Many years ago a wine writer friend, Sheldon Wasserman, introduced me to the delights of Champagne with Pizza. The combination is one I really enjoy and enjoy sharing with others. One of the people I introduced the combination of Pizza and Champagne to was Daniel Young.
I first met Daniel Young a number of years ago at Nizza restaurant in Manhattan. I knew of him by reputation and we discussed food, wine and pizza. Daniel now lives in London but is from NYC which he visits often. He is a food consultant, has a blog Young and Foodish, and is the author of Where to Eat Pizza among other books, and has written for many magazines and newspapers here and in London.
Over the years I have spoken to him at pizza events and we are friends on FB but we never sat down and had Pizza together. I believe Daniel saw one of my blogs on Pizza and Champagne of which there are many. Daniel mentioned that he had never had Champagne with Pizza so I told him next time he was in NYC we would remedy that. After a few false starts we were able to get together. We went to Keste Wall Street because Daniel knows the owner Roberto Caporuscio and it is one of my favorite places to have Neapolitan-style pizza. I contacted Roberto and he said he would be there and make the pizza. We had a lively discussion on pizza in general, pizza places in NYC and which places were the most popular now in Naples.
Daniel brought his son and I invited Frank, a friend who brought his son. The two boys enjoyed each other’s company and the pizza (even without Champagne).
We started with the Margherita — my favorite pizza
Champagne Ruinart Blanc De Blancs 100% Chardonnay from a blending of 20 to 25 selected crus. Alcoholic fermentation is in temperature controlled stainless steel vats and malolactic fermentation is completed. The wine is aged for 2 to 3 years years and the dosage is 7g/l. The wine has hints of pears and peaches, ripe lemon, and a note of ginger. It was perfect with the Margherita.
Pizza with sausage
Pizza Montanara with truffles
Champagne Baron-Fuente Brut Vintage made from 45% Chardonnay, 40% Pinot Meunier and 15% Pinot Noir. The wine is aged in the cellar for 8 years and the Dosage is 8g/l. It has hints of citrus fruit, white peaches, a touch of red fruit and a note of green apple. This worked well with the last two pizzas because it contained red grapes.
Daniel, Frank and I really enjoyed Roberto’s terrific pizzas with these champagnes. The two young boys ate heartily and played chess together. By the time our meal was over, they had become pals. When Frank visited London recently with his son, Daniel and he arranged a reunion for the boys over — what else? — pizza, this time at Kalo’ 50, one of the city’s top Neapolitan pizzerias.