What do you pair with pepperoni?
Over the past several months, pizza has been a staple of our diets—both delivery, on nights when we're sick of cooking, and homemade, on nights when we need something, anything to distract us from the gloom of reality. At the Food & Wine Classic at Home, the first-ever digital version of the annual culinary festival, our executive wine and spirits editor Ray Isle demonstrated how to make pizza a little more exciting:It turns out, there is more than one perfect pairing.
One of the only mistakes you can make? Taking the choice too seriously. "Some wines really do taste better with some foods, and some wines don't taste as good. But you can way overthink things."Bisol Jeio Cuvée Rose: "It's dry but not super bone dry. It's fruity. It's got this beautiful strawberry and sweet citrus. It reminds me of fresh oranges ... Sparkling wine tends to have a little bit of acidity and tartness.
From Oregon's Willamette Valley, the bottle proves a point sommeliers have made again and again: Pinot is "the ultimate pair-with-anything grape.""'What grows together, goes together.' The wines of a region play really well with the foods of a region. The first thing you notice, it bites down on your tongue. Its got real tannic structure. It goes really beautifully with the fat.
While pizza isn't from Tuscany, per se, "they're more akin to each other than Houston where I grew up," said Isle. This is his favorite pairing of the bunch. "I don't know if that's a romantic thing, or metaphorical thing, or if because I think the tannins and fat work well together," he said.
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