The Best Red Wine For Pizza is Served With a Chill

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August 14, 2012

It's summer, it's hot out, and a blistering, bubbling pizza arrives in front of you. What's the best red wine to drink? How about something with a nice chill on it? That's dry, and (even better) has some fizz to it for extra fun and pleasure? I'm thinking Lambrusco. Authentic, high-quality versions (not the crazy sweet, bottom-shelf dwellers) are one of the best food wines around, period. And especially with a meat-laden pizza, as Lambrusco goes equally well with an assortment of cured meats.

If you're a skeptic about Lambrusco, just check out the region of Italy from where it hails: Emilia-Romagna. It's the home of Proscuitto di Parma and Parmigiano-Reggiano, and that's just the tip of the culinary iceberg. Since they drink oceans of Lambrusco in Emilia-Romagna with all that legendary Italian food, they must be on to something.

The best way to introduce (or reintroduce yourself) to Lambrusco is to head to a wine shop and ask for a recommendation. Make sure you specify something dry, and start exploring different styles and producers.

Another plus to summertime Lambrusco imbibing? You don't need a fancy glass. Just drink it out of a tumbler or a short rocks glass. And try not to burn the roof of your mouth on that hot pizza.

(By the way, I have to mention the pizza in the photo. It's a stupendous Guanciale and Nettle Pesto pizza from Bar del Corso in Seattle. If you must have an un-chilled, non-fizzy red wine with your pizza, try a Chianti.)



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