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BobtheDude · Posted: Fri Nov 14, 2008 10:54 am Post subject:

I would think so, but it would depend on the toppings. I suggest something like bacon, meatballs or mushrooms (at least I assume, I dont eat mushrooms). You want strong, rich flavors. Smokey is good. I used to be able to get an awesome bbq chicken pizza when I lived in Providence, I bet that would have gone really well with it.
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spryte · Posted: Fri Nov 14, 2008 10:55 am Post subject:

Well... maybe I'll pick up some smoked cheese for snackin... and try it later or earlier or however it works out!
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BobtheDude · Posted: Fri Nov 14, 2008 10:56 am Post subject:

Mmmmm, smoked cheese. I think dd had a good experience with Malbec and smoked cheese.
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spryte · Posted: Fri Nov 14, 2008 10:59 am Post subject:

I can't imagine a bad smoked cheese experience!
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~Marguerite
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CulinaryAlchemist · Posted: Fri Nov 14, 2008 11:15 am Post subject:

I suppose it depends on the pizza... The spicier the better... Pepperoni? Yes... Canadian Bacon and Pineapple? probably not so much...

but In all honesty, it's really about what *you* like.

The whole Red with Beef/Game; White with chicken/fish; Rose with pork is only a general guideline that started in France and really pertains to French flavors...

i.e. Chicken, by itself has to delicate a flavor for a red wine, cause the red would stomp all over the chicken and you wouldn't taste it...
BUT (and that's a big but) if it contains chipotle or poblano peppers and some tomato sauce the flavor quotient is "Kicked Up" enough to support a red wine..... Wink

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spryte · Posted: Fri Nov 14, 2008 11:21 am Post subject:

I like spicy sauce... and am trying to find a spicier pizza place... and we'd definitely have one pepperoni/sausage...

Since I currently don't like any wine... this wine club will be very interesting for me!
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~Marguerite
Keepin' it green!

Spryte's Place Blog

BobtheDude · Posted: Fri Nov 14, 2008 11:24 am Post subject:

Good point, Shane. Taste always trumps rules. I often drink reds with chicken, mostly because I like reds and eat a lot of chicken. But I have also had some with very delicate flavors that would have been unnoticeable if you were drinking them with something like bbq chicken or anything spicy. I've also had some seriously strong flavored whites. I had one once at my brothers once (we've tried over and over to remember the name, but for some reason it didn't stick in our minds... heh) that we had with a spicy tomato sauce and went really well with it. Man I wish I could remember what it was called.

I have a buddy who went to culinary school and went through a phase of flipping out if I wanted to drink the "wrong" wine with something. Fortunately he got over it. Smile

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BobtheDude · Posted: Fri Nov 14, 2008 11:26 am Post subject:

ddpie · Elite BakeSpacer Joined: 18 Jul 2007 Posts: 8618

spryte · Posted: Fri Nov 14, 2008 11:41 am Post subject:

hehe... I was already thinking... what can I make with red wine if I don't like this.... I think I'll freeze unlikeable wines into wine cubes for sauces... does wine freeze ok?
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~Marguerite
Keepin' it green!

Spryte's Place Blog