The Other Big Dinner Next Week

According to the folks over at pizza.com, the night before Thanksgiving is one of the top 5 days for pizza sales. The others are, in no particular order, Super Bowl Sunday, New Year's Eve, New Year's Day and Halloween. We thought we'd take a quick survey of our staffers, to see what recommendations they had for a pizza pairing. Please note that every product mentioned is linked to the Joe Canal's website page for that item. This will allow you to learn more about that product, and see the pricing as well.


Here are their suggestions:

Toni Carver

Toni Carver, Lawrenceville Store Manager: "I love an imperial IPA with an extra cheese and garlic pie!! In general, an IPA will pair very well with cheese. The crispness of the IPA cuts the pizza grease and heightens all of the flavors."

Her recommendations:
Dogfish Head 90 Minute IPA
Elysian Space Dust IPA
Victory Vital IPA
Sam Adams Rebel Rider

Tom Broderick

Tom Broderick, Woodbridge Store Manager: "I'm a big fan of Margharita pizza and the perfect pairing is a funky, crisp Belgian saison, such as Saison Dupont or De Proef Saison Imperiale. The mellow, fresh qualities of the beer complement the earthiness of the basil and oregano while the hops cut the acidity of the pizza."

Brandon Bartfalvi, Lawrenceville Senior Wine Manager: "No question, it's Poggio Anima Samael Montepulciano D'Abbruzzo. Ripe, flavorful and generous with ample spice notes. This is my comfort wine and it is awesome with a good tomato pie. Delish!!!"

David Rudd, Woodbridge Assistant Store Manager: "I love a Zinfandel with meatsapizza! The spicy, jammy character absolutely compliment the seasonings used in cured Italian meats and sausages. Like a party in your mouth, gotta gotta get up to get down."

"Try the Carol Shelton Wild Thing or the St. Francis Old Vine Zinfandel."

Kevin Saunders, Lawrenceville Wine Manager: "I am a firm believer in the idea of 'what grows together, goes together.' When I'm eating Italian food, I'm drinking Italian wine. One of my go to wines is the Cerro Manero Rosso di Toscana 2013. It's only $9.96 in the Bottle Club® and it's rated 93 points. How could you not?"

Dave Glaubinger, Woodbridge Wine Supervisor: "I always seem to go back to Italian reds with pizza and pasta. They just have a certain texture that compliments the red sauce, cheese and various toppings. Cantina Zaccagnini Montepulciano d'Abruzzo is a really good example of an easy-drinking and affordable red from central Italy. Of course, that small grapevine they have tied to the bottle is one of the greatest marketing tools ever created !!! People come back looking for a delicious, nameless Italian wine 'with the stick'. Just to give representation to other worthy pizza pairings from elsewhere in Italy, Mastroberardino Aglianico - from the home of 'Napolitano' - is a mouthful of fruity, soft velvet, . . . . .and Altesino Rosso di Altesino, from the master Brunello maker, with it's typical Tuscan 'bite' also hits the spot with any pizza and pasta meal (spaghetti is often on my table, next to the pizza)."

Stephen Kubowitz, Lawrenceville Floor Manager/Beer Purchaser: "A bock will pair nicely with a sausage and mushroom pie.  The spice of the sausage and the earthy mushroom flavor enhances the maltiness of a bock. And my preference is Shiner Bock."

So your blogger is about ready to grab a quick slice of pizza right now. Buon appetito!