Submitted by Kenwood Vineyards
October is National Pizza Month, though Americans don’t need a special
month to indulge in this lunch and dinnertime favorite. An astonishing
93% of Americans eat pizza at least once a month, and every man, woman
and child in the country eats an average of 46 slices of pizza per year.
Pizza and a glass of wine are a natural pairing, yet few food and wine
matchmakers have ever tried this tasty combination – pizza and Sauvignon
Pairing pizza and Sauvignon Blanc makes perfect, palate-pleasing sense.
While toppings can range from almost nothing to almost everything,
tomato sauce and cheese lie at the heart of pizza’s scrumptious flavors,
and Sauvignon Blanc complements both. Sauvignon Blanc’s forward
fruit/herb character enhances the herb-infused flavors of tomato sauce,
while its crisp acidity serves as a foil to the richness of the cheese.
When it comes to pairing pizza with Sauvignon Blanc, the style of the
wine is key. A Sauvignon Blanc in which the fruit and herbal elements
are in balance – like the popular and widely available Kenwood Vineyards
Sonoma County Sauvignon Blanc – works best. An intensely herbal
Sauvignon Blanc paired with pizza pushes herb flavors to unpleasant
heights, while an intensely fruity Sauvignon Blanc can taste bland.
pizzas with most toppings pair well with Sauvignon Blanc, a few are
truly inspired. A simple tomato, basil and cheese Margherita pizza is
heavenly with Sauvignon Blanc, as is a pineapple and ham-topped Hawaiian
pizza. A veggie pizza likewise is spectacular and one topped with goat
cheese is an experience to savor.
There also are a few pizzas
for which Sauvignon Blanc simply isn’t a good match. A pizza with a
spicy topping like sausage, pepperoni or barbecued chicken can overwhelm
Sauvignon Blanc, while one that features a sweet tomato sauce – used by
some big pizza chains – makes Sauvignon Blanc taste sour. In both these
cases, a fruity, spicy red like the Kenwood Vineyards Sonoma County
Zinfandel should be served instead. Of course, red wine fans will want
to drink the Kenwood Zinfandel – a very versatile red – with every kind
of pizza and that is perfectly okay; the only rule in food and wine
pairing that shouldn’t be broken is to choose a wine you will enjoy.
So grab a slice, pour the wine and raise a glass to National Pizza Month. The celebration may well last all year!