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Mar 23, 2018
Intelligent Content For The Food Fascinated
A Seat At the Bar
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A Seat at the Bar: Four experts tell us what to sip, stir and shake in February 2017
By Glenn Bardgett, Katie Herrera and Ted and Jamie Kilgore; Photo by Jonathan Gayman
Posted On: 02/01/2017   

Pizza is one of the most wine-friendly foods you can put on a table. I enjoy Cal-Ital blends like the lovely 2012 Elyse Winery Nero Misto (or “Mixed Black”) from Napa Valley with my pies. The complex blend of mostly zinfandel with petite sirah, barbera and carignane grapes packs dark fruit notes and a lot of character. This dark, spicy red is easy to wrap your arms around. $30. Starrs Wine & Spirits, 1135 S. Big Bend Blvd., Richmond Heights, 314.781.2345, starrs1.com - Glenn Bardgett, Member of the Missouri Wine and Grape Board and wine director at Annie Gunn’s

Pizza begs to be paired with something rich and bold that will stand up to the greasy goodness we all crave. A classic Bamboo Cocktail completes any slice with sweet vermouth to balance the pizza sauce, and sherry’s nutty richness to complement the cheese. Stir together 1½ ounces oloroso sherry, 1½ ounces sweet vermouth, 4 dashes orange bitters and ice, then strain into a chilled cocktail glass garnished with a lemon twist. - Ted and Jamie Kilgore, USBG, B.A.R. Ready, BarSmart and co-owners/bartenders at Planter’s House

Pizza and a clean, beautifully balanced lager go together like peanut butter and jelly. Look for light malt sweetness up front, notes of grain and yeast on the palate, and a refreshing, lightly bitter finish. If you’re ’za-ing with me, expect Busch or a North Coast Scrimshaw Pilsner. North Coast: $9. Randall’s, 1910 S. Jefferson Ave., St. Louis, 314.865.0199, shoprandalls.com - Katie Herrera, Co-founder of Femme Ferment and manager at The Side Project Cellar

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