Celebrate Pizza Month!
Along with celebrating all things pink, we’re also focused on all things PIZZA this October. If you haven’t heard, it’s National Pizza Month!
We put together the checklist above to help you be a pizza party hostess with the mostess. And, you better believe we didn’t forget about the wine! Use the chart below to guide your guests in pairing wine with their pizza creations.
(Click here to download larger, printable versions of the checklist and wine pairing grid.)
There’s a wine pairing to fit your favorite pizza toppings – from plain cheese to sausage and pepper, to even sweet dessert pies like chocolate and strawberry!
Now, head on over to our Pizza Love Pinterest Board for more pizza topping ideas to add to your party.
Best slice you ever had
This months food theme inspired us to ask our Wine Sisterhood team – what’s the best slice you’ve ever eaten and where did you order it?
My favorite pizza joint is Napa’s Azzuro Pizzeria. It’s sort of the polar opposite of NYC style pizza—what I would call California-style pizza: locally sourced, fresh seasonal ingredients. I’m one of those weirdos who love a pizza bianco and Azzuro does has a great one called the Formaggio. It’s topped with fresh, local Mozzarella, Parmesan, Sky Hill Goat Cheese and Ricotta Salata, which is a dry-style Ricotta that is shaved on top.
When in Yountville, you’ve gotta stop by Redd Wood. Order the pizza with ricotta, white corn, pecorino, red onions, bacon and basil. You will NOT be dissappointed!
The best slice of pizza I’ve ever had was at one of those $1 pizza shops on the Lower East Side of NYC at about two o’clock in the morning after an epic night of partying!
Best slice I’ve ever had was in Anchorage, AK, at Moose’s Tooth Pub & Pizzeria. My favorite to date is the Brewhouse Favorite, topped with chorizo sausage, sundried tomatoes, red onions, mozzarella, provolone, parmesan, Denali Sauce (Moose’s Tooth secret sauce).
The best pizza I’ve ever had may have as much to to do with circumstance as it does with the tastiness of the pizza itself. In 1994, I joined the U.S. Navy, and shipped off to boot camp in Chicago, IL. A few weeks in, my RDC wanted to reward us for learning our rifle routine quickly, so on our “free” day – Sunday – he told us we could order pizzas. All 160 of us would get our own personal size pizza. If we gave him the money, he’d handle the transaction. We were all THRILLED, of course, so most of us coughed up the few dollars and placed our order. They delivered to the gate, he met them there & brought us our “reward.”
Even though they were all slightly cold by the time we were able to sit down and eat, that deep dish Chicago-style pizza from Giordano’s was absolutely delicious. The crust was buttery and flaky, the cheese gooey and thoroughly melted, and the sauce was rustic and full of flavor. It’s the first time I’ve ever had sauce on top of the cheese, and it was perfect.
Today, I’d pair it with a glass of Wine Sisterhood Courageous Cabernet Sauvignon.
The best slice of pizza I’ve ever had, still amazingly trumping the pizza I’ve eaten in Chicago and New York, is from Ronnie’s Pizza; locally owned and operated Yuma Arizona. The place has been THE local Yuma pizza restaurant since 1980. My all time favorite pizza there is a simple cheese pizza with mushrooms and black olives. It pairs beautifully with the Middle Sister Goodie Two-Shoes Pinot Noir, but my favorite wine to pair pizza (being my favorite food) with, is Girl and Dragon, my favorite Malbec.
Looking for any of our favorite pizza-pairing wines near you? Fill out this form and our Wine Sisters behind the scenes will track them down for you!