Grapefruit Muscat Mule
Recipe Date: April 6th, 2024
Difficulty: Easy
Measurements: Imperial (US)
Grapefruit Muscat Mule
A refreshing blend of muscat juice and spicy ginger beer, with a zesty grapefruit twist, served over ice and garnished with a fragrant sprig of rosemary.
Grapefruit Muscat Mule Mocktail recipe:
- 2 OZ of Castello di Amorosa Muscat Grape Juice
- 2 OZ of fresh squeezed Grapefruit.
- 2 OZ of Ginger Beer
- Tajin (optional)
Instructions:
- Fill glass you are using with ice
- Dump ice into a shaker with Muscat juice and Grapefruit juice , shake for 10-15 seconds
- If using Tajin, rim glass with grapefruit and dip in Tajin
- Pour back into glass and top with Ginger Beer
- Finish with a Grapfruit wedge and sprig of fresh rosemary
Related Products – Muscat Canelli Grape Juice
Sparkling Sangria
Recipe Date: April 6th, 2024
Difficulty: Easy
Measurements: Imperial (US)
Sparkling Sangria
An effervescent blend of Castello Sparkling Red Grape Juice, kombucha, and citrus juices.
Sparkling Red Grape Juice Sangria Mocktail Recipe:
For Each Mocktail:
- 3 OZ Castello Sparkling Red Grape Juice
- 2 OZ Kombucha
- 2 OZ Freshly Squeezed Orange Juice
- 1 OZ Freshly Squeezed Lime Juice
- Simple Syrup or Honey (To Taste)
- Ice Cubes
- Garnish with Fruit Soaked in Kombucha for 24 hrs
Related Products – Sparkling Grape Juice
The Sparkler
Recipe Date: April 6th, 2024
Difficulty: Easy
Measurements: Imperial (US)
The Sparkler
This sparkling red grape juice mocktail offers a refreshing blend of tartness from the lemon juice, sweetness from the grape juices, and herbal notes from the thyme, which complements the flavors of grape juice beautifully.
For each Mocktail
Ingredients:
- 4 OZ sparkling grape juice
- 1 OZ freshly squeezed lemon juice
- 1 OZ simple syrup
- Ice cubes
- Lemon slices or twists for garnish
- Fresh thyme sprigs for garnish
Instructions:
- Fill a shaker with ice cubes.
- Add the sparkling grape juice, freshly squeezed lemon juice, and simple syrup to the shaker.
- Shake well until chilled.
- Strain the mixture into a glass filled with ice.
- Garnish with a lemon slice or twist and a sprig of fresh thyme.
- Serve immediately and enjoy!
Related Products – Sparkling Grape Juice
Muscat Mingle | Non-Alcoholic Muscat Cocktail Recipe
Recipe Date: April 5th, 2024
Difficulty: Easy
Measurements: Imperial (US)
Muscat Mingle
This honey-laced, light-and lemony Muscat cocktail recipe is the perfect refreshing summer sipper.
Ingredients
For each Mocktail
1 Tsp. honey
1/2 Tsp hot water
2 tsp. lemon juice,
2 OZ Muscat juice
3 OZ of sparkling
Ice to fill glass
1 Lemon slice
1 Mint sprig
Directions:
- Place 1 Tsp. honey and 1/2 Tsp hot water into a glass: stir until blended and dissolved.
- Add 2 tsp. lemon juice, 2 OZ Muscat juice and 3 OZ of sparkling water stir.
- Fill glass with ice. Stir again.
- Garnish with lemon slice and mint sprig. Drizzle top with additional honey, if desired.
Related Products – Muscat Canelli Grape Juice
Audrie Walsh, Assistant Winemaker
Audrie Walsh, Assistant Winemaker
Meet Audrie Walsh, Castello di Amorosa’s Assistant Winemaker. Born and raised in California’s Mojave Desert. At a young age, she developed an innate fascination with the natural world. It was not uncommon for her to scour the countryside looking for and photographing interesting flora and fauna to study. This sense of adventure and creative mindset laid the groundwork for her role as Assistant Winemaker.
