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I agree that wine is the obvious choice. Beer is for tailgate parties and ball games ... if then. Williams Selyem is very nice, but prefer McPhails for Pinot. However I think a great Zinfandel is even better.
I live and grow Zinfandel in the Dry Creek Valley where most of the best Zin is grown. It's also where my WBO is located! IMO the best Zin is (wait for it) Gun Fighter made by a Texan who lives in Healdsburg. It's really clean and not heavy with tannins. Not too expensive either.
Here in the Northeast, pizza and beer are about as synonymous as burger and fries. Nothing against wine with pie, but I save the Cab for beef and my IPA or a nice California pale ale for my pizza nights. Sierra Nevada makes a great pale, or better yet from Oscar Blues of Colorado try a "Dales Pale". One of my other favorites for pizza, which is readily available across the nation is Blue Moons Belgian White.
The world of food and beverage is at all of our finger tips for exploration and I love to explore. A person doesn't have to spend a fortune and travel the world to experience it either. We are all lucky here in the USA that we can get some of the best flavors of the world just about any where we live, most importantly our pizza napoletana right in our back yards.
When I was in Germany outside of Cologne they didn't have one of my favorite Germany styles of beer a Weissbier, lots of Kolch but no wheat beers. Travel to southern Germany and wheat beer is everywhere and light lager few and far between. They are very proud and territorial when it come to their beer.
So, I guess like toppings for your pie, it's completely what you enjoy. But, please try pizza some night with one of the many different styles of beer from around the world and get a flavor of theirs in your glass. An English Porter, a German Dortmunder, a Belgian Brune or maybe just a Bud light. Yes Budweiser, as everyday a taste as it is, it is a pretty good light lager. Enjoy
Last edited by hodgey1; 10-28-2013, 05:09 PM.
Reason: Format
Cab sav usually South Australian goes best with pizza for me
Lots of berries,not too jammy, slightly minty,a bit of French oak,not too much new American oak.(over the top vanilla flavours),mild tannins,a little dry.
Cab sav usually South Australian goes best with pizza for me
Lots of berries,not too jammy, slightly minty,a bit of French oak,not too much new American oak.(over the top vanilla flavours),mild tannins,a little dry.
Minty? Really? I have had a lot of wine from South Australia, and never got minty notes from them.....interesting. What labels do you like? That is my favorite wine region by far!
It is a very personal choice but I like a dry cider or crisp beer with pizza. On the wine front I would be looking for a fresh white. South Australia has some fine Riesling that goes well.
Minty? Really? I have had a lot of wine from South Australia, and never got minty notes from them.....interesting. What labels do you like? That is my favorite wine region by far!
Two other well known Cabernet Sauvignon flavors are mint and eucalyptus. Mint flavors are often associated with wine regions that are warm enough to have low pyrazine levels but are still generally cool, such as Australia's Coonawarra region
Let me say that I couldn't live without beer. I love the thought of it, the sight of it, the sound it makes when you open the bottle and pour it. The smell and the taste, the sensation of drinking it and the loose, easy, feel-good relaxed state it brings on.
From top quality, hand crafted boutique beers sipped from a sparkingly clean glass shaped especially for the type to that first icy lawn-mower beer that you've been looking forward to all afternoon after working hard in the garden on a hot day, sweat streaked and bone dry - the one where you don't stop pulling on it until the bottle is empty. Glorious.
But...when the sun has gone down, the salad is ready and the pizza is cooked to perfection, then grab a half decent local red from near the bottom of the wine rack (the good ones are kept at the top) and pour yourself and everyone else a large glass and keep topping them up until the pizzas are gone. Just make sure you don't eat them too quickly.
Have to go with Wozza and Gulf on this. A Corona fills the bill and a crisp dry cider is good too. Just too hot here most of the time to contemplate hot soup.
I happen to make Damascene pizzas at home.
With lamb pizza it is to drink Ayran (salted whipped yogurt with ice).
With cheese pizza, chili pizza, and oregano pizza, it is to drink sweet tea (ice tea or fresh warm tea).
With the traditional pizza it is to drink ice coke or any soft drinks.
This is the most popular in my region.
Why is this thus? What is the reason for this thusness?
I forgot who said that.
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