I'll be honest, I didn't expect this review to go the way it will. I was super excited for this final week of grilling since the beginning of the month, I mean come on, who doesn't love pizza and wine? Then I went to get the pizza off grill and my heart almost broke because I thought it was going to end in tears. The pizza crust was warped, the toppings were melting all over the grills grating and I almost busted the bottle of wine on the front door handle when I was heading to take the picture... But! None of these almost disastrous things happened and I was not prepared for how amazing this combination turned out!
The wine pairing for this week is a brand new wine we brought in from Brooks Winery in the Willamette Valley of Oregon called Runaway Red Pinot Noir. That may be Leon Trotsky on the label, but this wine is all about a long, beautiful story of a runaway barrel of wine at the crack of dawn and the bottle of liquid rubies it became, and not Olde world Russian politicos. The pizza was a delicious thin crust ultimate pepperoni delight that I added even more meat and cheese to. The pair, well, lets just say I might end up grilling all my pizzas if the weather is right and drinking Pinot Noir with it... The wine offered a delicious rich red berry fruit character that sweetened the dark charred smoky flavor that is most prominent on the pizza crust, and it also brought out some of the sweetness of the meat and cut back some of the saltiness of the cheese. Moral of the story, grill your pizza and pair it with Pinot Noir, the combination not only will work out amazingly well, but again, who doesn't love pizza and wine?
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