Papa John’s pepperoni was more flavorful than the pepperoni used by Domino’s, as well as a touch spicier.
You might think that just adding a few rounds of pepperoni to a slice wouldn’t significantly change the food and wine pairing dynamic, and for the most part you would be right. The Pinot Grigio didn’t seem quite as sweet here as with the plain pizza, but it was a bit flat and too lightly flavored to work well here. The Pinot Noir and Zinfandel both remained a bit flat as well, and the spice of the pepperoni did little to help the cause of the Barbera.
The Chardonnay turned a bit softer as the fat of the pepperoni took its toll on this relatively low acid wine, leaving the Chianti and the Lambrusco to duke it out. The Lambrusco was once again nicely refreshing, and the herbal notes perked up nicely in the mouth with this combination. The Chianti though really showed its strength, exhibiting nice textural contrast while integrating well with the flavors of the pizza.