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a different take on pizza - Printable Version

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- dozer - 07-16-2006 08:21 PM

I'm sure everybody has their own favorite pizza wine, but would people choose a different pairing if the pie was made with a whole wheat crust?


- Innkeeper - 07-17-2006 05:31 AM

What is on top is more important than what the crust is made of.


- hotwine - 07-17-2006 02:53 PM

I'm with IK....the crust is far less important than the sauce, cheeses and other toppings.

One night last week we were at a loss for an idea for dinner and opted for a simple frozen pizza: Frescetta's "5-cheese Italian Fire-Brick " (or something like that), small size. It's skimpy on the sauce and has an insignificant crust, but works OK as a base for other goodies. We had some leftover roasted herbed chicken and had picked up some fresh tomatos at the farmer's market, so we used those along with fresh basil to gussy that dude up. Paired with an '03 Montefalco and voila! Decent meal of $3 pizza and $22 wine.

(Sorry 'bout that, IK!)

[This message has been edited by hotwine (edited 07-20-2006).]


- dozer - 07-17-2006 08:28 PM

So what are people's favorites with just your basic four cheese blend -- no additions?


- Innkeeper - 07-18-2006 05:43 AM

If there is no tomato sauce Vermentino. If it is red, an inexpensive Chianti or Barbera.


- VouvrayHead - 07-19-2006 09:08 PM

Back when I ate pizza, it was Primitivo-- usually Amano.
My pizza usually had tomato base, cheese, basil, red onion, artichoke hearts and green tobasco sauce!...


- Thomas - 07-20-2006 06:05 AM

Vouvrayhead,

I gave up trying to persuade these reprobates that southern Italian wines are much more interesting paired with such tomato based foods.

Some people simply can't break a belief system and actually fool themselves into thinking that they like what they've always had [Image: wink.gif]


- Innkeeper - 07-20-2006 06:25 AM

Thomas, if you read Randy C's very well written piece on matching wine and food over on the "other" site, he says that either matching or contrasting are acceptable options. Do I disparage contrasting choices? No!


- Thomas - 07-20-2006 08:14 AM

IK, I was poking fun not disparaging.


Who is Randy C?

[This message has been edited by foodie (edited 07-20-2006).]


- Innkeeper - 07-20-2006 08:32 AM

Randy Caparoso, our old moderator. http://www.wineloverspage.com/randysworld/foodwine06.phtml


- Thomas - 07-20-2006 09:42 AM

Ah yes. I used to disagree regularly with Randy... [Image: smile.gif] But I do agree that there are many ways to enjoy wine with food--preference is subjective, which is why it is rather staid for any one of us to tell others what is, rather than to enlighten to what is possible.

[This message has been edited by foodie (edited 07-20-2006).]


- Thomas - 07-20-2006 09:55 AM

And so I read the article. I agree with at least 95%.

He does miss listing a few pairings that I found interesting, i.e. balsamic with semi-dry Riesling is by far more interesting to me than to pair it with a Rosso di Montalcino. But that is personal preference again, yet if you analyze it--there is both sameness and contrast in the pairing: sweetness in Riesling with high acidity; balsamic certainly is acidic, but it also contains sweetness, at least the good balsamics do. No sweetness in a Rosso di Montalcino.