Papa John’s pizza was even cheesier than the Domino’s, and sweeter to boot, though it still was not particularly tomato flavored.
Oddly, the sweetness in the pie just made the Pinot Grigio seem sweeter. That sweetness stripped out the fruit from the Pinot Noir, Chianti. and Zinfandel, leaving these reds lean and dry. The Barbera showed fairly well here with a smooth, rich character, but the pizza had trouble competing with this Barbera’s intensity.
That left the Chardonnay and Lambrusco to vie for the top spot. The Lambrusco was not terrible, a soft and easy pairing with flavors that competed with the pizza’s for attention. Surprisingly, though I should stop being surprised by this, the Chardonnay turned out to be the best pairing here. Its richness worked well with the cheesiness of Papa John’s pie, and the wine and food melded well, revealing a nice array of fruit and oak spice that complimented the pizza.