School is back in full swing, work is heating up and the weather is cooling down. There are some evenings when trying to navigate through rush hour traffic to make it home in time to prepare a home-cooked meal just isn’t in the cards. That’s when we run up the white flag and surrender to the siren call of carryout pizza and a good bottle of wine.
Each year, we look back on some of the wines that we have enjoyed over a slice or two of pepperoni, white pizza or various other combinations of toppings and take notes on our favorites — wines that is. And while we do not always agree on the type of wine we like to kick back and relax with, we do agree on two simple rules for “pizza wines.” The wine should be versatile — able to mix and mingle with a variety of toppings — and it has to cost less than $20. So, in an attempt to help reduce the stress of having to make one more decision at the end of a busy day, we offer our annual picks for the perfect wine to go with pizza. Retail prices are approximate.
She Said
I have been on a white wine kick this summer, so I am ordering pizzas that are based less on red sauce and are more cheese and veggie oriented. Wines with crisp acidity help to cut through the richness of the cheese while fresh fruit flavors accent the toppings, so my selections run to the fresher, brighter end of the spectrum.
2007 Toad Hollow Unoaked Chardonnay Francine’s Selection, Mendocino County, Calif. ($13)
Scott wrote about this wine in an earlier column this year — but I wanted to include it in this article since it is one of my favorite white “pizza wines.” This unoaked chardonnay spends eight months on the lees (yeast and other wine sediment) while it is aging in stainless steel fermentation tanks. The bouquet is full of ripe apple, white flower accents and juicy pear. Flavors of ripe apple, white peach, nectarine and citrus compliment pizzas with toppings such as Fontina cheese and caramelized onions. It has a nice, medium-weighted finish, featuring hints of mango.
2008 Cuatro Rayas Verdejo, Rueda, Spain ($15)
If you’re in the mood for white pizza, this unique white wine grape from the Rueda wine-growing region of Spain will expand your horizons and your palate. It features pretty scents of lemon/lime and honeydew melon on the nose and lots of ripe, round fruit on the palate, including pineapple, nectarine and tangy citrus. The ample acidity cuts through the rich texture of the cheese and keeps the finish clean and crisp.
2008 D’Arenberg Hermit Crab Viognier/Marsanne, McLaren Vale, Australia ($17)
This wine, a blend of Viognier and Marsanne, is both refreshing and luscious at the same time. The aromatic scents of acacia and white peach and apricot are very conspicuous on the fragrant bouquet and on the palate. Lingering hints of toast and pear on the finish and a layer of depth to the wine, while spicy acidity gives it freshness and focus.
He Said
I love pizzas piled high with all the meat toppings on the menu. Unfortunately, that combination usually results in a cacophony of spicy goodness and enough grease to lube a small fleet of cars. So I look for a red wine that will have the ability to stand up to the flavorful challenge of the meat while providing enough structure to cut through the fat and grease that my napkin didn’t sop up.
2007 Michael and David 7 Deadly Zins Zinfandel, Lodi, Calif. ($16)
Brothers Michael and David Phillips use grapes from old vine vineyards from seven of Lodi’s best and oldest growers to produce this iron-fist-in-a-velvet-glove wine. It is bursting with flavors of blueberry liqueur, ripe cherry, orange rind and bramble on the front of the tongue and trademark notes of black pepper and licorice on the spicy, luscious finish. It’s sinfully zintastic.
2007 Clos de los Siete, Bordeaux Blend, Argentina ($17)
When I saw the name Michele Rolland on the bottle, I immediately thought two things: First, it’s going to be expensive and, second, it will be good. The good news is I was right on the latter. The great news is I was wrong on the former. The “rock star” wine consultant is known for producing well-balanced wines, and he hit it out of the park with this blend of cabernet sauvignon, merlot, malbec and syrah (not a traditional Bordeaux varietal). The palate gets soaked with layers of black plum, dark cherry and blackberry up front while notes of dark chocolate and roasted coffee glide in on the long, balanced finish. Best of all, the soft tannins are firm enough to stand up to your favorite meat-centric pizza.
