actually LOVE the pizza we make at home:

- Some sort of yummy organic crust, don’t remember the brand, we just get it at the local natural foods shop
- Delicious Italian sauce, also don’t remember the brand
- Applewood Farms uncured pepperoni
- Applewood Farms uncured ham
- Artichoke hearts
- Fresh basil
- Baby portabella mushrooms

This is just stupid good. Seriously. And we love it with 7 Deadly Zins (it tastes just like pizza anyway, so it’s perfect).
September 28, 2007

Tom T.
Tomato pies baked in a brick oven. Good ep.
September 28, 2007

mrzitro
Great episode and timely. Tonight was pizza night so what better way to try out a Verdejo or Greco. My local wine shop had no Greco but did have a 2006 Naia Verdejo.

QOTD: Any non-franchise hole-in-the-wall pizzeria that has New York style pizza…plain or w/ garlic, please.
September 29, 2007

Porter
QOTD: I love pizza. I will eat any pizza as long as it doesn’t have black olives.
September 29, 2007

Pastafari Pirate
QOTD: deep dish, with ANY possible topping, except anchovies. Gotta have black olives, mushrooms, and big tomatoes; roasted or sautee’d garlic is also quite rad. Bacon!!!! onions, sausage, pepperoni…. ya just can’t go wrong with pizza (except for the anchovies).

btw, tonight, I had rosemary & olive oil Triscuits with my Castano Hecula Monastrell. DAMN, that was a great combination.
September 29, 2007

thepiratedoc
QOTD: Minimal sauce, multiple cheese (romano, mozza, light feta), prosciutto, onion, little roated garlic, sprinkle of olive oil. Have never tried with whites, but will.
The 2004 Slusser Road was pretty good – I tried it cuz my wife’s maiden name is Slusser. How’s that for wine reasoning? Had the 2006 yesterday, having missed the ThunderShow, and must agree with you. Weak. Did enjoy the Mondavi Napa Cab, though.
September 29, 2007

jason
cudos to bringing white wine to the table. chianti is a bit cliche for pizza. plus not all the wines came from italy. bravo.

your pizza looked a little low rent.

QOTD: pizza, pancakes, sex. even if it is bad, it still good. i am most curious about these coal ovens in NY.
if you have a chance, read the article jeffrey steingarten wrote on making pizza at home. it is so great. he put a pizza in the when it was on self-cleaning so it got really hot.
September 29, 2007

KyleLikesTies
Interesting … I’ll have to try white wine with pizza; something I’d never have thought of!

QoTD: I can appreciate all sorts of pizzas (pizzas with red sauce, white sauce, no sauce, traditional crust, Chicago style, NY style, …). I’ve had some great pizza in Italy, but I really miss NY-style these days: A nice, big floppy slice with mushrooms and olives, folded in half, with a couple extra paper napkins to catch the grease
September 29, 2007

Sassodoro
Terrific show, Gary! I love stuff on food-wine combinations. The show next week sounds great: a single wine with different foods.

I’ve had white wines with non-tomato-sauce, non-meat pizzas, and they work great. (White wine goes great with cheese and veggies.) And Greco seems like a natural choice, in that it comes from Campania, the ancestral home of pizza. (Fiano and Falanghina are other white wines from Campania, and might be interesting to try.) When tomato sauce and/or meat enter the picture, I tend not to think of white wine, so you have given me something to think about. Tomato sauce probably does better with a high acid wine, so something like the Verdejo may have the edge. I’ll have to try some stuff. Maybe Verdicchio. (Another V-wine.

QOTD. I don’t think I have ever met a pizza I didn’t like, although I like some more than others. My usual pizza is double cheese, extra sauce, and pepperoni on top so they get crisp. With that I like a wine with a black pepper component to echo the pepperoni (e.g., Salice Salentino). A bacon component in the wine is also very nice. I usually can’t afford to drink Cote Rotie with my pizza, but I have done it.

I suspect that many of us have a special place in our hearts for the pizza of our youth, whatever that happened to be. For me it was Ledo’s pizza in College Park, Maryland. I still try to get back to Ledo’s whenever I’m in town to visit relatives.
September 29, 2007

wannaBconnoisseur
Great ep Gary, my wife and I have pizza and wine once a week. I might have trouble going with a white w/ pizza though.

Q: Lots of cheese, lots of meat and heavy sauce.
September 29, 2007

Badger Ann
QOTD: When back home in Scranton PA, I love going to a local Mom and Pop restaurant for a TRAY of pizza (yes, it’s rectangular), cheese and tomato sauce only. The crust is a little thick, but incredibly crisp and flaky on the outside and mildly chewy inside. If you are from the area, you’ll know what I mean!

My favorite wine to drink with pizza is Gnarly Head Zinfandel.
September 29, 2007

Lindsay
Anything with feta cheese.
September 29, 2007

Lindsay
Badger Ann, does “Badger” mean you’re in Wisconsin?
September 29, 2007

Matt M
I am also a cheeseless pizza eater, any canadian wine suggestions. I travel to Montreal frequently. thanks froma former lurker
September 29, 2007

Jeb T
Homemade, no tomato sauce just chunks of tomato rosemary, with a touch of mozzaella and shitake musrooms ooked in garli and rosemary on thin whole wheat crust.
An expatriet Jets fanwho still remembers the glory days of Nameth and Emerson Boozer.
September 30, 2007

Matt Sievert
Oh man I miss pizza from the North East.
QOTD: its not what is on it. it’s where it is from..
Owl’s Nest – Saranac Lake, New York.

Missouri has crappy pizza they really do.
September 30, 2007

Karl Laczko
Verdejo from Rueda is great, you should get hold of a Javier Sanz “Vila Narcissa”. Sauv-Blans is OK, not a big fan, never had a Greco di Tufo.

QOTD – Hardly ever eat Pizza, but when I do I like it loaded, Pepperoni, extra cheese, garlic, Jalopinos etc.
September 30, 2007

bh
tough question. i really like a simple fresh mozzarella, basil and tomato. but last night, for instance, i did a sausage, onion, garlic and olive that rocked me. i can never just stick with one thing.
September 30, 2007

Kevin
Homemade Pizza Dough with freshly grated buffalo mozzerela,chopped tomatoes soaked in Balsamic vinegar w/pepperoni and sausage topped off with EVOO…..mmmmmmmmmmmmm there is nothing better
September 30, 2007

Jeff Cleveland
Man, I gotta learn to break more rules. I ALWAYS think of red wine with pizza. Good episode.

QOTD: Homemade with minimal, fresh, seasonally appropriate ingredients – preferably on the grill.
September 30, 2007

Elliot Essman
QOTD: Standard traditional pizza Margherita: extremely thin, tomato sauce, cheese, basil.
September 30, 2007

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.
September 30, 2007

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
September 30, 2007

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 !
September 30, 2007

sky
go gnarly head!!!!!! big shout out !!!love it!!!
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.
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

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

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

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

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

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

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

SoCal
QOTD: Mushroom & olive….eat it all
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

BobMac
QOTD: My favorite is ham and pineapple
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 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

xBigDanx
Wow… nice to see someone who eats their pizza the same way I do
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 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 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.
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
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!
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.
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.
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
July 1, 2009

Adrian aka AnGkEr
Another 2 varietal noted Verdejo & Greco……thanks
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!