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Wine pairing for Gorgonzola pizza?

the sobsister Mar 30, 2007 11:59 AM

I'm doing a Gorgonzola pizza. Maybe a little prosciutto, some spinach, toasted pignoli. Trying to think of a good red pairing. My first thought was a lighter, fruity Italian red, e.g. Barbera d'Asti.

Any other ideas?

  1. w
    waffleman Apr 2, 2007 11:24 PM

    walk away from the red side. try it with an auslese.

    1. c
      chickstein Apr 2, 2007 06:10 AM

      Personally, I would try a Syrah. A real earthy syrah. Think Chile.
      Just my .02

      1 Reply
      1. re: chickstein
        Glennn Apr 3, 2007 01:02 AM

        I agree that it will be extremely tough to find a red that this pizza will work with. I like the way Gorgonzola and an oak-aged Sonoma chardonnay work together. Esp. if the pizza is heavy on the Gorgonzola and light on the prosciutto.

      2. therealbigtasty Apr 2, 2007 02:25 AM

        A good semi-dry Lambrusco...yep, I said it LAMBRUSCO!

        1. k
          KRS Mar 30, 2007 05:44 PM

          Wine and pizza are not a natural pairing. The acidity of the tomato sauce and the mouth-coating quality of the oil overwhelm the subtlety of good wine.

          Go with a good beer -- perhaps a Belgian lambic.

          5 Replies
          1. re: KRS
            Robert Lauriston Mar 30, 2007 08:42 PM

            In my experience, certain wines match very well with pizza. With my usual sausage and mushroom pizza I like light, young, high-acid reds like zweigelt, Veneto cabernet franc, or txacoli. A big, rustic barbera with a few years of bottle age is also a good match. Really any rustic red with substantial acid or tannin.

            The Neapolitans who invented pizza would be very surprised to hear that it's not good with wine!

            1. re: KRS
              zin1953 Mar 31, 2007 09:18 AM

              Wine and pizza is a GREAT match. So, too, is beer. It's all a matter of taste . . . hey, I know people who drink Pepsi or even milk with pizza and enjoy the combination just fine! ;^)

              1. re: KRS
                carswell Mar 31, 2007 09:52 AM

                Where'd the OP mention tomatoes? My reccos were based on the assumption that this is a white pizza. But even if it weren't and even agreeing that tomatoes present a challenge for some red wines, there are plenty of dry, high-acid reds that go just fine with red pizza and pasta.

                1. re: carswell
                  Bill Hunt Mar 31, 2007 02:30 PM

                  Don't think that they were mentioned, until recently. However, just as you, and others state, a nice higher-acid red, like the Barbera (mentioned by R Lauriston) and a young Chianti do very well.


                  1. re: Bill Hunt
                    Robert Lauriston Mar 31, 2007 03:04 PM

                    With a pizza bianca including Gorgonzola, I'd also consider an intense but not overly refined Alsatian white, like a Zind-Humbrecht Pinot d'Alsace.

              2. t
                the sobsister Mar 30, 2007 04:56 PM

                Thank you for the great suggestions.

                I've ended up going with a Barbera d'Alba (nice tart fruit, long finish) but am very interested in repeating this dish with your pairings.


                1. c
                  Chicago Mike Mar 30, 2007 02:07 PM

                  Zinfandel and Pinot Noir are great matches for a rich blue cheese. I'd go for Zinfandel here given the prosciutto.

                  Here's a hint... add some backnotes of Parmesan Reggiano to the mix as P.R. is an incredible match with Zinfandel also.

                  1. carswell Mar 30, 2007 12:52 PM

                    Amarone, especially one with some bottle age.

                    Personally, I'd probably go for an Oloroso or Amontillado sherry. But red they ain't.

                    1. Husky Mar 30, 2007 12:42 PM

                      I agree that a Barbera would be good, but I also love Chianti Classico with pizza and blue cheeses (although not so much with prosciutto)...maybe a nice rosato would be a good compliment...

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