Ms. Walsh earned a bachelor’s degree in Biological Sciences from UC Irvine and started working in the lab and cellar at Estancia Estates, where her interest in the art and science of winemaking emerged. She decided to pursue it further, traveling halfway across the world to the University of Adelaide in South Australia, where she earned a Masters in Oenology.
She returned to the U.S. and started urban winemaking in San Francisco’s Dogpatch and on Treasure Island before landing in Napa in 2015. Working harvests at Robert Mondavi Winery and Louis M. Martini was followed by several years at Treasury Wine Estates, where she made wines for Chateau St. Jean, Beaulieu Vineyards, Provenance, and Beringer Vineyards. In 2021, she joined Bundschu Company, where she worked on Gundlach Bundschu, Abbot’s Passage, and various custom crush wineries.
But wine isn’t her only passion. As a mother to 2 small children (daughter Aoife and son Ronan, names courtesy of her Irish husband, Richard), her free time is filled with park visits, mother/daughter brunches, dance classes, and the occasional moonlight pottery throwing or music recording session. She loves spending time in her husband’s homeland, especially Dublin, saying, “Too bad you can’t grow grapes there!”
If you asked her colleagues to describe her, they might say “creative,” “analytical,” and “a calming force,” particularly during the rush of harvest!
Fall in the Vineyard
Fall in the Vineyard
Fall is here. It’s an especially significant time in the wine world—the time of grapes reaching maturity and being harvested and starting their cycle of becoming wine. Leaves are changing color, there’s a coolness in the air, we start to crave heartier foods. It’s also the time when our wine palate evolves into seeking out the best fall wines.
What’s a fall wine? It’s probably red: one great example is our Il Barone. This reserve wine is typically a blend of approximately 95% Cabernet Sauvignon and 5% Merlot. The majority of the grapes were sourced from the Rutherford AVA, known for the complexity in its terroir. Our winemakers aged this vintage for 22 months in French oak barrels. The name is a nod to our Italian heritage and the nobility, if you will, of the wines we craft. In this case, Il Barone suggests refinement and elegance as well as power and nuanced strength, all great attributes for a big, bold and delicious Cabernet Sauvignon.
Fall in the Napa Valley is one of the most magical times of the year. Here at the Castello we welcome visitors who come intentionally to enjoy the aromas of fermenting grapes and glimpses of grapes being processed on the crush pad of the castle with state-of-the-art equipment and French Oak wine barrels sourced from the center of France.
The autumn is a time when all of us look forward to sitting down to lots of food and deeply flavored foods, like roasts and rich cheeses and long-simmered stews. We offer a number of ‘fall wines’ to pair with those choices.
Because of the crispness in the air during the fall in the Napa Valley, visitors often enjoy longer visits at the Castle, making sure they’ve climbed all the stairs, surveyed the countryside beyond our moat, maybe even peeked into the torture chamber or the chapel.
All of that exertion does open up your taste buds to a range of great fall wines which are primarily our small production single vineyard Cabernet Sauvignons, such as Morisoli-Borges Cabernet Sauvignon as well as traditional Italian varietals such as Sangiovese, Pinot Bianco, Vermentino and Pinot Grigio.
Fabulous fall! Come visit us during this great time of year or re-create our romantic setting at your home—light some candles, settle in by the fireplace or around an outdoor fire, open some wonderful autumn wines along with hearty food and enjoy!
Italians Come To Castle To Install Doors And Windows
Italians Come To Castle To Install Doors And Windows
It has been a whirlwind couple of years since Dario Sattui started the process of sourcing the materials to rebuild the Castello di Amorosa Farmhouse. Situated on the crush pad and overlooking Castello’s Diamond Mountain District Cabernet Sauvignon vineyard, the Farmhouse needed lots of love. And who better to bring the love than designer and builder himself, Dario Sattui.
