The pepperoni used by Domino’s is not particularly aggressively flavored, so the overall flavor profile didn’t change that much. There was just enough difference to nudge some wine into and out of the sweet spot.
Both winners with the plain pizza, the Pinot Grigio and the Zinfandel, still worked fairly well, but both showed their softer sides. The Pinot Noir smoothed out nicely, but lacked the flavor intensity to show much. The Barbera began to come on strong, actually loosing some of its fruit, but really brought the pepperoni flavor to the fore.
The Chardonnay was a bit of a soft mess here, leaving the Chianti and Lambrusco vying for top honors. The Chianti added lovely red berry fruit and a hint of spice to the palate, while rounding out nicely. The Lambrusco was clear, cleansing and refreshing on the palate, which made for an ideal pairing.