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.
Chocolate Red Wine Cupcakes
Recipe Date: February 12th, 2020
Difficulty: Easy
Measurements: Imperial (US)
Chocolate Red Wine Cupcakes Recipe
From Pastry Tales
Our friends from Pastry Tales bring us another sweet dessert recipe! These chocolate red wine cupcakes are topped with a delicious homemade blackberry buttercream frosting that pairs perfectly with any dark fruit wine.
Yield 26 cupcakes (You can cut the ingredients in half if you want less amount of cupcakes)
Ingredients:
For the cupcakes:
2 cups all-purpose flour
1 cup cocoa powder
1 cup light brown sugar
1 cup white granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, room temperature
2 cups buttermilk
1 cup olive oil
1 teaspoon vanilla extract
1 cup red wine
For the frosting:
2 cups fresh blackberries
3 teaspoons granulated sugar
juice of 1 lemon
2 cups unsalted butter, at room temperature
1/2 teaspoon salt
3 1/2 – 4 cups powdered sugar,sifted
2-3 tablespoons of cream
For decorating:
Fresh blackberries or sprinkles
Instructions:
For the cupcakes:
1.- Preheat oven to 350°F. Prepare cupcake pan with liners, set aside.
2.- In a large bowl, sift together flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt and cinnamon. Set aside.
3.- In the bowl of a stand mixer fitted with a paddle attachment, mix eggs, buttermilk, olive oil and vanilla extract and mix on medium speed for about a minute until combined.
4.- Add flour mixture to the bowl and combine on low speed, gradually increasing speed to medium, until completely combined. Add wine and beat to combine again for about 1 minute.
Pour batter into prepared cupcake liners, filling 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out with a a moist crumb.
Let cool in pan for 5 minutes, then transfer to wire rack to cool completely. Be careful with how you handle the cupcakes, if they are still warm they can be soft and they can break.
For the frosting:
1.- In a small saucepan over medium heat, add blackberries, sugar and lemon juice, frequently stirring and squishing blackberries. Stir until blackberries are soft, about 10 minutes.
Push the mixture through a fine mesh strainer over a small bowl to remove all the seeds. Put the bowl in the fridge so it cools completely.
2.-In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth for a couple of minutes. Add 1 cup of powdered sugar, salt and half of the blackberry juice. Mix well until is fluffy. Add 2 tablespoons of the cream (for me 2 tablespoons was enough). Add more powdered sugar, mix well. Taste the buttercream and see if you need more of the blackberry juice, check the texture and flavor. I used almost all the juice. Beat well until completely combined and fluffy.
3.- Frost the cupcakes. I used 1 M Wilton tip.
Enjoy!! Don’t forget to grab a glass of your favorite Castello di Amorosa Wine