Bottoms Up

Beer and wine in the Bay Area and beyond

Rossi-Wallace Pinot Noir is wild, bright

By Jessica Yadegaran
Monday, November 2nd, 2009 at 5:55 pm in Corkheads.

We did dinner at Pizza Antica last night, where thin, Naples style pizzas are decorated with light fare, such as arugula, goat cheese and olive oil drizzles.

With this kind of pie, as opposed to the deep dish stuff at Zachary’s, I really like drinking pinot noir, like this  Rossi-Wallace from the Antinori Vineyard in Napa Valley.

Napa Valley Pinot Noir

The wine ($35) is just pretty. It sparkles like a jewel and because it is aged in spicy Burgundian oak (only 30 percent of the oak is new), the fruit – wild and full of cherries – dances on top of the wood. It’s integrated, but subtle enough as to not interfere with the crisp, cracker-like delicate pizza.

While I love cabernet sauvignon and zinfandel with pizza, I think those wines would soak this “bread.” Rather, a wine like the 2007 Rossi-Wallace, with its earthy aromas and acidity, paired beautifully with the earthiness of the goat cheese and mushrooms and the acidity of the sundried tomatoes.

Can you dig it? Rossi-Wallace is mailing-list and online only, so you can find their low production, boutique wines on the Rossi-Wallace web site.

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  • http://www.therydeinside.com TheRideInside

    I like the pairing sounds delicious. I might even go with a white depending on the topping. Goat cheese and sauv blanc are excellent! Even Chinon can do wonders with some rustic toppings. I live in Florence and there is great pizza place that owned by Napolitans and they make some legit pizza. They also carry a wine from Campagna called Asprinio di Aversa. This is really fresh crisp high acid white wine perfect with a thin crust and balanced toppings. I highly recommend seeking out this wine. Buon appetito!

  • http://ibabuzz.com/bottomsup/corkheads Jessica

    Ah, Asprinio di Averso – low in alcohol and brisk with acidity. I love these indigenous whites from Italy. Thanks.