Pizza has become a moving target: toppings, sauces, cheeses and other adornments can go in a thousand flavor directions, all held together, more or less, by the world’s most perfect comfort food: crust. That leaves the task of pairing wine with pizza a bit more fraught than it used to be but no less delightful. Just let comfort be your guide.
Chenin Blanc Italians know a bit about this: The universe of Italian wine has a kind of built-in hierarchy where modest, everyday wines are as cherished and embraced as the grand wines. It’s why Montepulciano Rosso coexists alongside Vino Nobile, why Barbera and Pelaverga vines are within shouting distance of the Nebbiolo vineyards of Alba. The reason Italians invented everyday wines is because they love to drink wine every day. A second reason might be pizza.
Late Harvest Chenin Blanc (dessert Wine) Pizza purveyors in Los Angeles and their beverage directors have been taking this as a rule of thumb ever since. Certainly this is true of Jeremy Parzen, wine director at Sotto, chef Steve Samson’s lauded southern Italian restaurant — which includes a 15,000-pound pizza oven. Parzen has been going to Italy since the late ’80s and has frequented his share of pizza parlors in Naples and elsewhere. As he got into wine he started to pay more attention to what people were drinking with their pizze — and it wasn’t wine. Often as not it was beer, or Coke, but invariably, it was fizzy. “It’s become my No. 1 criterion for pizza wine,” he says. “It has to sparkle.” So with a white pizza, the go-to wine for Parzen and his staff are the sparkling wines of Franciacorta.
Cabernet Shiraz India
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Chenin Blanc Michelle Shih, a first-generation Chinese American, confessed during a recent dinner at Peking Duck House in New York with our husbands and a food-critic friend, Alan.
Late Harvest Chenin Blanc (dessert Wine)
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Rosé At Quintessa winery in Rutherford, California, a worker carries a container filled with cabernet sauvignon grapes from the Dragon’s Terrace vineyard toward a tractor bin. The Napa Valley winery’s harvest will continue through October.
Sauvignon Blanc Cabernet sauvignon grapes fall from an optical sorting table onto a conveyor belt during harvest at the Quintessa winery.
20161006_DINE_WINE_02 Mandy and Todd Evan have visited more than 100 of the state’s 288 wineries in the past two years.
Cabernet Shiraz Although Mandy and Todd Evan are approaching 135 state winery visits, they still have a ways to go to catch Richmonders Sherry and Jim McDonald.
Rosé “Sherry and I are approaching the 225 mark,” said Jim McDonald. “We have our sights set on hitting the 250 mark in 2017-18.” The McDonalds were profiled in a Times-Dispatch article in April 2014, just after they visited their 176th state winery but before they were married.
Capital Press FileThis photo shows winegrapes ready for processing. A new study shows today’s millennials are following in the footsteps of baby boomers in their preference of higher-value wines.
Shipping Wine To India DAVIS, Calif. — Today’s graduate students and young professionals are following in the footsteps of baby boomers in their preference of higher-value wines, a new survey has found.
Cabernet Shiraz Many millennials — members of the generation born between the early 1980s and the late 1990s — are “foodies” who have incorporated good wines into their quest for new experiences related to food, according to a survey by Robert Smiley, a University of California-Davis professor and dean emeritus.
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