Pinot Noir and Pizza

Certainly not traditional. But is there a pizza that could work with Pinot Noir? I had thought of chicken and goat cheese pizza. Now clearly a pizza can have any kind of topping at all, but I was trying to think of pizzas that I know are on somone's menu. Heavy tomato sauces can ruin Pinot Noir. Any thoughts?

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Permalink Reply by Jeffry Gordon on April 6, 2009 at 6:31am: As a matter of fact, that is a fine pairing. Not to be too base, but are we not to enjoy the experience, appreciate the ingredients, and often is not the simplicity of the experience part of the enjoyment?

In our travels with The Corkscrew Diary a vineyard in North Carolina, Raffaldini, presented a simple pizza in pairing with their wine - fabulous! The herbs and oil on the crust were very complimentary to the characteristics of the wine.

Now, this begs the question - it's not DiGiorno?

Cheers!

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Permalink Reply by Larry Chandler on April 6, 2009 at 10:17am: We can, and should enjoy our experiences without overcomplicating things. But as wine is an accompaniment to a dish, if treated as an ingredient in that dish, can enhance our enjoyment of the meal.; ▶ Reply to This

Permalink Reply by Eric Hensel on April 9, 2009 at 5:32pm: Hello Larry,

If it must be Pinot Noir, try ordering a thin crust, light sauce, light cheese with Mushrooms. The earthy flavors of the fungi will pair well with the black fruit, spice, velvety tannins and oak markers of a nice Central Coast (Santa Rita Hills) Pinot.

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