And yet another challenge to the mead/food gurus

[Dan McFeeley]

My daughter Rachel is home from school now, wife is away at work, so of course we played.

We had some small cheap pizzas, the kind you microwave, so just for fun I put them on the grill and smoked them with mesquite chips. Great! Mesquite smoked pizzas! I don't know if Oskaar is rolling his eyes with horror, or rolling in laughter.

So, what kind of mead would pair with these pizzas? One was a sausage pizza, the other a "four cheese pizza."

 

[wayneb]

Well, I'm no guru, but methinks any dry, oaked traditional would work, as the tannins contributed by the oaking would help the mead to hold its own against the herb/spice load and tomato acidity in the pizzas. Much like a traditional chianti works best with pasta red sauces. I suppose any dry red mel (black grape pyment or elderberry mel) would also work for a similar reason. I wouldn't do sweet or semi-sweet, as that would clash with the tomato "bite." That's what I'd try, anyway.

 

[MtnBrewer]

Zinfandel....LOL

I wouldn't know where to begin with a mead. Maybe some kind of berry melomel (red/black raspberry, currant, etc.).

 

[Oskaar]

A big fat dry Zinfandel or Petit Sirah pyment, a dry brooding black currant or dry oaked black cherry melomel, or a smoked amber braggot would be the first things that spring to mind. Maybe a dry rosemary meth.

Hope that helps,

Oskaar

 

[wayneb]

Yup - as a simple rule of thumb, the drier and darker red, the better!