Of all places, Corpus Christi. No wine, just local beer.
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Just a friendly reminder…this thread is for pics with pizza AND wine! Do it right! 
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@Pau1_M3nk3s - Thank you very much for the shout-out and for your support of our small brand!
Cheers,
Michael Schriefer
Fest Wine Co.
Photo shows the pizzeria but not the pizza.
The density of the red fruit in the José Michel Hommage worked incredibly well with pizza.
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NO…not allowed!
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Allowed but, disappointing.
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June Pizza of the Month: The Super Greek 
- Gyro Meat,Banana Peppers & Red Onion, Feta Cheese & Mozzarella Cheese, Olive Oil, Topped with Chopped Romaine, Tomato & Housemade Tzatziki Sauce
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Still learning the ins and outs of my new pizza oven, but I must say this hipster-esque pie with fancy shmancy toppings came out very well.
Spinach with ricotta, garlic scapes, lactofermented lemons, fleure de sel. Also made a classic Margherita (not pictured).
Wine is 2012 Brovia Barolo Villero. It’s good, though more advanced than I would expect. To me, it tastes like a 25 year old bottle. It’s not oxidized, just advanced, so still plenty tasty. Glad I didn’t sit on this longer.
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That’s surprising from a traditional producer in a strong vintage. Maybe the summer warmth of the vintage, maybe shipping and storage issues? That’s the game of roulette we always play when we open a bottle; ya never know.
Agree that is surprising. Interestingly, lots of people of CellarTracker mention the same thing.
I recieved a new charcoal grill for Father’s Day and pulled out the pizza stone to try making a smoky/grilled pizza. A bottle of Langhe Nebbiolo kept the heat at bay, but I think I prefer my Ooni or the iron skillet over this method. Teen #2 didn’t want to shred her fresh mozzarella, but they’re big kids now and can ‘eat their own cooking’
For the second one I shredded the cheese and added baby artichokes and grated Parmigiano afterwards.
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Celebrated my wife’s bday with some really special sparkling wine, Westborn Lost in Dreams that was shared ahead of the release. My favorite of his sparkling so far. A much more oxidative rich style..went really well with pizza tonight! From Acre Pizza in Sebastopol.
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“The Laura Palmer” by Wicked Pies (Olympia, WA) - “prosciutto, gorgonzola goat cheese blend, fresh arugula, toasted pecans topped with a drizzle of house-made Fig compote, olive oil base.” These guys are tearing it up!
2017 Gulfi Terre Siciliane Rosso “NeroSanloré” is drinking nicely and pairs perfectly.
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I really enjoy Gulfi’s wines, though typically a bit more when young, finding they take on a bit more of a rustic, tarry, chewy quality as they age. Don’t dislike them then, just prefer when they have a bit more freshness. Have not tried this particular wine.
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