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July 20, 2015

July 2015 Wine Dinner

All about Pizza and Wine
But not your average pizza, these were gourmet and delicious!

Pizza #1
The base was home made pesto, layered with thinly sliced zucchini, yellow squash, mushrooms and red pepper that were marinated overnight in extra virgin olive oil, garlic, pepper and onion powder. The pizza was topped with goat cheese.

It was paired with a Hugl Gruner Veltliner white wine from Austria.

The aromas of citrus and grapefruit with a refreshing minerality makes this a very versatile food wine. The pairing was good but it did not wow me. Actually the salad that was served was a much better pairing with this Gruner, it wowed me. The crisp lettuce greens were dressed with a citrus vinaigrette.


Pizza#2
The pizza crust was home made, a lot of love went into this pizza. The toppings included roasted broccoli, red sweet onion and red bell pepper all smothered with Fontina cheese.

This pizza was paired with the above Domaine de la Mordoree Tavel Rosé wine, a blend of 60% Grenache, 20% Syrah, 20% Cinsault. The wine had aromas of red berry fruit with flavors of strawberry and aniseed.

The pairing was very good, the wine's crisp flavors worked so well with the Fontina cheese.

Pizza #3
The pizza was a spicy Thai with pulled pork, onions and a spicy sauce.

It was served with a Shortcake Zinfandel from Lodi California. The jammy, peppery flavors in the Zinfandel created a very nice pairing with the pizza.

Pizza #4
This pizza was loaded with flavor. I must admit, I was very full but I really enjoyed the pork and blackberry sauce that was featured in this pizza.

The wine pairing was a Meiomi Pinot Noir. The sweet flavors in the wine complimented the blackberry sauce very well.

Pizza #5
We finally did get around to a more traditional pizza, complete with pepperoni, rich tomato sauce and lots of yummy gooey cheese.

And yes the pairing was a delicious Italian Banfi Chianti Classico. It was a perfect Italian delight.

Pizza #6
The dessert pizza was the grand finale. It was fabulous and the wine pairing was equally delicious, a bubbly Italian Prosecco. The rule is to make sure the wine is sweeter than the dessert and this was perfect. The pizza crust was a sugar cookie iced with a sweet cream cheese spread all topped with fresh wonderful seasonal fruit, including blueberries and strawberries.



Posted by terri at July 20, 2015 02:10 AM

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