Select Page

Someone asked me recently, “So how do you know what food goes with what wine?” 

Well, I think wine is very subjective, there are no hard and fast rules on matching food and wine. It is ultimately a matter of personal taste. Just be adventurous and trust your own palate. But while there’s no exact science to the art of food and wine pairing, there are some basic rules what wine lovers and connoisseurs think are the best matching to make the wine and food most enjoyable. 

rose-1 rose-2

The second wine I’ve tasted is the Jacob’s Creek Le Petit Rose, a refreshing summer easy drinking rose. Not overly sweet, it is dry and crisp, very delicate with vibrant varietal flavours and a lovely soft yet restrained finish. For me, it is one of those delicious drinks I can see myself drinking in the late afternoon while mingling with my friends on the balcony and enjoying the sunset. I won’t even bother to cook, that’s why this recipe is no cooking needed – the lazy man pizza

rose-3

That’s right, this pizza you don’t even have to make your own pizza dough (but be my guest if you want to make your own), but using a Turkish pita bread. I have made two different type of pizzas to go with the Rose, one is pear, grapes, walnuts and Gorgonzola cheese pizza, and the other one is mozzarella, prosciutto and rockets pizza. The saltiness from the gorgonzola and the prosciutto really opens up all the flavours within the rose. 

rose-5 rose-6 rose-7

Of course, you can be adventurous and create your own version of pizza. Try something with seafood like prawns or calamari, alternatively pork like chorizo or salami will taste real good with the wine.

Pizza, wines, friends, what more could you ask for?

rose-4

Pear, grapes, walnuts, gorgonzola pizza

1 Turkish pita bread
1 Pear, thinly sliced
A handful of red grapes, halved 
A handful of walnuts, crushed
50g Gorgonzola cheese
150g shredded mozzarella cheese

1.  Preheat oven to 250C fan-forced. Slice the bread in half lengthwise. Place the bread on baking tray, cut sides up.

2. Spread half of the mozzarella cheese on the bread, then cover it with pear slices, overlapping a little between each slice. Add grapes and gorgonzola, then sprinkle walnuts all over. Finally cover the top with the remaining mozzarella cheese. 

3. Cook the pizza in oven for 20 minutes until all the cheese are melted. Then switch the oven to grill, and bake for another 10 minutes or until the cheese is golden brown. 

4. Remove the pizza from oven, cut into individual portions and serve immediately with Jacob’s Creek Le Petit Rose. 


 

Mozzarella, prosciutto, rockets pizza 

1 Turkish pita bread
200g prosciutto
2 mozzarella balls, cut into thick slices
a handful of rocket leaves 
extra virgin olive oil, for drizzle
sea salt flakes and ground black pepper 

1. Preheat oven to 250C fan-forced. Slice the bread in half lengthwise. Place the bread on baking tray, cut sides up.

2;. Drizzle olive oil all over the bread. Place mozzarella slices evenly on top of the bread then fill the gaps with prosciutto. Season with salt and pepper.

3. Cook pizza in oven for 20 minutes until all the cheese are melted. Then switch the oven to grill, and bake for another 10 minutes or until the cheese is golden brown. 

4. Remove pizza from oven, add rocket leaves on top then drizzle with olive oil. Cut into individual portions and serve immediately with Jacob’s Creek Le Petit Rose. 

 

 

[This post is a collaboration between A Table For Two and Jacob’s Creek]