“The September 2020 Glass fire destroyed our 9,000 square foot farmhouse which we are rebuilding,” said Dario Sattui, Creator of Castello di Amorosa, a 14th century authentically built Tuscan-style castle and winery located in Calistoga, Napa Valley. “The fire destroyed over 100,000 bottles of the castle’s wine, almost all our offices, a wine laboratory, a bottling line, a truck, fermenting wine, and a forklift,” he added.
Following several trips to Italy to source the same old-world material used to build the Castello, Sattui saw the fruits of his search arrive on the Napa Castle loading dock – Doors, beautiful hand-crafted doors.
Giorgio Mariani, a master blacksmith, his son Mircu and Luca, all blacksmiths came to the castle from Assisi, Italy in August to install the new Italian doors and windows they made along with a carpenter in Italy. The three Italian craftsmen hand-made every nail and all the iron decorative pieces over the open fire, the traditional way it used to be done.
The work is beautifully done, of which Giorgio is very proud. Giorgio and a carpenter made all the original doors, windows, iron lamps and gates almost twenty years ago, before the castle opened. We have since become good friends.
Explore Morisoli-Borges
Explore Morisoli-Borges Vineyard in Napa Valley’s Rutherford Bench
Nestled at the heart of Napa Valley’s renowned “Rutherford Bench,” the Morisoli Family vineyard stands as a living testament to four generations of unwavering dedication to crafting exceptional Cabernet Sauvignon. Originating in the early 1900s, the Morisoli legacy took root in the western expanse of Rutherford, where their grape cultivation journey began. Today, under the sustainable stewardship of the fourth generation, this vineyard seamlessly blends “old” and “young” Cabernet Sauvignon blocks, each nurtured with meticulous care. The resulting wine eloquently captures the celebrated “dust” character intrinsic to Rutherford, enfolding the palate with its tender, velvety tannins.
Since 1900
The Morisoli Family’s grape-growing journey, dating back to 1900, continues into the present with Mike Morisoli. In 1971, Mike Morisoli’s parents purchased this very vineyard, located on the west side of Highway 29, and just south of Niebaum Lane, continuing the family’s tradition of winemaking excellence. The vineyard transitioned primarily to Cabernet Sauvignon in the late 1980s, with a subsequent smaller redevelopment in 2006.
The Legendary Rutherford Dust
Positioned deep within the Napa Valley, the Rutherford Bench emerges as a distinctive American Viticultural Area. Its heart lies in the small town of Rutherford, California, renowned for its picturesque views and quiet small town charm. Its well-drained soil, a blend of gravel, loam, and sand enriched by volcanic deposits and marine sediments, is a canvas for viticultural artistry. In a modest expanse spanning 6,650 acres, this appellation weaves its magic.
The Rutherford region offers a complexity mirroring Napa Valley’s own intricate tapestry. A sanctuary for late-ripening grapes, nestled in the valley’s core. This deliberate pace imparts finesse and intricate layers to the wines. Amplified by deeper soils and diverse microclimates, it stretches growing seasons and nurturing “hang time,” resulting in tannins with a velvety, ethereal character. The wines from these soils embody a delicate dance of “fine dusty tannins,” accompanied by hints of plush cocoa powder. The Rutherford AVA encapsulates more than geography; an unfolding experience in every sip.
Mike Morisoli and The Next Generation of The Morisoli Family
“Rutherford dust” is a term for the fine, dusty tannins found in wines from Rutherford AVA, Napa Valley. These tannins enhance texture, mouthfeel, and aging potential, attributed to the region’s soil, climate, and grape conditions giving them a recognizable quality. The concept gained prominence as winemakers and wine enthusiasts began to notice a consistent thread of these fine tannins in wines produced in the region.
The Rutherford Dust Society, founded in 1994, promotes Rutherford’s unique wines. It highlights the “Rutherford dust” concept and fosters a community of local winemakers, organizing events, tastings, and educational programs. This society preserves winemaking heritage and contributes to the reputation as a premier wine-producing area within Napa Valley. The primary goal of the society is to raise awareness about the distinct attributes of Rutherford wines, particularly Cabernet Sauvignon, and to foster a sense of community among the wine producers in the area.
