*Hasn't had beef in 5 years but goes shopping for Egri Bikaver anyway*
Now I'm hungry for Pizza ....Okay you vinophiles and oenophiles, time for a pairing request. If you don't mind.
Pizza was mentioned up thread and big juicy low tannic but somewhat acidic wines were suggested. I assume that suggestion was what pairs well red sauce pizza . What pairs well with a white pizza?
Particularly a pizza based with a 70/30 mix of ricotta and goat cheese.
The pizza has a really good EVOO brushed on the stretched dough, and then a sprinkling of chopped fresh rosemary. Then the ricotta/goat mixture is spread as the white base. Then honey nut squash rounds (previously brushed with EVOO and a little middle east za'atar spice and roasted till soft on a baking sheet), and sautéed red onion with a splash of lemon juice for brightness. Add to that I quick fried some sage (5 seconds per side) in some hot grape seed oil--just until crisp. After the pizza baked, I added some pecorino romano. Pizza was delicious and savory, but not overly rich. I wound up pairing it with some homemade wine a friend of mine had made (it's a light red. I think he used pinot grapes).
I was thinking it needed a white with some heft and some minerality, but what do I know?
Last two slices. I didn't think of asking for a pairing and taking a pic until well into dinner.
Any ideas? Thanks in advance.
I guess the chard onnays and Pinots go well with more cream based meals with less strong flavors, the Rosemary may like a Riesling ...Okay you vinophiles and oenophiles, time for a pairing request. If you don't mind.
Pizza was mentioned up thread and big juicy low tannic but somewhat acidic wines were suggested. I assume that suggestion was what pairs well red sauce pizza . What pairs well with a white pizza?
Particularly a pizza based with a 70/30 mix of ricotta and goat cheese.
The pizza has a really good EVOO brushed on the stretched dough, and then a sprinkling of chopped fresh rosemary. Then the ricotta/goat mixture is spread as the white base. Then honey nut squash rounds (previously brushed with EVOO and a little middle east za'atar spice and roasted till soft on a baking sheet), and sautéed red onion with a splash of lemon juice for brightness. Add to that I quick fried some sage (5 seconds per side) in some hot grape seed oil--just until crisp. After the pizza baked, I added some pecorino romano. Pizza was delicious and savory, but not overly rich. I wound up pairing it with some homemade wine a friend of mine had made (it's a light red. I think he used pinot grapes).
I was thinking it needed a white with some heft and some minerality, but what do I know?
Last two slices. I didn't think of asking for a pairing and taking a pic until well into dinner.
Any ideas? Thanks in advance.
White Rhone. Grenache blanc FTWOkay you vinophiles and oenophiles, time for a pairing request. If you don't mind.
Pizza was mentioned up thread and big juicy low tannic but somewhat acidic wines were suggested. I assume that suggestion was what pairs well red sauce pizza . What pairs well with a white pizza?
Particularly a pizza based with a 70/30 mix of ricotta and goat cheese.
The pizza has a really good EVOO brushed on the stretched dough, and then a sprinkling of chopped fresh rosemary. Then the ricotta/goat mixture is spread as the white base. Then honey nut squash rounds (previously brushed with EVOO and a little middle east za'atar spice and roasted till soft on a baking sheet), and sautéed red onion with a splash of lemon juice for brightness. Add to that I quick fried some sage (5 seconds per side) in some hot grape seed oil--just until crisp. After the pizza baked, I added some pecorino romano. Pizza was delicious and savory, but not overly rich. I wound up pairing it with some homemade wine a friend of mine had made (it's a light red. I think he used pinot grapes).
I was thinking it needed a white with some heft and some minerality, but what do I know?
Last two slices. I didn't think of asking for a pairing and taking a pic until well into dinner.
View attachment 182873
Any ideas? Thanks in advance.
I guess the chard onnays and Pinots go well with more cream based meals with less strong flavors,
It is the basement? So no exterior walls thta are above ground?Anyone here have any thoughts and recommendations around wine coolers/wine storage units? Am building a house which has a 4 X 8 room in basement which seems ideal for wine storage, but I'm not sure I want to spend the money to have a fully built in unit. There are, for example, a number of standalone "wine cellars" advertised in the Wine Enthusiast catalogue, and other sites, manufactured by companies like Wine Enthusiast, EuroCave, Vinotheque and others. I'd be looking for something with 200-400 bottle capacity. TIA.
Yes, it is. But a/c usually will dehumidify too. But a room in a true basement will stay well within the desired range w/o ac or heat.i suspect it's the heat part of HVAC you dislike but not sure now
It is the basement? So no exterior walls thta are above ground?
What is your climate? DOes the room have a/c heat (hopefully not)
Chances are your conditions in that room are plenty good enough for storing wine. If you are in a dry climate, i might consider a humidifier for the dry months. Otherwise, I'd line it with Ikea wine shelving and call it good.
If you run dry a humidifier could be beneficial if you plan to hold wine more than a few years or very very expensive wine. Ideal is around 65%. If there are any vents in that room, I would cover or close them, at least in the winter.Yes basement. No above ground exterior walls. Basement heated the same as balance of house, but probably runs a few degrees cooler. Dry climate (Denver). Will look into wine shelving.
Not often you get a response to a random internet inquiry that calls for spending less, rather than more, than you had in mind!
I think there is a difference between accelerated aging and cooking the wine. A closed-up car on a 90 degree day can get over 130 degrees. There is also a difference between a few days at 90 and long-term storage.I'm confused by this. I've gone to wineries that have made a big deal about leaving wine in a hot car. Generally my wine tour involves a half day of driving around to different wineries picking up bottles/cases. Sure if it's 90+ it's going to get hot in the car.
That said, when I go to pick up my wine, I'll often grab it from the back of the building instead of the wine shop where they have large garage doors open to the elements with cases of wine on pallets exposed to the warm summer air. No idea how long they are stored like that but I can't think it's good thing, especially since they were just trying to sell me a cooler bag.
These are good wines too. 95 point, $80 bottles. Mostly Bordeaux blends.
+1The second biggest is temperature fluctuation. It slowly pushes the cork in and out which pumps oxygen into the bottle. When you see a bottle that has obviously leaked, but the cork looks fine, this is the cause.
Somehow missed a lot of recent activity here, including your pizza post. Basically what you've got going there is what you might call "Mediterranean Thanksgiving" flavors. (Zaatar & pecorino + winter squash & sage)Then honey nut squash rounds