When I was a kid, we had pizza at least once a week. Growing up in a large family it was a way to stretch the weekly food budget just a little bit further. It was also one of our favorite meals.
Pizza back then wasn’t fancy Neapolitan style with a puffy crust crowned with a few scattered toppings, it was a crispy golden square of sturdy dough loaded with grated cheese of various sorts, some good thick tomato sauce, and whatever bits of pizza-worthy vegetables and meats that were left in the refrigerator. Pepperoni was god-like in our minds but seldom on our pizza.
Pizza was, and still is, my favorite meal. Great for one or two, or as an easy way to feed a crowd, pizza ticks all the boxes – bread, sauce, vegetables, meat and cheese all rolled into one delicious square; it’s even better the next day.
Pizza is flexible. You can curate your toppings to match any wine. Use light, bright vegetables with a smattering of cheese for white wine and then cheese, mushrooms, and meat as you move towards red. The beauty is you can mix it up based on what topping mood you’re in and the wine you crave.
I crave our Vandal Vineyard Cabernet Franc with this hearty Sicilian/ Detroit Pizza cross below. Its bright notes of plum and tart berries with a whiff of cocoa dust and mineral, accompanied by a beautiful full texture and long mouth-watering finish, is a super pizza wine. Our Cabernet Franc is ready to stand up to caramelized cheese and red sauce, as well as mushrooms and pepperoni and a few roasted sweet peppers.
Until the next wine…
Maria
EAT: Homemade Sicilian-Style or Detroit-Style Pizza
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