WTN: Wine with pizza

Takeout from Pepe's (with sausage and onion) as I was too brain-dead to cook. On the Dale scale, the pizza would be an A-minus (closer to an A if I'd eaten it hot at Pepe's. )

Opened a 2007 Coudert Clos de la Roilette Fleurie Cuvee Tardive that seemed a little tight at first but was really awesome after a while in the decanter with gorgeous cherry and strawberry flavours over earth, and faint meaty and floral notes that develop with some air. Silken in the mouth with really good acidity, light, refreshing and lovely with the pizza. Life is good.

Salil,
My mother-in-law is convinced that Champagne is the only drink with pizza. So much so that she has ordained Friday night as pizza/Champagne night at their house - so if we visit on that night, we know what we're getting.
Best, Jim

[David M. Bueker]

Champagne goes with everything, but then again so does Beaujolais for the most part.

And from my perspective, everything goes with pizza!

It's all in the toppings.

Ok, perhaps the tough tannic young Bordeaux/Madiran wines might be difficult. But I don't drink those.

But for every wine that I buy, there is a pizza to match. And I've been doing this most weekends for the past 7 years.

But I agree, Beaujolais is a great 'core' match.

Barbera without a doubt unless the pizza leans toward the vegetarian. Pizza Hawaiian style with pineapple is an abomination IMHO.

Salil,
My mother-in-law is convinced that Champagne is the only drink with pizza. So much so that she has ordained Friday night as pizza/Champagne night at their house - so if we visit on that night, we know what we're getting.
Best, Jim

That sounds like a fun pairing - although not one I will be trying soon (given that my wine budget does not yet account for Champagne, and the closest thing I have in the cellar is some significantly cheaper - though still very tasty - Victorian sparkling Pinot/Chardonnay). That said I will be happily exploring the Beaujolais/pizza, Beaujolais/Indian food and Beaujolais/anything else combinations for a while longer - it's a region I have just started getting into (Leo Frokic and David Bueker have opened a couple of lovely bottles for me recently that have piqued my interest), and I really love the value I'm seeing there.

Lou - agreed. I've had Hawaiian pizza once and almost gagged. (I just shudder to think what might happen if someone combined that topping idea with a Chicago-style deep dish.)

Barbera without a doubt unless the pizza leans toward the vegetarian. Pizza Hawaiian style with pineapple is an abomination IMHO.

That's not an opinion, that's a fact.