Pairings: Pizza and wine at Yellow Brick

  • Photo by Alysia Burton
By
From the January 26, 2012 edition

Pizza and beer go together like peanut butter and jelly, right? Well, yes. But pizza and wine is an underappreciated, surprisingly great combo — basically the equivalent of peanut butter and honey.

So I was intrigued to see Yellow Brick, a cozy Olde Towne East pizzeria known for its vast bottled beer list and interesting draft selection, unveil a new wine list. Let’s take a look at which of Yellow Brick’s new wines pair best with some of their specialty pies.

The pie: Big O

Red-sauced pizza with feta, artichoke hearts, spinach, tomato, garlic and red onions, plus a bit of pesto on top

The pairing: Gnarly Head Old Vine Zinfandel. Because many of the toppings are salty (feta, artichokes, pesto), a slightly sweeter wine is ideal. Bright fruit and berry flavors bring out the sweetness of the tomato sauce.

The pie: Rhode Island Red

Pizza dough is spread with olive oil and red sauce then baked ’til extra crispy. It’s topped with just a sprinkling of parmesan.

The pairing: Banfi Tuscany Classico Riserva. Go with a classic chianti that’s light enough not to overpower the beautiful simplicity of this pie.

The pie: Carnivore

Red-sauced pizza topped with pepperoni, sausage, ground beef, ham and bacon

The pairing: Louis Latour Pinot Noir. A hearty red is what you’ll need to stand up to all that meat. A cherry sweetness evens out the spiciness of the pepperoni.

The pie: Oak St.

White-sauced pie topped with mushrooms, onion, garlic and potato

The pairing: Giesen Sauvignon Blanc. Not surprisingly, white-sauced pizza goes best with white wines. A light, earthy sauvignon blanc pairs perfectly with those mushrooms and potatoes.

The pie: Pico Blvd.

Bacon, eggs, potatoes, chives and cheese topped with drizzles of sour cream and hot sauce

The pairing: Le Vigne di Alice Prosecco. The eggs make this essentially a brunch pizza, so it makes sense to go with a bubbly brunch standard. The crisp sparkling wine will cut right through the richness.

∙ Shelley Mann is the editor of Crave, Columbus’ new dining magazine. Keep up with her at ColumbusCrave.com.

Photo by Will Shilling