Mia’s Restaurant: Let’s Talk About Wine and Pizza Pairing!
My dearest gentle drinkers! Many people usually think “beer” to go with their pizza but today I’d like to discuss the dynamic pairing opportunities to be made with wine and pairing in general. I have visited the most perfect venue to explore both: imaginative pizza creations and one of the most extensive restaurant wine lists it has been my pleasure to encounter in our area. I am speaking, of course, of Mia’s Brick Oven Pizza and Specialties in Cold Springs on Highway 108.
Named for the granddaughter of the previous owners, Mia’s has been a Cold Springs fixture for many years for cabin owners and visitors to Pinecrest Lake and beyond. After closing its doors in 2023, it was purchased by Heide Cortopassi, a retired radiation therapist and local resident returning to her roost and fond memories. In the time since Heide purchased the restaurant she has made some amazing changes through an updated menu (prepared by two New York-trained chefs mind you!), a varied and interesting beer menu, and, most amazing to me and many others, a huge, quality wine list! New offerings and specials are listed on restaurant-wide chalkboards but I prefer perusing the paper one at my leisure!
Heide’s ethos and mission are to provide a good experience not just for her customers but her employees as well. This is how she makes an often-difficult business work! Her wine list is one of the secrets to this success. Heide loves wine and wants to be able to offer a good glass or bottle of wine to her customers–yes, you can buy wine here by the bottle with your take-out order! Whether you are tail-gating at Dodge Ridge, camping, playing or taking in a summer Movie under the Stars at Pinecrest Lake, she has you covered.
With such a long list, I shall try to focus on pairing some of my or Heide’s favorites with menu items that are frequently ordered…
Friday’s special Fish & Chips–try this with a glass of Pine Ridge Viognier-Chenin Blanc blend–my Concert in the Pines go to! Why? The Viognier half provides enough body to stand up to deep-fried batter without getting lost and the Chenin Blanc brings the acid to cut through any oily flavors or textures that naturally come from fish and chips while enhancing the white fish.
House-made Focaccia–try with a glass of one of Heide’s picks Pasqua Pinot Grigio as a perfect summertime bite. Why? The “greenness” of the herbs, fresh vegetables and olive oil are all enhanced by the pop of acid from this light wine.
Creamy Chicken Picatta-while I did not have a meal here on this visit, Heide and I shared some wonderful Il Montecello Grappolo Vermentino that I chose while we chatted. Had I ordered the Chicken Picatta, this is the wine I would have chosen with it. Why? This wine mirrors many of the ingredients: the higher acid and citrus flavors match those of a picatta sauce and its almost salty note plays really well with the capers. The wine’s texture can stand up to a rich, creamy sauce. (Avoid an obvious pairing of Sauvignon Blanc when you think of chicken–the famous "greenness" of a Sauvignon Blanc does not like cream sauces!).
Big Louie pizza–when in doubt pick a “same Tuscan family” red wine to match the red sauce and meat combo of this pizza by pairing the buy-the-bottle Chianti Classico Reserva. Why? The Sangiovese grape has both the high acidity to cut through the many fats of meaty pizzas, as well as its signature “dried herb” flavorswhich play nicely with red onions and sharp parmesan. If you have ever heard the saying about the best pairings are wine and food grown together, this is the perfect example.
Just to note my gentle drinkers–no high alcohol wine plays nicely with spicy meats, sauces or even chili flakes here or elsewhere. All you will taste is fire when the alcohol amplifies the heat! Stick with lower alcohol wines under 13.5% ABV, so just ask or check the bottle label.
Mia’s Margherita–Our local Barbera grapes provide a great bridge between traditional Italian flavors and our local terroir. The pairing I offer here is the buy-the-bottleAndis Wines Barbera. Why? Barbera has a high natural acidity to match with tomato sauce, not to mention its flavor profile of bright fresh red cherry and cranberry work actively with the tomato sauce to enhance the ingredient’s vibrant flavors and freshness–magnifico!
Wild Mushroom pizza–this would be my choice and I’d pair it with a Pinot Noir like the coastal The Prisoner Pinot Noir or Heide’s choice, the Meiomi California Pinot Noir. Why? First, the earthy, forest-ey, dried leaves flavors and aromas of the wines naturally mirror those of wild mushrooms and enhance them. Pinot Noir's earthy, savory notes enhance the smoke of Gouda and the musky truffle oil. Don’t be surprised if your Pinot Noir becomes quite “fruity” with this pairing.
Unlike the “art” of tasting, pairing is more about “science”. There are a lot of considerations to take into account when pairing wine and food, certainly it can be more creative than the outdated adage of “white with chicken, red with beef”! While tasting is a personal experience, pairing is the matching of outside influences through flavors, body, or even chemical reactions. In many cases only trial and error will suggest great pairings but there is a lot of good information out there for you. Please, my gentle drinkers, do not be afraid to try a new style of wine, even one you may think you will not like: the whole point of pairing is to have the wine enhance the food, and the food enhance the wine for your enjoyment. Simply have fun with it my friends!
I hope you have enjoyed the fun that I had pairing from Mia’s wine list and menu. You already know the pizza here is excellent–now see for yourself if some of the suggested pairings make it even better!
If you have discovered a great pairing let all of us know in the comments section with ingredient details please!
Ciao mia bellas! Signora Whistledrunk
