This post will be the first that has both a variable feature and encourages your input, which I promise to respond to (more on that later). I thought I would start with something that almost everyone eats – PIZZA! In our case, we like the California Pizza Kitchen’s brand of frozen Margherita pizza found at the Clinton Hannaford. The variable part comes when you decide whether you are a “sauce dipper” or not. With this pizza, if you are not a sauce dipper, then go with either of the Italian Sangioveses – La Lecciaia’s Brunello di Mondalcino or Ruffino’s Chianti Classico Riserva Dulcale Oro (Gran Selezione). If you are a sauce dipper, like me, then Hidden Valley Ranch’s Spicey Secret Sauce goes very well with either of the Campo Viejo’s Riojas discussed in the first Wine of the Month blog (#4).
All four of these wines can now be bought at Clinton Wine & Spirits, since they have added Campo Viejo’s Gran Reserva to their selection. The 2 Italians would fall in Steve’s range, while the 2 Spanish wines would fall in Billly’s range. If you choose a different sauce or a different pizza, that might change the wine pairing. So here are some general rules: plain pizza (or sauce) – stick with one of the Italians; spicey pizza (or sauce) – go with one of the Riojas or maybe a Malbec; meat lover (or “greasy” sauce) – go with a Bordeaux blend or a Cabernet Sauvignon. If you want to know something more specific, send me an email or comment and I will respond back.
Why these wines with these pizzas and/ or sauces? Remember the primary protein rule. With the Margherita pizza your primary protein is the cheese, and a mellow cheese at that. Add the tomatoes and you are looking at the classic Italian pairing – a Sangiovese (which means Brunello or Chianti Classico). Any mild or tomato based sauce would still work with the Italians. If you go for spicey anything, toppings or sauce, then you need to switch to a Rioja or Malbec. They pair much better with spicey foods. If you are a meat or greasy animal product lover (toppings or sauce), then a medium or strong red would pair better. The redder the meat, the stronger the red wine you should have with it.
That should do for Blog Post #6, the next one will be the Wine of the Month for October. Be sure to come back & see what it is. Cheers!