Displaying items by tag: Beer

There's nothing quite like the amazing taste of a perfectly made pizza, when the crust is just right, the sauce is balanced with the perfect amount of cheese and all the right toppings. There is also nothing quite like the taste of your favorite beer or wine... but what if your favorite beer makes your favorite pizza taste "meh"? Just like orange juice after something minty, it can really ruin one or the other, or both.

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There are beers and certain kinds of wine that I would never choose to drink on their own, but when guided by flavor pairing, they end up tasting amazing. The flavor profile completely changes depending on what it's served with. So I looked into what the experts recommend for some of the more popular kinds of pizza. I usually put different toppings on my pizzas and personally, when I'm in doubt as to what to pair with a pizza that lands outside the norm, I go by what pairs with the toppings. I usually enjoy a red blend, (which the experts never mentioned once in my research, apparently, they're subpar), with my go-to pizza of sausage, grilled mushrooms, peppadew peppers and goat cheese. Steak & Blue Cheese? Exactly what I serve if I'm serving a Steak with Blue cheese - Cabernet Sauvignon. But that's just from me, someone who knows a little about a lot of wines and beers, and a lot about what I love. Most of us do - so - feel free to break the experts' rules - they don't have your palate.  

Classic Cheese Pizza: Beers: American Pale Ale, Pilsner. Wines: Chianti, Pinot Noir,  Sauvignon Blanc or Sparkling Cava.

Pepperoni Pizza: Beers: Brown Ale, Belgian Wheat, IPA. Wines: Merlot, Sangiovese or Cabernet Franc, Unoaked Chardonnay or Pinot Gris. 

Sausage Pizza: Beer: Pale Ale, Belgian Wheat. Wine: Chianti, Cabernet Sauvignon, Syrah, Zinfandel, Chenin Blanc, Unoaked Chardonnay.

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White Sauce Pizza: Beer: Pale Ale or Pilsner. Wine: Burgundy, Pinot Noir, Chardonnay.

Margarhita Pizza: Beer: New England, Hazy or Tangy IPA. Wine: Lambrusco, Pinot Noir, (red) Zinfandel, Dry Rose, Chardonnay.

Mushroom Pizza: Earthy Ales such as an English Ale or bright lagers. Wine: Pinot Noir, Syrahs, Cabernet Sauvignon, (Red) Zinfandel, Chenin Blanc, Barrel Aged Chardonnay.

Veggie: Beer: Blonde Ale, Mild Lager, Pilsner. Wine: Pinot Noir, Syrah, Lambrusco, Oaked Chardonnay.

Seafood: Pale Ale, Belgian Weiss. Wines: Sauvingnon Blanc, Pinot Grigio, Buttery Chardonnay, Rose, Pinot Noir.

Published in Jaci Fox