It’s always pretty nifty to read your name in the LA Times. And even cooler when the topic is pizza and what wines pair best with it…
I was entirely stoked to be included in veteran wine writer Patrick Comiskey’s post yesterday for LA’s paper of record on “What Wines to Drink with Pizza.” (Patrick’s long-awaited book on California’s Rhône-variety movement, American Rhône: How Maverick Winemakers Changed the Way Americans Drink, was published this month by University of California Press, btw; check it out here.)
It’s still not up on the Sotto website but I swear I will be hosting a guided tasting of by-the-glass selections from the new Sotto fall wine list on Tuesday, October 25 at the restaurant (in Los Angeles, that is). I’ll post details and registration info as soon as it becomes available and would love for you to join me if you are so inclined.
And if you stay for pizza afterward, I’ll pour you a glass of my personal favorite pairing (I don’t kiss and tell so you’ll just have to come press the flesh to find out what it is).
Thanks for being here and all your support. It means the world to me. Buona domenica a tutti…
I always go for white when I have a pizza in front of me – unless I’m being loutish and ask for a ton of beer. Which I know I will always regret afterwards (major “re-fermentation”). Best for me = a Fiano, a Falanghina, a something else white. If it has to be red, no wood – a Pinot, a Torrette, a Fumin ….. even a young Barbera. Joyous wines that go well with the mountain of peperoncino I usually ask for with my anchovies and capers.
Jo, it’s always so great to see you here. I wish we got to hang/taste more often. I’m with you 100 percent on your recommended pairings… abbraccio forte
Gragnano, Gragnano, Gragnano!!! I also love to pair pizza with a good Lambrusco di Sorbara