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We were invited to a friend's house last weekend and her husband is a Master Pizzaioli. One of only a handful in the US. To get this title you need to earn your certifications in Italy by mastering the pizza styles of all the different regions. Besides consulting with various restaurants around the country, he also has a test kitchen which he has built in a garage on his property. We had dinner at the chefs table in the test kitchen and I brought this wine from the southern Italian region of Campania since he was making Neapolitan pizzas this evening. It is a blend of 40% Cabernet Sauvignon, 30% Aglianico, and 30% Merlot. Lightly sedimented. I decanted this 3 hours before drinking. Crimson color. Notes of iron, beef blood and cherries. Integrated tannins. A lovely match with the awesome food. 92 points. Here is a link to his website:

https://leospizzirri.com/

VM

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