Pizza

Jukes Wine And Food Pizza

I adore pizza and, if prepared well, there is nothing to touch it for taste bud satisfaction and that warm, pudgy tummy thing afterwards (or is that just me?). Heroic pizzas rarely allow white wines enough space to be heard. However, I suppose a simple vegetable or seafood pizza might need a weedy, dry white wine – wimp. Assuming you have a tomato (or red pepper – much tangier) base and some mozzarella cheese on top, the real point of a pizza is the unlimited number of toppings that you sling on – mushroom, onion, anchovy, caper, olive, beef, ham, egg, pepperoni and, crucially, chillies. A real man’s pizza has these and more, so you will have to find a feisty red and cool it down. My all-Italian pizza wine line-up includes whites – Arneis, Soave, Bianco di Custoza, Verdicchio, Pinot Bianco, Pinot Grigio and Orvieto; chillable reds – Sardinian Cannonau, Freisa, Barbera and Dolcetto from Piemonte, Marzemino and Teroldego from Trentino, Bardolino and Valpolicella from Veneto and Chianti, Montepulciano d’Abruzzo, Morellino di Scansano, Sangiovese di Romagna, Primitivo di Puglia, Nero d’Avola di Sicilia, Negroamaro and Aglianico all from further south. If you insist on drinking non-Italian wines with pizza, you might just find you are the victim of far more than your normal share of corked wines in the coming twelve months (you have been warned).