Wine & Pizza, Part 2

Back on October 10th of last year we blogged about wine to go with pizza.  If you're interested in the subject, read that blog first, but we have to warn you, that one quickly degenerated into a rant about how we really need to drink Italian red wine not just with our pizza but with anything tomatoey or that seems Italian in any way.  I still feel that way but with a caveat: If the pizza is ordinary, like so many of them are, then a California Zinfandel, Syrah, or Petite Sirah may do just fine.  Conversely, if the pizza is first class, like my humble homemade stuff is, then any Italian red worth its salt would be the appropriate choice.

So why bring up this non-issue at this time?  Probably because we have been tasting some pretty good Zins and Syrahs here recently and while I'm not going to compromise my principles on the subject, lets face it, most pizzas are not high cuisine anyway.  Most commercial pizzas available from local restaurants here in Gainesville, in fact, do not use cheeses that are of the quality available at Vine & Cheese and maybe that's what separates the men from the boys in the pizza game.  If you pick up some first class Italian cheeses and make your own, of course your pizza and red wine will show better.

So in a way this is the old "get the wine that is good enough for your food" argument.  If you have an exceptional steak planned for your dinner, you wouldn't pick up Yellow Tail Cabernet, would you?  You may not get Stag's Leap but you could pick up Wente's Southern Hills.  And if your pizza is non plus ultra quality, then get your Brunello or at least your Montepulciano and if your pizza is lackluster at best, pick up Wente's Double Decker Red, a good solid red blend at $9.99 retail.

So what about these wine writers who recommend white wine with tomato dishes, Sauvignon Blanc in particular?  The same rule applies...only moreso.  If you are serving Italian cuisine, break out that Pinot Grigio, Gavi, Vernaccia, or whatever, as if you were in Italy.  California Sauvignon Blanc?  Only is it's Di Giorno or Tombstone from the grocery store.

This Thursday, March 14th from 5 to 7pm, Gail Avera returns with new wines from her new company, Atlanta Beverage.  Gail is a popular presenter here at V&C and we look forward to her renewed participation here.  On Friday March 15th from 5 to 7pm, Colleen Rotunno, formerly of Corkscrew Cafe and now with Quality Wine & Spirits, joins us with a selection of stellar California wines.  Please join us.

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