pizza n wine

our wonderful friends kristin and ryan hosted a pizza and wine pairing party and I’ll admit that usually I drink beer with pizza BUT wow, these wines were great with the pizzas! Our first pizza was “pizza margherita” – a classic with tomato sauce, fresh mozzerella and basil that went wonderfully with a Merlot from north of Napa Valley – the winery: Gold Hill, the next pizza was Triple I Pie (Idaho, Irish, Italian) featuring pesto, sauteed potatos, pancetta, and dubliner cheese on whole wheat crust. Mmmmm.. Yummy This was deeelish with a fruity barbera from Fratelli Revello that held up to the pesto n’ taters.
Pizza # 3 was Gorgonzapple (created by Chris: http://unequivocalnotion.typepad.com/blog/
The oh-so-melt-in-your-mouth flavors consisted of Gorgonzola, mozzarella, green apples, toasted pine nuts (which is an aphrodisiac wink*wink), and red onions. This was paired with Chateauneuf du pape – lighter in body and great acidity to match the apples. The final pizza before dessert was the Plato Pie – tomato sauce, red onions, feta, mozzarella, kalamata olives, gyro meat and oregano. A treat with another treat – Kick-ass red and one other wine (by then I was very wound or “wined” up to pay too much attention) For the grand finale dessert Monty fixed a dark chocolately creation with raspberry sauce. Mike and I brought our Ruby Dahlia that paired perfectly.

Overall, it was a great experience that shows that wine can accompany ANY food. I’ll bet you $100 bones. Any particular food and wine pairings that you’ve had wonderful results with? Lemme know!