Mike Morisoli with Winemaker Brooks Painter & Castello President Georg Salzner
Limited Production
At Castello di Amorosa we strive to create the highest quality Cabernet possible, we are only able to do this with the finest Grapes available. Mike Morisoli’s Rutherford vineyard fits that profile, with a long history of producing great Cabernet grapes. This single-vineyard site is a beautiful expression of Napa Valley Cabernet Sauvignon. As a proud representation of Rutherford’s unique terroir, this limited-edition 2017 Morisoli-Borges Cabernet, with its luscious notes of blueberries, blackberry jam, cassis, and graphite, stands as a true expression of Napa Valley’s winemaking prowess and is destined to age gracefully for more than two decades. The wine expresses the Rutherford appellation’s famous “dust” character, with its unique soft, silky tannins. Expected to easily age 20+ years.
Past Awards & Accolades
Explore our past awards and accolades for our Morisoli-Borges Cabernet Sauvignon.
♦ 95+ Points – Jeb Dunnuck
“The 2018 Cabernet Sauvignon Morisoli-Borges from the Rutherford region of the valley is a beautiful 2018 that does everything right. Lots of spiced currants, mulled plums, cedarwood, loamy earth, and dried tobacco give way to a medium to full-bodied, concentrated, spicy, complex wine that needs 3-4 years of bottle age.”
♦ 95 Points – Antonio Galloni
“The 2018 Cabernet Sauvignon Morisoli-Borges Vineyard offers a striking expression of Rutherford. Beautifully layered and ample, the Morisoli-Borges is a stunner right out of the gate. Inky dark fruit, chocolate, licorice, cloves, espresso and lavender all build in a resonant, super-expressive Cabernet that delivers the goods, and then some.”
♦ 93 Points – James Suckling
“Black and blue berries, mushrooms, earthy notes and chocolate as well. It is full-bodied with firm tannins and an ample, flavorful and long finish. I liked the slightly herbal undertone at the end. Try after 2023.”
♦ 97 Points – Jeb Dunnuck
“Sourced all from the famed “Rutherford-Bench” section of the valley and all Cabernet, the 2017 Cabernet Sauvignon Morisoli-Borges Vineyard sports a saturated purple hue as well as loads of spice, crushed violets, leafy herbs, chocolate, and cedar all supported by beautiful blueberry and wild strawberry fruits. Plush and sexy on the palate, with full-bodied richness and more opulence and decadence than most in the vintage, it hits all the right spots and is a beautifully balanced, sexy 2017 to enjoy over the coming 20-25 years or more.”
♦ 93 Points – James Suckling
“Attractive aromas of fresh fruit with a ripe array of redcurrants and raspberries, as well as blackcurrant and violet notes. The palate has a sleek, juicy and fleshy feel with plenty of ripe, rich fruit and a smooth-honed, long and plush texture. Drink or hold.”
♦ 96 Points – Jeb Dunnuck
“The 2016 Cabernet Sauvignon Morisoli-Borges Vineyard is cut from the same cloth with its flowery blue and black fruits, complex tobacco, cedary spice, and herbal notes, medium to full body, and sweet, yet certainly present tannins. It shines for its sheer purity of fruit and balance and is another pure class release from this team. It will keep for 3 decades. Drink 2019 – 2049.”
♦ 94+ Points – Lisa Perrotti-Brown, The Wine Advocate
“Made of 100% Cabernet Sauvignon, the deep purple-black colored 2016 Cabernet Sauvignon Morisoli-Borges gives up scents of warm blackberries, crushed red and black cherries and black currants with hints of cigar box, tilled soil and mossy bark. Full-bodied with a solid, muscular mid-palate of pure black and red fruits, it has a firm line of grainy tannins and an invigorating lift on the long finish. Drink 2019 – 2035.”
♦ 93 Points – James Suckling
“A rich and layered red with currant and blackberry character. Full body, round and caressing tannins and a flavorful finish. Pure Cabernet Sauvignon. Drink or hold.”
