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.
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.
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
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
"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.
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 ;-) )