Wine Enthusiast, unsurprisingly, has written a very long piece about pairing wine with pizza. Apparently, it’s not as simple as pulling a cork on the house red and splashing it into an old vegemite jar.
A mushroom pizza, for instance, absolutely demands an aged pinot noir.
Find a Pinot Noir with at least five years of age, and you’ll notice there’s an earthy mushroom-on-fresh-forest-floor quality to it. Meanwhile, Pinot’s innate high acid and red fruit profile will balance that umami and bring a freshness to the palate.
This goes on for many styles of pizza, including Ham & Pineapple, for which you’ll be in need of “a New World Sauvignon Blanc with tropical notes—look to New Zealand, California and Chile.”
What’s never mentioned, not once, is beer, which I regard as the most superior pairing, even though I generally prefer the grape over the grain.
The problem for me with pizza isn’t pairing, though. It’s stopping. I can inhale a whole family-sized wheel on my own before regret and recriminations begin. Oh, and the bowel cramping. Lets not forget that.
I guess the heathen in me is showing- I've never considered wine with pizza. This is something I must try. I wonder what would do best with bacon and mushroom, and heaping mozzarella, of course.
We are ignoring the elephant in the room here people. Pairing anything with a pizza that has pineapple on it means you are culturally dead and without hope of redemption. Please provide an address for these folk and I will gladly burn their little tropical paradise of fools to the ground.
Pineapple doesn't go on any hot food. It doesn't belong on a hamburger and it sure as shit should never go on a pizza.
I might be even more puritanical and say that I'm not even sure pizza is a dinner food. I think it should be a snack or a lunch thing. I love pizza. I love making pizza. I love thinking about the ingredients that go on a pizza. Pizza and alcohol of almost any kind is fantastic. I just think it's probably a mistake. Especially when feeling the bloated, clammy, consequences at 3 in the morning. (too much grease, carbs and alcohol, not enough protein, vegetable and alcohol?)
I used to agree with you pizza snobs. then I started making pickled pineapple. it goes well on all sorts of dishes, and goes real nice on a pizza! pickling makes the pineapple cultured.....
742 evergreen terrace. (I swear its not the address of the neighbours i have a feud with and is actually my house where we store the pineapple cans next to the ageing iberico hanging in the cool room)
oh god, pizza is a borderline food wank topic for me. I. Must. Resist. But talking about beer pairing with food i always thought it was just a wank. Until i accidentally stumbled on a pairing that was downright amazing and changed my mind about it forever - i was trying a belgian witbier, one of those stupidly high percentage ones, and just happened to be eating thai for dinner. It was like a taste explosion in my mouth. I immediately reverted to: sip beer, forkful of food, groan. The only thing i can put my finger on was that they both use coriander as a common ingredient? But they complemented each other so well that i dont scoff at food/alcohol pairings anymore.
Large Hawaiian or Supreme, goon bag of Fruity Lexia or (preferably) 6 pack of Tooheys (beer brand can reflect state of origin) and you are set for a dinner of Champions
Slossing a pizza down with a fine chardonnay (South African, Aussie or Chilean) is always a good idea. And you can order 25cm pizza's (queen size ;-) )
I guess the heathen in me is showing- I've never considered wine with pizza. This is something I must try. I wonder what would do best with bacon and mushroom, and heaping mozzarella, of course.
We are ignoring the elephant in the room here people. Pairing anything with a pizza that has pineapple on it means you are culturally dead and without hope of redemption. Please provide an address for these folk and I will gladly burn their little tropical paradise of fools to the ground.
Pineapple doesn't go on any hot food. It doesn't belong on a hamburger and it sure as shit should never go on a pizza.
I might be even more puritanical and say that I'm not even sure pizza is a dinner food. I think it should be a snack or a lunch thing. I love pizza. I love making pizza. I love thinking about the ingredients that go on a pizza. Pizza and alcohol of almost any kind is fantastic. I just think it's probably a mistake. Especially when feeling the bloated, clammy, consequences at 3 in the morning. (too much grease, carbs and alcohol, not enough protein, vegetable and alcohol?)
I used to agree with you pizza snobs. then I started making pickled pineapple. it goes well on all sorts of dishes, and goes real nice on a pizza! pickling makes the pineapple cultured.....
Blocked by me and reported to me for more extra hard blocking.
I do love an extra hard blocking!
In what way is it snobbish to only use buffalo mozzarella and ortiz anchovies?
Oh...wait.
I have the number of a good therapist. It will help.
742 evergreen terrace. (I swear its not the address of the neighbours i have a feud with and is actually my house where we store the pineapple cans next to the ageing iberico hanging in the cool room)
Showing my heathen ways and also child's palate, but there's nothing like a cold can of Coke to cut through the oil and fat of a good pizza.
I pair wine with food with this simple formula: Wine = whatever I have AND Food = whatever's cooking. Haven't made an error yet.
A metre long Diavola spicy little number and a couple of pints of icy cold Moretti from Arrivederci in Milton and I am a happy camper
I also need someone to eat it with..... its is a LOT of tasty pizza.
The Hawaiian Pizza (ham, pineapple, cheese) was invented by Sam Panopoulos at the Satellite Restaurant in Chatham, Ontario, Canada in 1962. True!
oh god, pizza is a borderline food wank topic for me. I. Must. Resist. But talking about beer pairing with food i always thought it was just a wank. Until i accidentally stumbled on a pairing that was downright amazing and changed my mind about it forever - i was trying a belgian witbier, one of those stupidly high percentage ones, and just happened to be eating thai for dinner. It was like a taste explosion in my mouth. I immediately reverted to: sip beer, forkful of food, groan. The only thing i can put my finger on was that they both use coriander as a common ingredient? But they complemented each other so well that i dont scoff at food/alcohol pairings anymore.
There's never a reason to drink sav blanc
Agreement with maximum prejudice!
Large Hawaiian or Supreme, goon bag of Fruity Lexia or (preferably) 6 pack of Tooheys (beer brand can reflect state of origin) and you are set for a dinner of Champions
That's terrible - and also exactly correct at the same time!
"Apparently, it’s not as simple as pulling a cork on the house red and splashing it into an old vegemite jar" However counter argument perhaps it is.
Too true.
Mexicana pizza.
Large green salad.
1/2 litre house red.
Then back to the pub (at least 30m walk) for the members draw.
God this sounds perfect
Slossing a pizza down with a fine chardonnay (South African, Aussie or Chilean) is always a good idea. And you can order 25cm pizza's (queen size ;-) )