Category Archives: Wine and food

Adventures with wine and pizza

Don’t know about you, but in our house, Friday evening is often pizza night.  We’re both often brain dead and physically exhausted from a hard week.  Cooking a nice dinner might not happen, but we still want something that’s going to “play nice” with a decent bottle of wine.  Often we’ve ordered pizza in from a major chain, but it’s never paired really nicely with our wine choices.

pizza-386717_1280

So this week, the hunt is on to learn a bit more about matching pizza to wine, and find something that suits the both of us – naturally, we’re on opposite ends of the pizza spectrum.

First, I checked Wine Folly’s article on pairing pizza and wine – learned a lot about why a particular pairing will work.  For instance, I learned that pepperoni is made with a variety of spices, and is very fatty.  The flavour leeches through the cheese on every slice, so you need a strong wine with intense flavors to counterbalance “the pepperoni effect.”  Madeline Puckette, the certified Sommelier on Wine Folly suggests a Sangiovese as the classic choice with pepperoni pizza, but also suggests that Cabernet Franc could be a good alternative.

For myself, I’m hoarding a little ball of Buffalo Mozzarella (gosh that stuff is like gold!) in the refrigerator.  I found a recipe for Three Cheese Pizza with Carmelized Onions and Pimientos – featuring Fontina, Roquefort and Parmesan cheeses.  A suggested wine pairing is Sangiovese, but darn, this doesn’t let me use my Mozzarella.

So I turned things around and looked up Sangiovese – and it suggests this grape will go well with herbs and tomatoes.  So I thought it should go well with the pizzas we’ve chosen:

Then we realized that the cellar didn’t hold any Sangiovese, so we ended up with a Colle Secco 2Montepulciano d’Abruzzo:  Cantina Tollo Colle Secco Montepulciano d’Abruzzo 2011.

He said:  Pleasant wine, not exceptional, but for $10, it’s a great buy.  A great, everyday wine.  Goes just fine with the pizza.

She said: Blackberry, cherry, a bit of wood, soft tannin, a medium long finish.  The bottle suggested opening at least an hour before serving – would definitely recommend that. Now that I’m down to the last 2” in the glass, it’s really opening up and showing a bit of cedar, cherry, blackberry.

He said:  “No kidding, now I really like it.  Good thing we have 2 more bottles in the cellar.”

The details:

  • Colle Secco Montepulciano d’Abruzzo, 2011
  • Produced and bottled by Cantina Tollo S.C.A.
  • 13% alcohol
  • LCBO # 195826, $9.25/bottle