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+--- Thread: pizza pizza (/thread-1168.html)
- joeyz6 - 09-01-2001
I've heard and read that pizza goes well with "a light red with some tannin" -- what is an example of one such wine? What else do you all like with pizza? And I'm not talking about any thin-crust, New York bunk. We make the best pizza in the world here in Chicago, stuffed or deep-dish. [img]http://www.wines.com/ubb2/smile.gif[/img]
- Thomas - 09-01-2001
the description fits, except a light red with some tannin ain't necessarily so--maybe some acid. Of course, here in the USA we smother too much tomato paste over the pizza, which has its own acid.
I have heard Chicago pizza is better than NY, but then I have heard that Californians think they are eating bagels for breakfast...
- Innkeeper - 09-01-2001
What foodie forgot to tell you is the the Salice Salentino from Southern Italy, that both he and Roberto sell good versions of, is just about the best with pizza. Others in my order of preference are Barbera d'Asti and plain ole Chianti (which isn't so plain ole anymore).
[This message has been edited by Innkeeper (edited 09-01-2001).]