Not just limited to Italian cuisine, pizza has become an all-American phenomenon, and by “All American” we are including South and Latin America.
Variations on this savory treat have entered the Latin lexicon through several channels, including the Spanish and Italian traditions in Argentina and Uruguay as well as topped tortilla creations in Mexican restaurants. And let’s not forget about cocas - covered flatbread with South American flair.
It’s time to grab a glass of vino and celebrate the cheesy, gooey goodness of pizza in all its Latino glory.
While wines made with Verdejo are known to be crisp and refreshing (thanks to stainless-steel aging), Protos Barrel Fermented Verdejo 2013 from Rueda, Spain has the complexity to pair with this pizza. The smoky, slightly oxidized flavors of green apple and toast are perfect with unctuous jamón and mildly sweet notes of the almonds.
There are a lot of competing flavors in this coca, and Garbó Red 2013 from Spain’s DO Monsant has your bases covered. A blend of Merlot and Tempranillo, it is soft enough to work with the spicy and zesty profile of the cocas, while the wine’s toasty vanilla note is a perfect match for the cheese.
This flatbread practically begs for Tempranillo. The bright cranberry and cherry flavors of Emina Crianza 2012 from Ribera del Duero, Spain are a nice foil for the smoke and heat of poblano, while the wine’s toffee and spice notes hold up perfectly to paprika-laced chorizo.