♦ 93 Points – Lisa Perrotti-Brown, The Wine Advocate
“The deep garnet-purple colored 2015 Cabernet Sauvignon Morisoli Borges is 100% Cabernet Sauvignon and offers spicy aromas of cedar chest, blackberries and blueberry compote with notes of licorice and fragrant earth. Full-bodied and concentrated in the rich, spicy mouth, it has firm, chewy tannins and finishes long and a bit oaky.”
♦ 92 Points – James Suckling
“Intense aromas of blackberries, tar, blueberries and mint, following through to a full body. Round and silky tannins and a flavorful finish. Fruit-forward but still fresh. Drink or hold.”
♦ 98 Points – Jeb Dunnuck
“The 2014 Cabernet Sauvignon Morisoli-Borges Vineyard comes from a site located in Rutherford, on the valley floor. It too is inky colored and offers a sensational bouquet of crème de cassis, blueberries, graphite/lead pencil shavings, tons of crushed rocks and hints of violets. Layered, gorgeously pure, concentrated and always elegant and silky, with no sense of heaviness, enjoy this blockbuster anytime over the coming 3-4 decades. (Expected Maturity: 2018–2058)”
♦ 96 Points – Robert Parker, The Wine Advocate
“Coming from the valley floor, the 2014 Cabernet Sauvignon Morisoli-Borges Vineyard hails from the tenderloin of the so-called bench area. It shows gorgeous fruit, loads of blueberry, blackberry and cassis notes, licorice and incense followed by an opulent, voluptuously textured, super-sexy style with oodles of glycerin, fruit and extract. This is a stunner and irresistible already. Moreover, it should age nicely for another 15 or more years.
♦ 91 Points – Antonio Galloni, Vinous Media
“The 2014 Cabernet Sauvignon Morisoli-Borges Vineyard is one of the more powerful wines in the range. It also comes across as a bit compact at this stage and in need of further cellaring, although it is likely to always remain a bit on the linear side of things.”
♦ 94 Points – Robert Parker, The Wine Advocate
“The 2013 Cabernet Sauvignon Morisoli-Borges Vineyard, which comes from the Rutherford sector of Napa, shows beautiful blueberry and blackberry fruit, camphor and incense, a full-bodied, nicely textured mouthfeel, sweet velvety tannins and a long finish. This is a beauty, and a wine that can be drunk now or cellared for another 20 years.”
♦ 92 Points – Virginie Boone, Wine Enthusiast Magazine
“Compost aromas open this vineyard-designated wine, a full-bodied, densely concentrated exploration of juicy black licorice, coconut, and dust. Soft and lengthy, it develops slowly in the glass, providing a vibrant showcase for the site.”
♦ 91 Points – James Suckling
“Lots of ripe and unctuous fruit showing a light raisin and spice character. Full body, soft tannins and a juicy finish. This is ripe and smooth. Drink or hold.”
♦ 93 Points – Antonio Galloni, Vinous Media
“A big, explosive wine, the 2012 Cabernet Sauvignon Morisoli Borges hits the palate with a rush of dark red and blue fruits, smoke, incense, violets, lavender, orange peel and spices. The firm tannins are going to need time to settle down, so readers should not be in a rush. This is without question the most complex and pedigreed of Castello di Amorosa’s Cabernet Sauvignons. Anticipated maturity: 2017-2027.”
♦ 93-95 Points – Antonio Galloni, Vinous Media (Barrel Sample)
“The 2012 Cabernet Sauvignon Morisoli-Borges Vineyard is flat-out stunning. Rich, opulent and full-bodied, yet backed up by an imposing sense of structure, the 2012 possesses gorgeous depth and pure power. Mocha, plums, licorice, tobacco, graphite and ash all jump from the glass in an opulent, broad-shouldered wine loaded with class and pedigree. This hugely promising Cabernet Sauvignon is one of the best wines I have tasted from Castello di Amorosa.”
