With plenty of pepperoni I would have expected more flavor, but this just came across as saltier.
With such a similar slice, you would think that the wines that showed well with the plain slice would do about the same here. Somehow that just didn’t work out.
The Pinot Noir was thin and weedy, the Zinfandel not flavorful enough to get past the salty spice of the slice and the Pinot Grigio was simply thin and insipid. The Chianti worked well texturally here, but it lacked some flavor intensity. The fruity Chardonnay turned out to be a kind of nice pairing, offering a vaguely sweet counterpoint to the saltiness, and so did the Barbera, which showed a much lighter side with this slice.
That leaves the Lambrusco. With its bright acid and scrubbing bubbles, it handily did away with excess fat and salt, bobbing and weaving with the blackberry, spice one two to the pizza’s intense rope a dope!