Pizza makes us happy, and beer makes us happy, and the two together make us really, really happy. We asked our beer pros for their tips on the ideal pairing for pizza, from a classic Margherita to the guilty pleasure of pizza Hawaiian-style.
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If you're anywhere near RedRocks' four DC-area locations, you can feel comfortable taking that extra shot of Fireball at 2 a.m. knowing that this pizza awaits you in the morning.
How do you make pizza—a near-perfect food—even better? By drinking the right wine with it. If you think of wine as a sauce for your food, you'll want to make sure it's a sauce that works with the dish: complementing the earthy flavors of mushrooms and sausage, or contrasting the richness of the cheese, standing up to the bright acidity of tomato sauce and countering the spice of pepperoni. We gathered pizza-pairing advice from 11 top sommeliers from around the country.
Motorino's Pizza Al'Uovo ($14), served only on Saturdays and Sundays from 11 a.m. to 4 p.m., arrives at the table like an angry force, jets of steam shooting from the poofy, leopard-spotted rim, the layer of melted homemade fior di latte bubbling under a slick of dark red chili oil. Their pizzas are never a demure affair, but this guy is about at wild as they come.
"I don't feel like cooking tonight. Let's grab some take-out." Who hasn't said that at least once? No matter how much you like to cook, sometimes you just aren't feeling it. In those instances, a delivery pizza or a jog around the corner for Chinese is just the ticket. While you're out, pick up some beer. But what beer to choose? Here are some general pointers to help you find a good match for whatever dishes you're ordering.
Tangy tomato dishes can be tricky to pair with wine. Acids and tannins in the vino can amplify the acidity of the tomatoes to create harshly astringent offspring. But beer offers several tasty avenues to tame the tomato—malt to match the sweetness, yeasty notes to balance the tang, and hops and carbonation to wipe the palate clean.
Pizza has long been my trusty food companion, for evenings of celebration and all-night college cram sessions. And for every wood-fired D.O.C.-certified pie that I have savored, there have been five times as many I'm-broke-and-it-time-to-pay-the-rent $1 cheese slice dinners. But does my go-to last meal on earth marry well with cider, my go-to beverage for just about any occasion? They do work well together, but it takes a little planning.