In my worldview, pizza and beer go together just like peanut butter and jelly. When my friends and I would dig into a meaty concoction filled with sausage and pepperoni, our favorite brews always accompanied the choice. This pairing wasn’t about flavor or the palette; pizza and beer were simply a known pairing. When I went on a trip to Napa Valley to do some research for my book Windstorm , which has winery themes, I was surprised to find dozens of pizza places within Napa Valley, all of which served wine with their pies. While I’d never heard of such a thing, I quickly discovered that Napa Valley does not have ordinary pizza…and they certainly don’t have ordinary wine. Skewered shrimp and tomato pizza? This pairs well with the Sauvignon Blanc from a specific winery. Spinach and artichoke pizza with grilled mushrooms? Try a sweeter wine such as Riesling. Duck pizza braised with barbeque sauce? Try a Merlot. For every type of pizza, there was a wine to accommodate. And what I learned as...
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