I love beer, white wine, sparkling wine, and rosé with pizza. But the classics never go out of style. Here are two Italian red wines that are dynamite with pizza. Both were consumed at Bar Del Corso, one of my favorite restaurants in Seattle. Even if you don’t get pizza there (which you should), you’ll still have a great meal. All non-pizza options are creative, fresh, and expertly prepared. (Though can I put in a plug for bringing back the baby turnips?)
First up was the 2011 Azienda Agricola COS Cerasuolo di Vittoria. Hard to tell from this picture, but it comes in a squat bottle. So it’s already got your attention. This Sicilian red is a blend of Nero d’Avola, which brings some richness to the party, and Frappato, which is the lively, lampshade-on-the-head counterpart. Together, they work like Marvin Gaye and Tammi Terrell:
Second is what I consider to be the finest wine for pizza and cured meats. Or pizza with cured meats. It’s Lambrusco! The Cleto Chiarli Vecchia Modena Premium is a dry and fizzy delight. It’s very pale, almost a rosé. And dangerously easy to drink.
You’ll note the wild closure around the cork that seems intimidating, but you just (carefully) pull one of the wings out where they attach to the top of the bottle. (I saw our server do this with no fuss. A quick internet search reveals that, for many, a screwdriver is the preferred tool of choice….)
Even more Seattle pizza, in a conversation with Mike Easton from Pizzeria Gabbiano: