Rosé d’Anjou: The Rosé for Red Wine Drinkers

by Anne Kjellgren @ Food Wine and Flavor | Feb 3, 2026 | Expand Your Palate, France, Loire, Rosé, Varietals

If you think all rosé is the same—pale, crisp, vaguely fruity—then you haven’t tasted Rosé d’Anjou.

This Loire Valley rosé breaks all the rules. It’s darker, richer, slightly sweet, and completely unapologetic about being different. While Provence rosé gets all the Instagram love, Rosé d’Anjou quietly does what great wine should do: it pairs beautifully with food, costs less than $18, and makes you wonder why you haven’t been drinking it all along.

What Makes Rosé d’Anjou Different

Most rosés you see—especially from Provence—are bone-dry, pale pink, and designed to be “easy drinking.” Rosé d’Anjou is something else entirely.

Color: Deeper pink to salmon, not pale
Sweetness: Off-dry to medium-sweet (not dessert-sweet, just balanced)
Body: More substantial than typical rosé
Flavor: Strawberry, raspberry, watermelon, with a hint of rose petal
Acidity: Bright enough to keep it refreshing despite the sweetness

This is a rosé for people who find Provence rosé too subtle or neutral. This is a rosé that red wine drinkers can appreciate.

The Grapes Behind the Magic

Rosé d’Anjou is primarily made from Grolleau (also called Groslot), often blended with Gamay, Cabernet Franc, or Pinot Noir. These are red wine grapes, which is why Rosé d’Anjou has more flavor and body than rosés made from Grenache or Cinsault.

The grapes are pressed gently after brief skin contact (just a few hours), giving the wine its distinctive color and flavor without the tannins of red wine.

Why the Slight Sweetness Matters

Here’s where Rosé d’Anjou becomes genuinely useful: that touch of sweetness makes it one of the best wines for spicy food.

When you eat something spicy—Thai curry, Szechuan stir-fry, Indian vindaloo—the capsaicin creates heat that gets amplified by alcohol and tannins. Dry wines with high alcohol make spicy food taste even spicier.

But wines with residual sugar? They cool down the heat. The slight sweetness balances the spice, and the bright acidity keeps your palate refreshed.

This is why Rosé d’Anjou is a secret weapon for:

Thai food (green curry, pad thai, tom yum soup)
Chinese food (kung pao, General Tso’s, Szechuan anything)
Indian food (tikka masala, vindaloo, samosas)
Korean food (kimchi, bulgogi, spicy noodles)
Mexican food (tacos, enchiladas, mole)

The Brunch Connection

Rosé d’Anjou is also phenomenal at brunch. The slight sweetness pairs beautifully with:

Quiche (especially with ham or bacon)
Eggs Benedict
French toast or pancakes
Fruit salads
Smoked salmon and cream cheese
Spinach and feta omelets

It’s substantial enough to stand up to savory dishes but refreshing enough to drink in the morning. Try that with a bold Cabernet.

How to Serve It

Temperature: 45-50°F (colder than red wine, slightly warmer than white)
Glassware: Regular wine glass (doesn’t need anything special)
When to drink it: Now—these wines are meant to be enjoyed young and fresh

What to Look For

Price range: $10-18 (seriously) Vintages: Drink the most recent vintage available (2023-2025) Labels to try: Look for “Rosé d’Anjou” on the label—this is an appellation-controlled wine, so if it says Rosé d’Anjou, it’s the real thing

Don’t confuse with: Rosé de Loire (a drier style) or Cabernet d’Anjou (similar but made primarily from Cabernet grapes)

The WAM Perspective

Rosé d’Anjou teaches an important lesson: you don’t have to follow trends to drink great wine. While everyone’s posting photos of pale Provence rosé, you can be drinking something more interesting, more versatile, and significantly cheaper.

The wine world loves to create hierarchies—dry is sophisticated, sweet is basic; pale is elegant, dark is low-class. But Rosé d’Anjou proves that what actually matters is whether the wine works with food and whether you enjoy drinking it.

If you’ve been avoiding rosé because it’s “too trendy” or you find most rosés boring, Rosé d’Anjou might change your mind. This is rosé with personality, rosé with purpose, rosé that does real work on the dinner table.

Try It This Week

On Thursday, we’re pairing Rosé d’Anjou with Ham and Cheese Quiche—a perfect example of how this wine’s slight sweetness and acidity make it brilliant with brunch dishes. But don’t wait until Thursday. Pick up a bottle this week and try it with your next takeout Thai order.

You’re going to wonder why you haven’t been drinking this all along.

← Old World vs. New World: The One Wine Concept That Makes Everything Else Make Sense

Old World vs. New World: The One Wine Concept That Makes Everything Else Make Sense

by Anne Kjellgren @ Food Wine and Flavor | Feb 2, 2026 | Expand Your Palate, Rosé, Sparkling, WAM, Wine, Wine Regions

There’s one simple concept that, once you understand it, makes every wine shop and restaurant wine list dramatically easier to navigate: Old World vs. New World.

You don’t need to memorize regions. You don’t need to study soil types. You just need to understand this fundamental difference in approach—and suddenly, wine makes sense.

The Simple Rule

Here’s the easiest way to remember the difference:

Old World = Had a monarchy in the last 250 years France, Italy, Spain, Germany, Austria, Portugal, Greece—basically all of Europe

New World = Was colonized in the last 300 years United States, Australia, New Zealand, South Africa, Chile, Argentina—everywhere else

That’s it. That’s the line.

If you want a deeper dive into climate, terroir, and winemaking techniques, check out my:

What Are Old World and New World Wines? The Basic Differences Explained

But Why Does This Matter?

Because Old World and New World wines approach winemaking completely differently, and understanding this difference helps you know what to expect before you even taste the wine.

Old World Philosophy: “Let the Land Speak”

Old World winemakers focus on terroir—the idea that great wine is a reflection of where it’s grown. The soil, the climate, the specific hillside, the traditions of the region—all of this matters more than the winemaker’s intervention.

What this means for you:

Wine labels show the place (Bordeaux, Chianti, Rioja)
Wines tend to be more subtle, earthy, complex
Higher acidity, lower alcohol (usually)
Traditional winemaking methods
Cooler climates = longer growing seasons = more nuanced flavors
Strict regulations about what grapes can be planted where

New World Philosophy: “Express the Fruit”

New World winemakers focus on the grape variety and winemaker expression. The goal is to create wines with clear, bold fruit flavors and consistent quality year after year.

What this means for you:

Wine labels show the grape (Cabernet Sauvignon, Chardonnay, Merlot)
Wines tend to be fruit-forward, bold, approachable
Lower acidity, higher alcohol (usually)
Modern winemaking techniques
Warmer climates = riper fruit = bigger flavors
Fewer regulations = more experimentation

The Label Test

Pick up any wine bottle and you’ll immediately know whether it’s Old World or New World:

Old World label: “Savennières” (you have to know this means Sauvignon Blanc from the Loire Valley)

New World label: “Pinot Noire, Willamette Valley, Oregon, USA” (tells you exactly what’s in the bottle)

🍷🆚🍷 Which Is Better?

Neither. They’re just different approaches to the same goal: making wine you want to drink.

Old World wines teach you about tradition, place, and complexity. New World wines teach you about the grape, consistency, and accessibility.

The real magic happens when you understand both styles and can choose based on what you’re in the mood for.

What Actually Matters

Once you understand Old World vs. New World, you can:

Navigate any wine shop: See “Burgundy” on a label? You know it’s Old World—subtle, complex, terroir-driven Pinot Noir or Chardonnay. See “Pinot Noir, Willamette Valley”? You know it’s New World—fruit-forward, approachable, Oregon.
Order wine with confidence: If you want something bold and fruity, look for New World. If you want something elegant and food-friendly, look for Old World.
Understand pricing: Old World wines often cost more because of centuries of reputation and strict production limits. New World wines often offer better value because regions are still building their reputations.
Communicate preferences: Instead of saying “I like Chardonnay,” you can say “I prefer Old World whites—crisp, mineral, unoaked.” Now your sommelier knows exactly what to recommend.

This Week’s Example

The Loire Valley (which we explored yesterday) is classic Old World: labels show places (Sancerre, Muscadet, Vouvray), wines are terroir-driven, and acidity is high. When you taste Rosé d’Anjou on Tuesday, you’re tasting an Old World approach to rosé—a wine style rooted in place and tradition, not just “pink wine.”

The Bottom Line

You don’t need to memorize every wine region on Earth. You just need to understand this one simple concept: Old World focuses on place, New World focuses on grape.

Once you know this, every wine label becomes easier to read, every wine shop becomes less intimidating, and every wine list becomes navigable.

That’s what actually matters.

← The Loire Valley: Amazing Wines for Absolutely Every Taste Rosé d'Anjou: The Rosé for Red Wine Drinkers →

The Loire Valley: Amazing Wines for Absolutely Every Taste

by Anne Kjellgren @ Food Wine and Flavor | Feb 1, 2026 | Expand Your Palate, France, Loire, Sauvignon Blanc

If Bordeaux is France’s most prestigious wine region and Burgundy is its most romantic, the Loire Valley is its most versatile. Stretching over 600 miles along France’s longest river, the Loire produces an astonishing range of wines—crisp whites, elegant reds, dry and sweet rosés, and world-class sparkling wines.

What makes the Loire special isn’t just its diversity—it’s that these wines are accessible, food-friendly, and surprisingly affordable. You don’t need to memorize appellations or spend hours studying soil types. You just need to know this: the Loire has something for everyone, and once you taste it, you’ll understand why wine lovers keep coming back.

Why the Loire Matters

Photo Credit: Wine Scholars Guild

The Loire Valley runs through the heart of France, and its wines reflect that journey. As you travel from west to east along the river, you move from Atlantic-influenced maritime climates to continental climates, from seafood-friendly whites to age-worthy reds, from bone-dry to lusciously sweet.

