Russell's Wine Recommendations to accompany the Perfect Pizza!
I have
just had the incredible privilege to have tried out a new gadget at home last
night, which created something of a life changing moment. I recently was
bestowed of a house warming gift of an incredible new barbecue (proper charcoal,
no gas nonsense here) with a pizza oven attachment! Now, I have wanted to
build or buy a pizza oven for years, I love al fresco dining and I love the
infinite variations of meals that can be created from dough, tomato and
cheese! So to learn that an even more sensible option was available for
your favourite kettle barbecue was genuinely wonderful.
Last night, with the parents visiting, we decided it was the right time to take this incredible machine on its intrepid first outing. So a basic bread recipe was whirled up in the bread machine (dough only and replace bread flour with type 00 pasta flour) for the best base you can imagine. Once that is fully risen get the coals going and after 20 minutes get the pizza attachment on to preheat. While that is going get the dough rolled out with the tomato sauce toppings and cheeses of choice (we also did a giant bruschetta, garlicy, cheesy bread), dust some flour on the now hot stone so it doesn’t stick and cook away. The result is almost as incredible as the wine we had.
Our aperitif was a beautiful little Chardonnay (it is now officially my top white grape), unoaked from Dowie Doole in their Spitting Spider 2013, a fabulous crisp summery and quite intensely flavoured little number. There was an element of minerality here that left me surprised and feeling a little guilty that we had just popped this open for an aperitif as it would have been great with the pizza too. Coming in at pennies just over £8 this is really quite wonderful value, the label fools you into thinking that it might be yet another Aussie gimmick wine designed to sell itself on appearance not content, do not be fooled this is a serious wine lovers bottle.
With dinner we first opted for the second life changing moment, Paddy Borthwick’s Wairarapa Pinot Noir to quote someone from an Essex based TV show OMG! I honestly do not have enough superlatives for this wine. Rich in flavour and body with an effortless oak balanced beauty that would knock the socks of any Burgundy ever conceived. At a smidge over £15 per bottle this is peanuts for the quality or when you compare it to a competitor in the aforementioned region in Burgundy. Well done Mr Borthwick and I cannot wait to see what you can do with a Sauvignon Blanc!
Last up and paired simply with chat and perhaps a little gluttony was the Dowie Doole Chardonnay’s red brother in the form of the Spitting Spider Shiraz. At first after the Pinot Noir the change in style took a while to get used to but once the pallet had adapted it was rewarded. By contrast this is a smooth and surprisingly delicate Shiraz, to be honest I was surprised to learn that the Aussies were aware of the more delicate side of a Shiraz, but I am glad they have come to recognise it at last. It is the delicate tannins that are a pleasure, no teeth clinging, lip staining here just fresh fruit, and a liveliness that really grips you. Priced at the same as the Chardonnay, I can see these becoming firm Exel House favourites.
Last night, with the parents visiting, we decided it was the right time to take this incredible machine on its intrepid first outing. So a basic bread recipe was whirled up in the bread machine (dough only and replace bread flour with type 00 pasta flour) for the best base you can imagine. Once that is fully risen get the coals going and after 20 minutes get the pizza attachment on to preheat. While that is going get the dough rolled out with the tomato sauce toppings and cheeses of choice (we also did a giant bruschetta, garlicy, cheesy bread), dust some flour on the now hot stone so it doesn’t stick and cook away. The result is almost as incredible as the wine we had.
Our aperitif was a beautiful little Chardonnay (it is now officially my top white grape), unoaked from Dowie Doole in their Spitting Spider 2013, a fabulous crisp summery and quite intensely flavoured little number. There was an element of minerality here that left me surprised and feeling a little guilty that we had just popped this open for an aperitif as it would have been great with the pizza too. Coming in at pennies just over £8 this is really quite wonderful value, the label fools you into thinking that it might be yet another Aussie gimmick wine designed to sell itself on appearance not content, do not be fooled this is a serious wine lovers bottle.
With dinner we first opted for the second life changing moment, Paddy Borthwick’s Wairarapa Pinot Noir to quote someone from an Essex based TV show OMG! I honestly do not have enough superlatives for this wine. Rich in flavour and body with an effortless oak balanced beauty that would knock the socks of any Burgundy ever conceived. At a smidge over £15 per bottle this is peanuts for the quality or when you compare it to a competitor in the aforementioned region in Burgundy. Well done Mr Borthwick and I cannot wait to see what you can do with a Sauvignon Blanc!
Last up and paired simply with chat and perhaps a little gluttony was the Dowie Doole Chardonnay’s red brother in the form of the Spitting Spider Shiraz. At first after the Pinot Noir the change in style took a while to get used to but once the pallet had adapted it was rewarded. By contrast this is a smooth and surprisingly delicate Shiraz, to be honest I was surprised to learn that the Aussies were aware of the more delicate side of a Shiraz, but I am glad they have come to recognise it at last. It is the delicate tannins that are a pleasure, no teeth clinging, lip staining here just fresh fruit, and a liveliness that really grips you. Priced at the same as the Chardonnay, I can see these becoming firm Exel House favourites.
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