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https://sazinthecellar.com/2012/10/29/1996-st-george-makes-great-pizza-even-better/ Wine appreciation and enjoyment Tue, 30 Oct 2012 08:18:48 +0000 hourly 1 https://wordpress.org/?v=6.9.4 https://sazinthecellar.com/2012/10/29/1996-st-george-makes-great-pizza-even-better/#comment-46 Tue, 30 Oct 2012 08:18:48 +0000 http://sazinthecellar.wordpress.com/2012/10/29/1996-st-george-makes-great-pizza-even-better#comment-46 Lucy, I expect Merlot would go well with pizza. I tend not to drink Merlot or Sauvignon Blanc very much, so tend not to think of them as wine options for any food. I will write a blog on why that is the case.I think a Merlot / Cab Sav blend would work well with most pizzas.Tonight, we used a store-bought base and did not make our own. When we do make our own, it has turned out ok, but have had a difficult time getting it to rise. I like the thinner home-made dough and we make up enough that we use one for the current pizza and then freeze three to be used later. After they freeze and the warm up to room temperature, they seem to rise better!

]]> https://sazinthecellar.com/2012/10/29/1996-st-george-makes-great-pizza-even-better/#comment-45 Mon, 29 Oct 2012 20:36:28 +0000 http://sazinthecellar.wordpress.com/2012/10/29/1996-st-george-makes-great-pizza-even-better#comment-45 I love Merlot to go with pizza. By the by, do you ripen your dough?But the best red with pizza I've had in Switserland. It was a Humange from Gilliard. A small cave and the box I could secure didn't last long. I still look for a wine with that same heavenly taste.

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