♦ 90-92 Points – Robert Parker, The Wine Advocate (Barrel Sample)
“A barrel sample of the dense ruby/purple-tinged, full-bodied 2012 Cabernet Sauvignon Morisoli Borges revealed lots of character as well as copious notes of blueberries, blackcurrants, black cherries, licorice, underbrush and spice. It should turn out to be an outstanding effort to enjoy during its first 10-15 years of life.”
♦ 92 Points – James Suckling
“A soft and silky red with plum, currants, and spice. Fully body and firm tannins that buttress the fruit. Delicious and fruity. Drink now.”
♦ 91 Points – Virginie Boone, Wine Enthusiast Magazine
“From decades’ old vines in the heart of the appellation, this wine conveys dusty milk chocolate and baked plum. It’s 100% varietal, aged almost two years in 60-gallon French oak barrels. Softly layered, and full bodied, it’s approachable now, linear in its acidity.”
♦ 91 Points – Wine & Spirits Magazine
“From a vineyard on the western benchlands of Rutherford, this is a voluminous Napa Valley cabernet with bright fruit ripeness that feels refreshing. What richness it delivers is clean and toned, focused by hints of lemon verbena and cherry skin. This should age with grace.”
♦ 90 Points – Robert Parker, The Wine Advocate
“The estate’s 2009 Cabernet Sauvignon Morisoli-Borges is a soft, supple wine that will drink beautifully over the next few years. Sweet black cherries, plums, herbs and licorice are some of the notes that take shape in this soft, caressing Cabernet Sauvignon. Anticipated maturity: 2012-2016.”
♦ 90 Points – Antonio Galloni
“The estate’s 2009 Cabernet Sauvignon Morisoli-Borges is a soft, supple wine that will drink beautifully over the next few years. Sweet black cherries, plums, herbs and licorice are some of the notes that take shape in this soft, caressing Cabernet Sauvignon. Anticipated maturity: 2012-2016.”
The Story of Quattro
The Story of Quattro: Fortune & Fate From Four Vineyards
Quattro represents the harmonious result of a winemaker’s instinct, quick thinking, and a touch of serendipity. It all began on October 15 during the 2012 harvest, there remained a small quantity of grapes from 4 outstanding Napa Valley Cabernet vineyards, and it looked as though the fermentation vessels were already full. With limited tank space remaining, Winemaker Peter Velleno found himself in a jam. Recognizing the exceptional quality of the fruit, he made a bold decision – to ferment these precious remnants together in a single small tank.
When the time was right, just as the fermentation was nearing its completion, the winemakers gathered to taste the wine. In that moment, it became evident that an ideal blend had taken place. This prompted them to christen it “Quattro,” in honor of its origins from the 4 distinct vineyard sites across the Napa Valley.
Ever since that fateful day, no further blending has been done with this wine, preserving its unique and authentic character that arose from the different vineyards. Quattro remains a testament to the artistry of winemaking and the importance of nature’s elements.
The vineyards last utilized for this unique Cabernet are Gerlach Hammond, Perata, Rocca, and Villa Amorosa; vineyards typically used in the final blends of our Barone Cabernet Sauvignon and La Castellana Super Tuscan Blend. Quattro’s powerful, structured tannins are backed by hints of blackberry, cassis and leather. This bold Cabernet Sauvignon pairs perfectly with filet mignon.
Past Awards & Accolades
Explore our past awards and accolades for our Quattro, Cabernet Sauvignon.
♦ 94 Points – American Fine Wine Competition 2021- Gold Medal
“More than 550 wines from 125 wineries vied for top honors at this invitation only event. The Judging was conducted by a 28-member blue ribbon panel from across the wine industry, included educators, restaurateurs, retailers, journalists, and top sommeliers from across the country.”
♦ 93 Points – Owen Bargreen
“The outstanding, deeply-colored 2018 Castello di Amorosa ‘Quattro’ Cabernet Sauvignon spent 20 months in 65% new French oak before bottling. Ripe dark currants and huckleberries mark the nose, alongside wet gravel and graphite notes. The palate is soft and very seamless, creating a weightless effect. Drink 2022-2034.”
