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.

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!

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.

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.

pepperoni & black olive

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.

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.

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.

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

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.

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 🙂

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

MD

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).

Tomato pies baked in a brick oven. Good ep.

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.

QOTD: I love pizza. I will eat any pizza as long as it doesn’t have black olives.

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.

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.

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.

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 🙂

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.

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.

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.

Anything with feta cheese.

Badger Ann, does “Badger” mean you’re in Wisconsin?