We actually ordered our pie half plain and half pepperoni, but as you can tell, all that came was a pepperoni pie. Sadly, we did not have time to rectify the situation, so we’re one pie short of a full report here. I think we’ll manage. This gourmet pie had gourmet pepperoni which was actually really good, full of pork, spice and pepper flavors. The pie was super thin, keeping yeasty and doughy flavors to a minimum. The sauce was enthusiastically herby as many gourmet pizzerias are wont to use.
The lack of appreciable crust here and lighter use of cheese turned this into a battle of acid and herb versus wine. A battle in which the whites both turned a bit soft and fruity, and though this may not be a bad thing in abstract, it didn’t work well with the slice. The Pinot Noir turned a bit thin and insipid, while the Zinfandel overpowered the pizza somewhat, both falling outside the sweet spot for pairing on opposite ends of the spectrum.
On the other hand, the Barbera was pretty much off the spectrum, smacking the pizza down and crushing it with its intensity! That left the two most classic examples of pizza wine still in play. The Lambrusco showed its elegant side, actually highlighting the pork flavor of the pepperoni, while the Chianti was a clean, bright foil to the slice, showing delicate pure raspberry fruit and drinking like silk! Loved it!