Pizza Wines

It's fall and what could be better than pizza? Chef Tracey (of Portalis Wine Bar fame) modeled her weekly pizza offering off of the thin-crust peasant food from Alsace known as Flammekueche (in local dialect) or Tart Flambée (in French). Whatever you call it, it's a light, fresh, delicious version of pizza, easy to cook at home especially if you buy your crust!

Selected pizzas below with wine suggestions between $15-$25/bottle + a 10% discount for 6 (mixed) bottles and 20% once you hit 12 (mixed) bottles:

PRAWNS, pesto, oven roasted tomato, smoked mozzarella & grana

If you’d like a white, it needs acid (for the frutti di mari, the tomato & to cut the richness of the smoked cheese). Try: Albariño or Sauvignon Blanc, especially as part of a Bordeaux blanc. For a red, you need light (so you don’t overpower the prawns) but good acid for balance. Try: Mastroberardino Lacryma Christi del Vesuvio Rosso. The grape is Peidrosso from the slopes of Mount Vesuvius. Would be perfect!

BRUSSELS SPROUTS, bacon lardons & gruyère

This was one of my favorite pizzas over the years at Portalis. It developed a huge following and continued to come back year after year. Brussels sprouts have a bitter nuttiness. Bacon is salty and rich and pretty much makes everything taste better. Try this pizza with a nice, earthy Côtes-du-Rhône blend, an Oregon Pinot Gris or even a crazy Oregon blend such as Ovum Big Salt with Riesling, Gewurztraminer & Muscat.

BEEF SHORT RIB, fingerling potatoes, béchamel & blue cheese

Rich, rib-sticking food calls for a wine that can hold up! Sparkling wine would balance the richness of the dish, as would a white Burgundy. Try: Domaine Cornu Hautes-Côtes de Beaune Blanc. If you dig oaky California Chardonnay, this is a pizza that would work. Red? Tannins cut the fat. A nice, dry Merlot blend from Bergerac would be great: Château des Eyssards Cuvée Prestige Rouge.

ASPARAGUS, caramelized onions & brie

Asparagus and wine can be tricky! Stick within these guidelines and you’ll be golden: Grüner Veltliner (often has asparagus as a tasting note!!), Sauvignon Blanc (the acid, herbal & citrus notes balance) or a nice round, fuller-boded rosé such a Nebbiolo would all be nice. Unless you know what you’re doing, avoid reds like the plague.

MUSHROOMS & brie

In complete and total opposition to asparagus, most wines taste great with mushrooms! They’ve got earthiness and depth that can hold their own with richer reds, but lighter ones taste great, too. Try: Pinot Noir, Gamay, Grenache or a young Nebbiolo. Want something a little obscure? Zweigelt (Austria), Nero di Troia (Puglia), Baga (Portugal) would all be terrific. Want a white wine? Pinot Blanc from Alto Adige would be delicious as would a Southern Rhône blend such as Domaine des Pentelines “Clara” Blanc, a blend of Clairette, Marsanne, Roussanne, Grenache Blanc & Ugni Blanc.

PROSCIUTTO, ricotta & peas

This pizza has a slight salty/sweet element… similar to prosciutto wrapped around a perfect slice of summer melon. Okay, not quite that extreme, but the salty cured meat flavor of prosciutto on the almost sweet creaminess of ricotta is a nice combo. Go with a round, fruity Pinot Grigio. Grillo from Sicily would also be delicious. Soft, velvety Zinfandel would be a good choice for a red as would Primitivo (same grape, but grown in Puglia).

SPANISH CHORIZO, roasted yellow & red pepper, onion & grana

With spicy dishes, avoid tannins as they’ll make it even hotter! An excellent choice with spicy is bubbles. A Cava from outside of Barcelona would be nice. Rosé is always a good pair as is Chenin Blanc from South Africa — a carnival of flavors that wouldn’t be overpowered by the spicy, pungent sausage. Red? Again… low tannins. Go with a nice, juicy, Spanish Garnacha!

GRANNY SMITH APPLE, caramelized onions & brie

Tart & sweet. You need the same thing in a wine for balance. Riesling all the way, baby, especially a Spätlese so it’s slightly sweet in the middle with offsetting acidity at the end. If you’re up for a splurge, try: Dr. Loosen Erdener Treppchen Riesling Spätlese from Germany’s Mosel. More everyday and still delicious is: Reichsrat von Buhl Armand Riesling Kabinett from the Pfalz.

MEATBALLS, marinara & smoked mozzarella

Use whatever meatballs you have left over. This pizza will be killer!! Pair it like it’s a dish of bolognese on pasta. Wine? Pretty much any form of Sangiovese would be great, from Rosso di Montepulciano to Chianti Classico to a little everyday IGT such as: Tenuta Montecchiesi Sangiovese. A good herbal Montepulciano d’Abruzzo would also be a pleasure. Prefer a white? Vermentino (also from Tuscany) would do the trick as would a nice, fruity, minerally Pinot Grigio from Veneto.

RED PEAR, caramelized onions & gorgonzola

This yummy, full-flavored vegetarian pizza has salty, sweet elements that would go great Mediterranean whites, especially Fiano with its flavors of citrus, pear, melon & hazelnut. As well, a white wine with a little salinity — Albariño, Inzolia, or our Portuguese white from Bairrada: Vadio Branco (a blend of Bical & Cercial) would be another great selection. Want a red? Choose a ligher-bodied, fruity red from Italy: Aglianico, Nerello Mascalese or Barbera would all enhance the meal.

JAMBON & gruyère

We'll end with the classic Flammekuechen: Jambon & Gruyère. Ham & Cheese. Can't beat it. Add a little side salad, and you're good to go. Wine pairing? Tons of options -- Alsatian Pinot Gris would be perfect (as would Alsatian Riesling for that matter). Grüner Veltliner, Arneis, Verdejo... all delicious. Prefer a red? Go light. A Côtes-du-Rhône blend, a Douro Valley Touriga National blend (try: Alves des Sousa Caldas Tinto) or German Pinot Noir would all fit the bill. Cheers!

And here’s to you, Chef Tracey! You killed it for us all those years at the wine bar! Thank you for your good work.

To everyone else, happy pizza-making, pizza-eating and delicious wine pairings with whatever topping you choose!

Take care & stay well,
Julie, co-owner
Portalis Wine Shop