It doesn't take much of an excuse to fire up the BBQ, but when my wife said, "let's make pizza on the grill" I had reservations. We had tried it one time before, but it failed miserably. The dough was too thin and it melted between the grates on the grill leaving a pile of goo on the grill. WINE PAIRING The spicy Italian sausages and grilled red peppers call for something a bit sweeter and jammy to beat the heat (I sprinkled some red pepper flakes on top for extra picante). The Portalupi Zinfandel is a natural for days when the BBQ is fired up.
Not only because BBQ and Zin go together like peas and carrots, but because some of the toppings pick up smoke from the grill and when combined, they're all pretty hearty on the pizza. You'll want a robust wine to join the party.