Are you familiar with the classic showdown “Who Wore It Better?” This is where celebrities go head-to-head, sporting the same outfit to see who styled it best. But I thought, why should fashion have all the fun? (especially since I’m not all into fashion) I decided to take that concept into the wine world by pairing three different wines with the same dish—balsamic arugula pizza—to see which one “wore it better.” Each wine brought something unique to the table, from bright acidity to bold fruit, highlighting different aspects of the pizza’s tangy balsamic glaze, peppery arugula, fig butter and rich cheese. So, which pairing reigned supreme? That’s the beauty of wine—it all depends on your taste!
Tablas Creek Vacarèse
Tablas Creek’s Vacarèse can only be described as a rare gem in the world of Rhône varietals, and I had the pleasure of trying it as a sample for a past Winephabet Street episode. If you’re not familiar with Vacarèse, don’t worry—you’re not alone! This lesser-known grape is primarily found in the Southern Rhône and is prized for its vibrant acidity, floral aromatics, and deep color.
Tablas Creek, located in Paso Robles, is a trailblazer when it comes to Rhône varieties, thanks to their strong connection to Château de Beaucastel in Châteauneuf-du-Pape. They’ve played a huge role in introducing and propagating unique Rhône grapes in California, and Vacarèse is no exception. The bitterness of the arugula is equally balanced by the sweetness of the balsamic glaze and paired well with the acidity of the wine. The fig butter, which is deeply concentrated with earthy undertones compliment dried fruits in the wine. As one of only a handful of wineries in the U.S. working with this grape, Tablas Creek’s version is fresh and lively, with notes of dark berries, violets, and a hint of spice—making it an intriguing contender for my Who Wore It Better balsamic arugula pizza pairing.
La Piu Belle Red
Alex and Carrie VIK began their wine adventure in 2004. After searching for over two year, they found and fell in love with what they felt was the ultimate terroir in South America: Millahue, a remote corner of Chile’s Cachapoal Valley. The land named “Lugar de Oro” or “Golden Place” by the native Mapuche people became the home of VIK’s vineyards.
Thanks to the twelve unique valleys, a wind tunnel, coastal breezes from the Pacific Ocean and the Andes influence on temperature, the grapes are grown in various microclimates adding to the complexity of the grapes which are then masterfully crafted into wine by Chief Winemaker Cristian Vallejo. I had the pleasure of getting geeky over Cabernet Franc with Cristian in podcast.
La Piu Belle is more than just a strikingly beautiful bottle of wine—it is a celebration of a goddess; the goddess of nature, love, fertility and beauty. She represents the mystery of the terroir and pays homage to Mother Nature who shines her love onto the vineyard.
La Piu Belle, with its blend of 51% Cabernet Sauvignon, 41% Carménère and 8% Syrah. along with its slight residual sugar (2.58 g/L), made a surprisingly delicious and dynamic pairing with the arugula and balsamic glaze pizza. The peppery intensity of arugula contrasted wonderfully with La Piu Belle’s fresh fruit and floral tones, softening the sharpness of the greens while allowing the wine’s more delicate, aromatic layers to come forth. Additionally the blend’s ripe blackberries, cassis notes elevate the fig’s jamminess. Finally, the tiny bit of sweetness in the wine echoes the sweet-tart notes of the balsamic without being overbearing. This wine and pizza is a definite contender for Who Wore it Better; Wine Pairing Edition.
Cayuse “En Cerise” Syrah
We have been on the mailing list for Cayuse since around 2002 after stumbling upon them on a visit to Walla Walla and immediately enjoyed the wine. We just recently cancelled our allotment as we feel our palates have changed – as it does for everyone. Christophe’s wine have received critical acclaim for over two decades.
After studying viticulture in Champagne and Burgundy, Christophe interned in Walla Walla in 1993. Afterwards, he continued his studies traveling the globe. When he returned for a “visit” he came across a field that was scattered with large stones and his dream of starting his own winery became a reality. This terroir reminded him of Châteauneuf-du-Pape. He named his winery Cayuse Vineyards, inspired by the Native American tribe and the French word cailloux, meaning “stones.” Today, Cayuse vineyards includes more than 47 acres and a few thousand “perfectly placed stones.”
Syrah’s signature characteristic is its black pepper notes, so it complimented the pepperiness in the arugula. The slight sweetness in the balsamic glaze could potentially overpower the umami of the wine however, the acidity and minerality holds their own, keeping the sweetness from dominating. The fruit which is grown on those softball sized stones, gain a specific complexity that can easily be recognized as Cayuse “funk,” adds a dimension to the pizza, especially the fig butter that is extremely different than the pizza’s freshness on its own. It is a clash of two worlds; but not a bad collision.
And the Winner Is….
So, who do you think Wore It Better? Was it the artful elegance of La Piu Belle, that softened the arugula while adding a slight touch of fruit and floral charm? Does the boldness of Cayuse Syrah, bumping up the characteristics of the dish a notch or two by adding depth take the prize? Or should the under-the-radar allure of Vacarese’s wonderful balancing act win the red carpet walk? Just like in fashion, it all comes down to personal style. Each wine brought its own flair to the table—same dish, three totally different vibes. Now it’s your turn to cast a vote: grab a bottle, fire up the oven, and taste your way through the lineup. Let your palate decide who wore it best—tag us and share your winner! (If you’d like the recipe click here.)
~Slàinte!
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