Here are some of the pizza pairings suggested in the wake of last week’s post, Pizza, pairing, and Pasolini. I’ve also posted some more pizza pornography just for the fun of it…
Haven’t found great pizza in Austin yet but I’m still looking!
I’m trying to get Tracie B to make me my favorite pizza: alla bassanese (the way they make it in Bassano del Grappa), with white asparagus and a fried egg in the middle. I bet that Texas Espresso’s Italian has had it that way (he’s from Monselice in the eastern Veneto, not too far from Bassano).
Thanks, everyone for the pairings! And special thanks to Dr. V for getting the whole thing cooking…
I know that only Italians (and only a very small bunch of them) will follow me….try CHINOTTO (the best alternative to coke in the world).
— Francesco (Vinonostrum)
I am partial to Montepulciano d’Abruzzo, Zinfandel, Brindisi, and Salice Salentino with pizza.
— Thomas (Vino Fictions)
I’m Italian and live in Italy, but I don’t have a PhD in Italian. Like Big Moz said, going to the pizzeria is the normal get-together- not only for young people. I’ve never seen anyone order wine with pizza unless it’s someone who doesn’t drink beer at all (in which case of seen them order the house red wine). No doubt about it, beer is usually drunk with pizza.
— Matteo
One of my first loves with pizza back in my ‘tator days was Renato Ratti Dolcetto. The play of the Dolcetto fruit and acidic tomato sauce was awesome! These days I have fallen in love with well-made lambrusco, and that for me is the best mach I can think of at the moment. Try “Acino” Lambrusco from Corte Manzini, or even their base level Lambrusco Secco… PERFECT!
— Wayne (The Buzz)
Da Vinci (Bensonhurst, Brooklyn)
I know it’s not so Napolitano but old fashioned Barbera sound pretty good to me. On the other hand, some Frappato is not so bad.
— Alice (Appellation Feiring)
The combination of pizza with wine is endless, as both can carry such a broad range of subtle flavors, textures and aromas. From Chianti to Amarone, and the Ribera del Duero mentioned [below]. Even when it’s not a perfect match, there is still chemistry, like a relationship that doesn’t work, it still has much to offer.
— Global Patriot
Lucali (Carrol Gardens, Brooklyn)
When we make pizza, as we are going to tonight since we are freezing out posteriors off, I like to drink a Nero d’Avola or a Puglese red with some stuffing. My significant spouse usually goes with Zin or a red Rhone. Try a decent red Rioja or Ribera del Duero sometime.
— Marco (Anima Mundi)
My preference for a perfect pizza partner is either Piedirosso or Précoce d’Espagna.
— Alfonso (On the Wine Trail in Italy)
La Pizza Fresca (Gramercy, Manhattan)
You can pair pizza with many Italian white wines (like Falanghina, or Lacrima Christi, or Soave), and overall with some good rosé wines from Apulia (Negroamaro grape) or Abruzzo (Montepulciano grape).
— Franco (Vino al Vino)
Ok, cold nastro azzuro on draft aside, you musta to dreenk a frothy gragnano (all of you northerners are suggesting lambrusco, how about its cugino meridionale? doesn’t it just make more sense? this is the pairing of tradition with the panuozzi of the eponymous city). Or, agreeing with franco, a crisp and fruity falanghina would be my second choice.
— Tracie B
Personally the only thing I ever want with my pizza is a cold European beer (preferably Menabrea), though if the wine in question was Lini’s Labrusca Rosso I could perhaps be swayed…
— James Taylor (VinoNYC)
Do Bianchi 