This was a fine messy slice, with less doughy crust, good sauce to cheese ratio, herbal notes and milky cheese flavor.
In my book, this is what we’re talking about when we say fast food. Buy it, fold it, eat it. And for God’s sake, don’t go all Trump on us or I’ll have to release the Jon Stewarts. So maybe this isn’t the best pizza to pair with wine, or maybe you just need more portable wine options!
Wherever you eat your NYC street pie, you should be able to find a great wine pairing. This slice was very wine friendly, with a good balance of flavors, fat, salt and spice elements. This is not to say there weren’t some low points in this pairing. Both the Chardonnay and the Zinfandel turned a bit flat and broad in the mouth, and the Chianti struggled with so much tomato sauce (maybe it’s not the tomato Chianti has such an affinity for).
The Lambrusco highlighted the tomato-iness of this slice, but proved to be a good pairing, while the Pinot Grigio showed off its bright fruitiness here, somehow putting on a varietal clinic. Of the remaining reds, the Pinot Noir smoothed out nicely and its herbal qualities melded with the pizza’s quite well, allowing the wine’s soft fruit character to shine. The Barbera proved to be a perfect pairing, with a layering of flavors that no other pairing offered and a near perfect interplay of fat, acid and richness that made me smile.