Pairing: Greek Pizza … Paired with a 2014 Chehelen Unoaked Chardonnay
Food: We are always experimenting with different toppings for our standard pizza shell. Lately our shell is made from sourdough. If you haven’t tried a sourdough crust, you are missing something grand. For our Greek topping, we first combine 1/2 cup olive oil, 3 Tbs red wine vinegar and 3 Tbs lemon juice. Mix in a large pinch of dried oregano, then brush the mixture on top of the crust (NOTE: after brushing four pizzas you will have enough leftover for future pizzas or to make an accompanying salad). Next combine 10 oz of spinach (cooked, drained, and patted dry) with 1 and 1/2 cup of grated mozzarella (it is pizza after all!), 1 tsp of granulated garlic, and a pinch of grated nutmeg. Spread this mixture on top of the pizza shells. Finally crumble 3/4 cup of feta cheese on top along with some seeded oil-cured black wrinkled olives. Bake in a hot 450F oven. Keep an eye on it to make sure it doesn’t burn. This all makes enough for four 8 to 10 inch personal-size pizzas.
Wine: The temptation here is to pair the Greek pizza with a nice Greek white wine. Perhaps an Assyrtiko. But, being adventurous souls (and currently lacking said wine in our cellar), we chose an unoaked Chardonnay from Oregon. The clean, bright taste of an unoaked Chardonnay unadorned with oak that much of Chardonnay today is made, proved to be a lovely companion to the Greek pizza. Oregon has become one of the go-to places for Chardonnay. Although Chehalem Wines is best known for its extensive line of premier single vineyard pinot noirs, their Chardonnays are becoming more and more well regarded.
Tasting Notes: A pale gold color. The smells of ripening cantaloupe is intoxicating on the nose, while cantaloupe and peach are both present on the palate. The salty elements of the pizza bring out the gentle sweetness of the wine. And the finish is long and very nice.
Other Wines That Pair Well with Greek Pizza::Assyrtiko (Greece), Albarino (Spain), Beaujolais (France), Sauvignon Blanc (California), Soave (Italy)
Other Food That Pairs Well with Unoaked Chardonnay: Trout, Grilled Shrimp, Pork, Grilled Salmon
Views and Maps of the Willamette Valley in Oregon: willamette valley
A Source: www. klwines.com
Pairing: Roasted Vegetable and Pepperoni Pizza with 2012 La Massa Toscana
Food: In our house, Saturday night is pizza night … has been for over thirty years. We’ve experimented with any number of crusts. Lately our favorite has been a sourdough crust based on a recipe from King Arthur. Toppings can be most any leftover veg. For this pizza, we roasted some tomato, summer squash, leek, and onion. Pepperoni and black oil-cured olives were added to the grated mozzarella. Classic (for us) … delicious.
Wine: Over the years of eating pizza, we have enjoyed a lot of Italian red wines with all that pizza. The 2012 La Massa IGT Toscana has to rank up there as one of our very favorites. Other vintage years have been equally satisfying. Fattoria La Massa is located in the Chianti wine region of Italy near the town of Panzano about half way between Florence and Siena. The 2012 La Massa IGT is 60% Sangiovese with the remainder consisting of Cabernet Sauvignon, Merlot, and Aliante. The inclusion of Cabernet Sauvignon and Merlot (grapes most often associated with the Bordeaux region of France) gives this wine the identity of a “Super Tuscan”. Because of the inclusion of these grape varieties, they cannot call themselves a Chianti which has its own set of rules to follow.
Tasting: The nose reveals different black fruits (black cherry, black currant, blackberry). The palate continues the black fruit medley, but showcases the ripe black cherry. Leather and satiny tannins add further complexity. Although smooth, the wine also has the desirable “edges” typical of a good chianti. Very tasty with pizza.
Other Wines that Pair Well with This Food: Chianti Classico, Montapulciano, Merlot
Other Food that Pairs Well with This Wine: Pasta with Tomato Sauce, Grilled Meats
Read About: http://vinconnect.com/la-massa/
A Source: klwines.com
In our house, every Saturday is pizza night. Homemade pizza is so easy and so good that we really can’t stand to buy pizza anymore. Okay, at a place like 900 Degrees in Manchester, NH we do get pies made by other people. Plus their wine by the glass is good too. The recipe for my crust is from Gourmet magazine.
Pizza crust: makes two 8″ pizza shells time: 10 minutes to mix, 3 hours to rise 2 cups flour + 3/4 tsp salt + 3/4 cup warm water + 1 and 1/2 tsp dry yeast Soften the yeast in the water for about 10 minutes. Then combine all the ingredients and knead together. A food processor works well for this. Turn the dough out on a floured board and cover with a large bowl. Let sit 1 and 1/2 hours. Pat down the dough, divide into 2 balls. Cover with plastic wrap and a tea towel and let rest 60-90 minutes. Grease a baking sheet that is no smaller than 10″ x 16″ and pat each ball of dough into a pizza shell 8 or 9″ in diameter. This works best if you do it directly on the baking sheet. Top each shell with 1-2 Tbsp tomato pureé or crushed tomatoes, right out of the can. Sprinkle each pie with 3/4 cup shredded mozzarella, then toss on some Italian herbs. After that, your are on your own for toppings. The photo shows broccoli, red onion, and olive. You can let the pizzas sit for 30-60 minutes at this point. Heat the oven to 500 and bake for 8 minutes. After taking from the oven, remove from baking sheet and let sit for a minute on a cake rack so the crust won’t be soggy.
Wine: Chianti Classico is our go-to for pizza. Hailing from Tuscany, the standard Chianti is not the same as Chianti Classico. Both are neighbors, but the wines are a little different. The Classico is made from 75-100% sangiovese grapes, with up to 10% of canaiolo grapes thrown in. There might, by law, also be up to 15% of merlot or cabernet sauvignon. Peter recommends cellaring a Chianti and a Classico until it is 3 to 5 years older than the vintage on the label.
Tasting notes: We like the Chianti Classico because it is a lighter-bodied wine than other reds. This makes it easy to drink with a pizza that has its own flavors. We especially like the ‘elbows’ — our word for a bit of roughness that you feel on your tongue. That makes it go with the tomato and other bold, bright flavors of the meal.