Theexpertopinionisunanimous:pizza
night demands fun, fresh and affordable
wines.Mike Bennie delivers the goods.@mikebennie101 @mikebennie101SOMMELIER
APPROVED
UNIWINEROSÉ PET NAT
2018 , $20Vivacious
in perfume, tangy in
fruit character, chalky
in texture and fresh in
acidity, this is a perfect
lighter fizzy wine for
cutting through those
greasy, fast-food-style
pizzas we feel guilty
eating, but love anyway.
Chill deeply and guzzle.MADA WINES
NEBBIOLO ROSÉ 2018,
$28Rosé works superbly
with pizza, with the best
examples delivering
red-berry fruitiness with
a palate-resetting squirt
of tangy acidity. This
one is gently spicy and
savoury, elevating your
favourite pepperoni to
the next level.SOMOS CORTESE 2018,
$28Tex t ur al w hi te w ine s,
typically those with
chalkiness in feel and
clean, bright acidity, are
ideal for countering all
that stretchy melted
cheese. This, from an
avant-gardeAustralian-
Mexican pairing, is
lemony, blisteringly
fresh and delicious.PIPOLI ZERO
AGLIANICO DEL
VULTURE 2015,$20
Abrilliantredwinefor
pizza, with crunchy
texture, brisk, amaro-like
acidity, sour-sweet
red-berry fruit flavours
andasenseofhigh
drinkability. It‘s just shy
of medium weight and
ultra-fun to slurp on.GRAN SASSO
MONTEPULCIANO
D'ABRUZZO 2017,$12
Cheap and cheerful is so
often the motif for pizza
nights, and this easy-to-
drink, fleshy-textured, ripe
andgentlysweet-fruited
redisdestinedfor
tumblers at your local
trattoria. Paper cups,
even, would be fine here!MARIE-SOPHIE CANTOis the sommelier
whoguidesdinersthroughtheever-
changingpizzamenuatSydney’sDolphin
Hotel. Her background is, of course, in
fine-dining, but she loves working with
pizzaandabreadthofwinestyles.
“When I think pizza, I think cheerful,
naughtilytasty,affordable,”shesays.
“Wines to match pizza should tick the
same boxes: fun, tasty, affordable.”
While many factors can elevate the pizza
experience,it’shardtoshrugoffitscasual
nature. Canto suggests embracing this.
“Simpleisgreat,freshandvibrantisgreat.
In my opinion, you can’t beat a dry pink
’pet nat’ (naturally sparkling wine). My
classic go-to is a light lambrusco.”
WineguyTaiTatefromthenewly
opened Mar y’s Pizzeria in Sydney’s
Lansdowne Hotel, concurs. “Refreshment
factor is key. I’m into brisk, fizzy wines with
pizza,butmymindthinksmoreinterms
of styles – prominent acid profile in whites,
crunchytannin profile in reds.”
Tate suggests that those seeking the
best experiences start with light, chillable,
savouryreds.“Basically,youdon’twant
thepizzatogetlostinthewine.”
BothCantoandTatelikeItalianwines,
particularlythosefromSicily.Award-
winning sommelier Banjo Harris Plane,
co-owner of Melbourne’s brilliant Bar
Liberty and newcomer pizza joint
Capitano, is also enamoured with Italian
varieties. “I vibe with younger wines
produced from sangiovese, barbera,
dolcetto,nerod’avolaandfrappatoforthe
pizzas at Capitano. Low-oak is inherent,
and wines should be typically juicy.”
HarrisPlanetakesmatchingtothenext
level. “Pizza flavour is more about the base
andthesaucethanthetoppings.Sweet,
umamiandsaltytomatobasesworkwell
with reds of higher acidity; garlic cream
bases marry well with textured whites with
somedegree of fullness but balanced
acidity. Think skin-contact whites and
warmer-climate Italian varieties like
vermentino and fiano.”delicious.com.au/drinks
To peruse more of Mike’s
favourite drinks. MIKE BENNIE IS ALSO CO-OWNER OF A SYDNEY-BASED WINE AND LIQUOR RETAIL BUSINESSPIZZINI LANA NEBBIOLO
BARBERA 2017 ,$25
LeaveittoanItalian-
Australian wine-growing-
and-makingfamily to
produce the near-perfect
medium-bodied red for
sloshing around the table
onpizzanight.It‘sjuicy,
a touch peppery-spicy
and generally super-easy
to drink down.DRINKS.
34 delicious.com.au