Fridays are for flatbreads and boy do we have a selection to please every palate! Chef Luke had introduced two new classic flavor combinations that we are all about. The BBQ Chicken has the classic flavor profile that you know and love but the Sausage & Onion is something exceptional, fresh and creamy yet light and filling.
Did you know that wine and pizza pairings are a real thing? Here are our suggestions for what pairs what with each style of flatbread pizza:
Cheese | GSM or Montepulciano – With cheese pizza the red sauce is the main flavor profile and the focal point of what to balance with this wine.
Big Meat | Sangiovese or Cabernet Franc – You’ll need a full bodied flavor profile to balance the rich flavors of the cheese and cured meats. You know, it’s that pepperoni effect.
Margherita Prosciutto | Grenache or Dry Rosé – With something so lightly flavored like a Margherita Pizza, stick to lighter reds as a starting point and work your way down to a dry rosé for the best pairing.
Sausage & Onion | Pinot’s and Syrah’s – The reason full-bodied wines like Syrah and Pinot’s work well with rich meats like sausage has to do with the spices used (including fennel, anise, thyme and oregano) and the flavor intensities.
BBQ Chicken | Benign Neglect Confusion or Merlot – These two wines pair best because they tend to be fruit forward with a bit of smokiness which is what you should be looking for when pairing with a sweeter style BBQ sauce.
Mushroom Truffle | Chardonnay, Côte D’O, Lotus – Cream based dishes elevate the natural ‘creamy’ notes to both blended whites and Chardonnay. Of course many wines go well with cream, but both these highlight some particularly good affinities to the green herbs (like tarragon) that are often scattered on top of your pie.
What is your favorite flatbread pizza and wine pairing?
