2 FAQ suggestions?

I'll leave that to Dale to decide. Alternatively, if you want to research it and formulate an entry, I doubt that anyone would object.

Good idea! Care to write up a small entry about it?

Excellent!

Mark Lipton

Mark Lipton wrote in news:ef95cp$97j$ snipped-for-privacy@mailhub227.itcs.purdue.edu:

I hear that zinfandel is a good match, but I don't like it, too high in alcohol...

I ain't a guud righter!!

(concerning Journal of Wine Research) Uni online access here goes back to 1990, some interesting browsing, I think: "The evidence for wine consumption at Llanelen, Gower, c. 1300."

:D My weekend is set! :)

d.

For pizza, I like Syrah or Shriaz. Depending on the toppings, other wines do nicely too. I'm not sure that "causal foods" is a separate food category however; the issues are the same - what flavors go best with what wines. Often it is the spices that make the difference - for example, choosing a wine to go with a hamburger one should consider whether the hamburger is doused with mustard, ketchup, and sweet relish, or if it is merely dressed with some A-1 sauce and a whole wheat bun.

Jose

Causal foods: you open a whoppingly alcoholic CA zin to have with a dinner hunk of practically raw beef. Prompted by an unexplained urge, on the other side of the world St. Helier opens a barely fermented NZ Sauvignon blanc at breakfast and sits munches crudites to accompany.

Thus, vinous energy is conserved! :)

Sorry, apparently I couldn't resist.

-E

Montepulciano d'Abruzzo is good with the typical pizza.

Causal foods are foods that cause something to happen. Casually.

;-)

Hello, Ed! You wrote on Mon, 25 Sep 2006 20:35:28 GMT:

ER> It is appropriate to drink Shiraz, Syrah, Merlot, ER> Sangiovese, Tempranillo, Cab. Sauvignon, Zinfandel, ER> Primitivo or almost any combination of those and any other ER> varietal. Do NOT, however, under any circumstances have ER> Pinot Noir with pizza or you will die a horrible death and ER> your insurance company will disavow any knowledge.

I fully agree! IMHO, pizza, at least with various meat toppings (and even without), calls for a full-bodied unsophisticated red. Mind you, I'm not sure what what be appropriate for a pizza topped with pineapple, shrimp and artichoke! I really have seen that!

James Silverton Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.comcast.not

Ipecac would be my suggestion ;-)

Mark Lipton Pizza traditionalist

"Ed Rasimus" wrote .........

Ed, could I have a copy of your thesis please !!!

;-)))

I agree, Montepulciano d'Abruzzo does well with the thin pizza's with lots of stuff on them. I leave off any meats from my pizza's and Montepulciano d'Abruzzo seems to balance for me well. I recently blended a Cab with 15% Montepulciano d'Abruzzo and the result was a very tasty, but not too heavy wine. Maybe a SuperTuscan in theory. Anyways, I vote with the below on it's paring.

Pizza goes great with Sassicaia

They were made for each other.

Mike

Dave Allis> I agree, Montepulciano d'Abruzzo does well with the thin pizza's with

So, if I bring the pizza, you'll bring the Sassicaia, Mike?

Mark Lipton

Hey, Mike, do you know I had my first Pergole Torte with pizza? Helped a friend move his collection (about 50 cases down steep stairs), he ordered pizza for the folks hired for moving furniture, he and I had pizza and PT (I think '88) while racking bottles. I thought it went magnificently. :)

I'll try to throw a pizza section in food FAQ tomorrow.

I've found that the best wine to go with (NY Style) pizza is...

Champagne.

Really.

People may make faces because Champagne is expensive and pizza isn't, but that's irrelevant to the quality of the combination.

Pizza and Champagne is a great combination.

Just ensure that it's Brut Champagne or the non-Champagne sparkling wine equivalent (in other words, not the sickenly sweet stuff for $5 or that they typically serve at weddings).

Shaun Eli

Brain Champagne: Clever Comedy for Smart Minds (sm) The Smartest You'll Ever Laugh (sm)

I love a good wine with pizza. Many times while traveling I've brought an expensive wine to go with a pizza while watching a movie in my hotel room. Usually thats a Chianti/Sangiovese, Pinot Noir or some Zins.

No problem, make sure it's pepperoni, it is the ideal complement to Sass.

In a sense, although not familiar with NY style pizza, I can agree with you: I recall the very day I handed in my PhD thesis I was too shattered at night to think of a different celebration that the one that took place: me and the woman who was going to be my wife went fetch a Dom Perignon bottle and a ready-made pizza at the supermarket. I managed having a sip of the former, not even a bite of the latter and fell asleep;-) Btw, usually when Italians have pizza, that is the very occasion they rather drink lager not wine..

I can confirm that.

Beer is more commonly drank with pizza than wine in the USA. For me it depends on where I am and who I am with. A pizza parlor here rarely will have wine. Italian restaurants that also serve pizza will but the selection is usually poor.