Yes, it is a sourdough crust pizza with ricotta, vodka tomato sauce and pesto. This is at a local spot a mile from my house with $5 corkage. They know me
The scherrer zins are higher toned and higher acid than most. They do great with food. Admittedly most zins wouldn’t but they do
If you can schedule a visit with Fred, I highly recommend it. He makes a wide variety of Wines well and marches to his own beat. It’s not a fancy winery visit, it’s a visit to a working winery in a warehouse with a guy that does everything who will teach you a lot and open up lots of interesting Wines to enjoy. Their Zinfandel future‘s offer is one of the best deals in California wine country.
This was approximately 40 years ago and sadly I have no photograph. In 1986, a friend and I enjoyed a bottle of 1975 Heitz Martha’s Vineyard Cabernet Sauvignon with pizza at the late, great Mama Nina’s in Yountville. Both were great, alone and together.
Tbh I didn’t spend a ton of time with it as it was a shared bottle, but it was very tasty on pop and pour. Good balance of fruit and earth, and was a perfect pairing for the pizza.
I got a Gozney pizza oven and fired it up for the first time today. Kept the flame at medium and got the thing up over 1000F! These are first two attempts- they were very good, but I still have a learning to do. Controlling the level of char is a challenge at such high heat. Wine was perfect for the hot summer evening.
Welcome to the Gozney team! I find best results around 750-800 degrees. It all really depends how thin you stretch your dough out as well as how much toppings you put on. I have an absolute blast with my Gozney and pizza nights are my all time favorite. Make as many pizzas as you can! You will start to figure out what little tweaks you need to make pretty quick.
Went to a new pop-up that shows up two days a week in the parking lot of a weed dispensary. Enjoying it with a great showing from the Fest 2021 Van Der Kamp Pinot Noir from @Michael_Schriefer. Yum. Edit: Weed’s not my thing. I was there for the pie, not the high.
I was going planning to try just this. Despite the massive amount of visible char along the edge of the first pie, the undercarriage was a bit underdone. I was planning on really cranking it to get some nice hot stones underneath then turning it down just before adding the pie. Glad to hear the strategy works well for you. I’ll definitely post my progress here along with the wines that are accompanying my journey!
