Wine & Spirits - June 2018 - 31

Andy Paynter,
Chambers Street
Wines

Mariko Kobayashi,
Vintry Fine Wines

San Ferdinando
2016 Toscana Rosso
Ciliegiolo $18

Causse Marines 2015
Gaillac Les Peyrouzelles
$18

Imported by
David Bowler Wine, NY

Imported by Louis/Dressner
Selections, NY

Why Paynter picked it:
"I was worried that it may not have had enough acidity. I've
done it with pizza before, but more in a sit-back-and-drink-thestuff way, as opposed to thinking about it. And my first pick-
Monte Bernardi-was in a fiasco, so I didn't pick it; it would
be too obvious [in a brown bag]. It's a very light, fresh Chianti,
just perfect for this sort of food. But I went with the ciliegiolo
instead. It's carefree; it has that rich texture even though it's
not heavy. There's not a lot of alcohol to overwhelm the pizza."
"The tannins and the tart cranberry with the grease and the
cheese...that's the way to do it. This wine really elevates the
pizza. It has a bit of a '70s-horror-movie vibe to it. It's sort of
bloody. It's sort of cheesy." -Gabriel Rattiner, Dandelion Wine

"Why Kobayashi picked it:
"I chose based on the body. The wine is all funky, indigenous
grapes-it does have some syrah in it, but it still feels light. I
think that's important because pizza can be greasy and heavy.
This goes down easy and has a pepperiness. Red pepper flakes
would go nicely with it."
"It goes black and blue pretty quick. It's soft, not super high
acid- I'd serve this with a hard chill. If you had a sausage on
this pizza, or some protein that was spicy, the black and blue
fruit would be perfect." -Chris Leon, Leon and Son

Jeff Taylor,
Verve Wine

Joe Salamone,
Crush Wine
& Spirits
Coudert 2016 Fleurie
Clos du la Roilette
Cuvée Christal $20
Imported by Louis/Dressner
Selections, NY

Why Salamone picked it:
"I would have picked the Castello di Verduno Pelaverga-
Italian, high acid, low tannins-but we sold out of it. I did the
Beaujolais because I felt like there's high-enough acidity, lowenough tannins, and it's fairly light, which would make you
want to eat more pizza and drink more wine. And I was curious
how a non-Italian wine would work."
"The acidity in the wine really brings out a sweetness in the
tomato sauce and cleans up the oiliness of the slice. It's like
there's a little sign in my head flashing 'More Wine, More
Pizza.'"
-Deanna Gonnella, Wine & Spirits Magazine

Guímaro 2016
Ribeira Sacra $18
Imported by José Pastor
Selections, Fairfax, CA

Why Taylor picked it:
"It's crushable. I could easily drink an entire bottle of it and
not think much about it. I constantly recommend it to people
looking for an under-$20 bottle-it's very food-friendly, with a
little bit of a spicy red-pepper note, but still fruity."
"While it's fun to drink this alone, the pairing doesn't make
me want to eat more, or drink the wine more. I think the world
of tomato sauce is a tough world for non-Italian wines."
-Joe Salamone, Crush Wine & Spirits
"But there are plenty of tomato-based dishes in Spain. I don't
know necessarily about Ribeira Sacra, but pizza's not that
different from a lot of Spanish food."
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plain cheese, everyday, the simplicity of a barbera works."
-Clara Dalzell, Flatiron Wines & Spirits
WINE & SPIRITS

JUNE 2018

Table of Contents for the Digital Edition of Wine & Spirits - June 2018