Pizza & Wine Pairing
Recipe Date: June 20th, 2023
Difficulty: Easy-Moderate
Measurements: Imperial (US)
The Best Pizza & Wine Pairings
The inseparable duo of pizza and wine, an exquisite combination that tantalizes the senses and seduces the palate. Optimal wine pairings often align harmoniously with ingredients hailing from the very regions where the grapes themselves have flourished. And when it comes to pizza, the toppings are like a canvas for regional flavors that can truly complement the wine.
Nestled within the walls of our magnificent castle, built-in fire stone ovens are an essential part of our event experience. We pay homage to the modern birthplace of pizza in the southwestern Italian region of Campania, home to the vibrant city of Naples. It is here a story of culinary ingenuity and national pride. Legend has it that on June 11, 1889, the Neapolitan pizza maker Raffaele Esposito crafted a pizza fit for a queen, Margherita of Savoy, to honor her visit. This “Pizza Margherita” was adorned with tomatoes, mozzarella, and basil, representing the colors of the Italian flag. While recent research casts doubt on this legend, the story persists, and the pizza itself has become an icon of Italian cuisine.
In the world of pizza, and countless variations have emerged to tantalize our taste buds. In Naples, the birthplace of pizza, you can find renowned pizzerias such as Da Michele, Port’Alba, Brandi, Di Matteo, Sorbillo, Trianon, and Umberto, each adhering to even stricter standards than the specified rules. The pizza bases in Naples are soft and pliable, offering a delightful contrast to the thin and crispy Roman style. And let us not forget the “pizza al taglio,” baked in rectangular trays with a wide variety of toppings and sold by weight, offering a whole new world of flavors.
No doubt Pizza has become a global phenomenon, and its popularity has no limits. In fact, an astounding 350 slices are devoured every second, while 40% of Americans indulge in pizza at least once a week. The magic of pizza lies in its universal appeal, a taste that transcends borders and cultures. It traveled across the Atlantic with the wave of Italian immigrants who made up a significant portion of the influx of people to the United States between 1880 and 1920. They brought with them not only their dreams but also their culinary traditions. Today, pizza reigns supreme as one of the most popular foods in the world, with approximately 5 billion pizzas consumed each year.
Finding the perfect pairing can be a delightful challenge. With its myriad of styles, flavors, and qualities, pizza provides endless choices. At Castello di Amorosa we have curated an extraordinary Wine & Pizza guide that will transport you to new heights of culinary bliss. We’ve sought inspiration from the Italian masters themselves, crafting pairings that will make your taste buds dance with joy.
Barbera The Pizza Wine
When it comes to pairing wine with pizza, one versatile option stand out: Barbera. This medium-bodied, fruity Italian varietal complements the flavors of pizza, especially those with herbal and tomato elements. Its smooth, easy-drinking nature and moderate tannins make it an excellent companion for the savory richness of pizza, particularly when topped with salty meats like prosciutto or pepperoni.
What makes Barbera special is its ability to bridge the gap between different wine preferences. It strikes a balance between light and heavy red wines, making it an ideal choice for a diverse group of wine enthusiasts. For the perfect wine and pizza pairing, consider the key elements of the pizza itself: the thickness of the crust, the charcoaling, the type of sauce (whether delicate, hearty, or something different like pesto), the cheese (mozzarella, burrata, or goat cheese), and the meat toppings (prosciutto, pepperoni, or sausage).
Barbera shines particularly bright because its high acidity complements the acidity of tomato-based sauces, creating a harmonious pairing. They offer good acidity, low tannins, and a fruit-forward profile that embraces the flavors of pizza rather than overpowering them.
Classic Tomato Pizza & Wine Pairings
These classic Pizza & Wine pairings, lend a helping hand to help balance tomato sauce based pizza.
