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Pesto Pizza

AaronSchaefer Jul 26, 2008 08:50 AM

Anyone have ideas for a wine to serve with Pesto Pizza w/ sausage?

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  1. maria lorraine RE: AaronSchaefer Jul 26, 2008 11:25 AM

    Zinfandel first, among others.

    16 years ago, I was assigned a Zinfandel wine-pairing project and once I tried pesto pizza with Zin, I was sold. The two work so well together. The pungency of the basil and garlic, working with the Parm, are magic with Zin's fruit and peppery spice. (And, it's best if the Zin has a slight peppery-ness, which it will if it's true to form.) Sausage will only add, though it seems like pesto + sausage is a wild flavor-topia thing.

    In truth, many red wines will work. Chianti, Barbera, and on and on. Even a cold Rose will work, or better yet, Rose Champagne, especially with the sausage.

    Some white wines will work, with qualifications. Pesto is from Liguria, where Vermentino is king, and that crisp white wine works well with it -- provided the pesto is more Genovese or Ligurian in character, and not like American-Italian pesto. The Genovese/Ligurian pesto is a luscious, silken green paste and not nearly as pungent or thick as US pesto. It has less garlic and less cheese -- so the Vermentino white wine works. It might work even with the sausage added too. As the intensity of flavors on your pizza builds, the wine will have to match accordingly. Have fun and report back.

    Please see this post
    Wines with pesto...aioli
    (with commentary by the brilliant Melanie Wong):

    1 Reply
    1. re: maria lorraine
      tmso RE: maria lorraine Jul 28, 2008 07:45 AM

      Ch√Ęteau-Neuf-du-Pape would be great here, too. Hmm, not to hijack the thread, but I wonder where a good Cali Zin would work but a C-N-d-P wouldn't, or vice versa...

    2. z
      zin1953 RE: AaronSchaefer Jul 26, 2008 01:09 PM

      Listen to Maria Lorraine . . .

      1. c
        Chicago Mike RE: AaronSchaefer Jul 26, 2008 02:12 PM

        Just looking at Pesto in isolation, I personally tend to favor whites.... my favorite probably being sauvignon blanc. Gavi and Pinot gris also quite interesting...

        But when you start adding "pizza" ingredients, sausage, cheese, etc. the wine pairings can get blurry, and red wine opportunities open up. While I can see zinfandel here, I'd also look at a somewhat softer and pesto-friendly wine, Valpolicella superiore.

        Actually, this would be a great pizza to serve BOTH a red and white with.

        1. w
          whiner RE: AaronSchaefer Jul 26, 2008 10:28 PM

          I would serve a Nero d'Avola but I can also see a Barbera or one of many other reds, actually. A super rich, rustic white such as a Simcic Sauvignon Reserve or a Dettori Bianco might work, too.

          7 Replies
          1. re: whiner
            bowmore36 RE: whiner Aug 13, 2008 10:05 PM

            mmmm dettori bianco... if the sausage is spicy, i would even suggest the dettori tuderi

            1. re: bowmore36
              maria lorraine RE: bowmore36 Aug 13, 2008 10:45 PM

              Bowmore, where are you? Slovenia? Boston?

              If Slovenia, any good Slovenian swill you can recommend?
              Or any good Friuli wines?


              1. re: maria lorraine
                bowmore36 RE: maria lorraine Aug 13, 2008 11:53 PM

                beantown... just happened to be guzzlin some ribolla from movia. and the only other suggestions i have are those you do see on interesting wine lists out there. radikon, gravner, i clivi etc...

                1. re: bowmore36
                  whiner RE: bowmore36 Aug 14, 2008 07:50 AM

                  mmmmmm.... Gravner, Radikon.... bowmore, you speak my language! :-)

                  1. re: whiner
                    bowmore36 RE: whiner Aug 14, 2008 10:01 PM

                    always fun stuff... wish there were more out there

                  2. re: bowmore36
                    craig_g RE: bowmore36 Aug 14, 2008 03:05 PM

                    Great suggestions. Verdicchio can work too.

                2. re: bowmore36
                  whiner RE: bowmore36 Aug 14, 2008 07:49 AM

                  I LOVE the Tuderi... I prefer it to the Rosso, actually!

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