- Barbera with Classic Pepperoni: Barbera is a red wine known for its high acidity and fruity flavors. Classic pepperoni pizza, with its slightly spicy and savory pepperoni toppings, pairs well with Barbera. The wine’s acidity cuts through the richness of the pepperoni and complements its flavors, enhancing the overall enjoyment of the meal.
- Sangiovese with Italian Sausage and/or Pepperoni: Sangiovese is a red wine with medium to high acidity. The acidity helps cut through the richness of Italian sausage and pepperoni, which can be fatty and savory. The acidity in Sangiovese refreshes the palate and balances the flavors, making it a great pairing. It pairs exceptionally well with herbal and tomato flavors, making it an ideal match for pizza.
- Chardonnay with Quattro Formaggio: Chardonnay is a full-bodied white wine with a rich and buttery profile. Quattro Formaggio (Four Cheese) pizza usually features a combination of creamy and flavorful cheeses. The richness of the Chardonnay complements the creamy cheeses and enhances their flavors, creating a harmonious pairing.
- Vermentino or Dry Gewürztraminer with Canadian Bacon, Pineapple, and Jalapeño: Vermentino and Dry Gewürztraminer are both white wines with vibrant acidity. The combination of Canadian bacon, pineapple, and jalapeño on a pizza creates a balance of sweet, salty, and spicy flavors. The acidity in Vermentino or Dry Gewürztraminer helps refresh the palate and enhances the contrasting flavors, making it an enjoyable pairing.
- Gioia Rosé with Margherita Pizza: Rosé is a versatile wine that can pair well with a variety of dishes. Margherita pizza typically features simple and fresh flavors, including tomatoes, basil, and mozzarella. The light and fruity characteristics of a Rosé complement the lightness of the pizza and its tomato-based sauce, creating a refreshing and harmonious pairing.
- Gioia Rosé with BBQ Chicken Pizza: Its refreshing nature acts as a palate cleanser, balancing the savory elements. Versatile and adaptable, Gioia enhances the overall balance and depth of flavors in BBQ chicken pizza, creating a delightful and well-rounded pairing experience.
- Pinot Noir with Mushroom Pizza: The earthy, nuanced flavors of a mushroom pizza find their match in a well-balanced Pinot Noir. The fruity notes of the wine harmonize with the earthy mushrooms, while the bright acidity cuts through any richness, providing a delightful pairing.
White Pizza & Wine Pairings
These Pizza pairings contain white sauces, like Alfredo, Garlic and more.
- Pinot Bianco or Pinot Grigio with Chicken, Spinach, and Mushroom with Alfredo Sauce: Bianco or Pinot Grigio are typically light-bodied white wines with crisp acidity. They pair well with dishes that have creamy and rich sauces, such as Alfredo sauce. The wine’s acidity cuts through the richness of the sauce, while its lighter body complements the flavors of chicken, spinach, and mushroom without overpowering them.
- Simpatica Riesling with Thai Chicken Pizza: The off-dry sweetness and vibrant acidity of Riesling balance the spiciness of a Thai chicken pizza, creating a harmonious fusion of flavors.
- Spumante Brut with Prosciutto and Arugula Pizza: The crisp and effervescent Spumante cuts through the richness of prosciutto and pairs beautifully with the peppery arugula, adding a refreshing touch.
- Spumante Rosé with Spinach and Feta Pizza: The vibrant acidity and delicate bubbles of Spumante Rosé enhance the flavors of spinach and feta cheese, creating a refreshing and tangy pairing.
- Il Passito – Late Harvest Sauvignon Blanc with Pear Gorgonzola Pizza: The luscious sweetness and honeyed notes of Late Harvest Sauvignon Blanc complement the combination of ripe pears and creamy Gorgonzola on a pizza.
- Cabernet Sauvignon with Sirloin Steak and Gorgonzola with White Sauce: Cabernet Sauvignon is a bold and full-bodied red wine with high tannins. The richness and intensity of the wine make it an excellent match for the robust flavors of sirloin steak. The tannins in Cabernet Sauvignon also help cut through the richness of the steak and pair well with the tangy and pungent flavors of Gorgonzola cheese.