Here’s what actually matters: The Loire teaches you that great wine doesn’t have to be complicated or expensive. These are wines you can open tonight, pair with whatever you’re cooking, and genuinely enjoy—without needing a sommelier to translate.

The Four Sub-Regions (From West to East)

Photo Credit: Wine Scholars Guild

Pays Nantais (Near the Atlantic Coast) This is Muscadet country—crisp, mineral-driven white wines that pair brilliantly with oysters and seafood. Made from the Melon de Bourgogne grape, these wines have bright acidity and a refreshing salinity that comes from the ocean influence.

Price point: $12-20 Try it with: Raw oysters, grilled fish, light salads

Anjou-Saumur (The Middle Loire) Home to Chenin Blanc in both dry and sweet styles, plus elegant Cabernet Franc reds. This is where you’ll find Rosé d’Anjou—a slightly sweet rosé that’s perfect with spicy food. Saumur also produces excellent sparkling wines using the traditional Champagne method.

Price point: $15-35 Try it with: Cheese plates, roasted chicken, Thai food

Touraine (The Heart of the Loire) Known for Chinon and Bourgueil—graceful red wines made from Cabernet Franc with notes of red fruit, herbs, and graphite. Also produces excellent Sauvignon Blanc and Chenin Blanc whites.

Price point: $18-40 Try it with: Grilled meats, roasted vegetables, charcuterie

Upper Loire (The Eastern End) This is Sancerre and Pouilly-Fumé territory—world-class Sauvignon Blanc that defines what the grape can do. Crisp, mineral, with vibrant citrus and herb notes. These wines have a purity and precision that’s unmatched.

Price point: $25-60+ Try it with: Goat cheese, herb-crusted fish, spring vegetables

The Grapes You Need to Know

Sauvignon Blanc: Crisp, herbaceous, with citrus and mineral notes. Sancerre and Pouilly-Fumé are the benchmarks.

Chenin Blanc: The Loire’s workhorse white grape. Ranges from bone-dry to sweet, with flavors of honey, apple, quince, and almonds. Can age for decades.

Muscadet (Melon de Bourgogne): Crisp, lean, mineral-driven. The perfect seafood wine.

Cabernet Franc: The Loire’s main red grape. Lighter-bodied than Cabernet Sauvignon, with red fruit, herbs, and beautiful aromatic complexity.

Wine Styles That Surprise People

The Loire produces more than just dry whites:

Sparkling wines (Crémant de Loire): Made using the same method as Champagne, but with Chenin Blanc as the base
Sweet wines (Vouvray Moelleux, Coteaux du Layon): Chenin Blanc affected by noble rot, creating honey-sweet dessert wines
Rosé wines (Rosé d’Anjou, Rosé de Loire): From bone-dry to off-dry, perfect for spicy cuisine
Red wines (Chinon, Bourgueil, Saumur-Champigny): Elegant, herbaceous Cabernet Franc that’s criminally underrated

What Actually Matters

You don’t need to memorize every appellation. Here’s what matters:

The Loire is versatile. No matter what you’re eating or what season it is, there’s a Loire wine that works.
The wines are food-friendly. High acidity means these wines pair beautifully with everything from oysters to Thai curry to cheese plates.
You can afford to explore. Unlike Burgundy or Bordeaux, Loire wines offer exceptional quality at accessible prices.
They’re authentically French but not intimidating. These wines show you what terroir means without requiring a PhD.

How to Start Your Loire Journey

Under $20: Try a Muscadet with seafood or a basic Touraine Sauvignon Blanc

$20-30: Explore Chinon or Bourgueil (red) or a dry Vouvray (white)

$30-50: Invest in a Sancerre or Pouilly-Fumé—experience what great Sauvignon Blanc can be

$50+: Splurge on aged Savennières (dry Chenin Blanc) or a premium Sancerre from a great vintage

The Bottom Line

The Loire Valley is France’s secret weapon—a region that produces extraordinary wines at prices that make sense. You don’t need to overthink it. Start with what sounds good, pair it with food, and discover why this river valley has been captivating wine lovers for centuries.

This week, we’re exploring Rosé d’Anjou—a Loire wine that challenges everything you think you know about rosé. Stay tuned.

Next Steps: Check out Tuesday’s post on Rosé d’Anjou and Thursday’s pairing guide with Ham and Cheese Quiche. Trust me—you’re going to want to try both.

← Mushroom Thyme Flatbread with Right Bank Bordeaux: When Earthy Meets Elegant Old World vs. New World: The One Wine Concept That Makes Everything Else Make Sense →

Mushroom Thyme Flatbread with Right Bank Bordeaux: When Earthy Meets Elegant

by Anne Kjellgren @ Food Wine and Flavor | Jan 30, 2026 | Appetizers, Food, Main Dishes, Merlot, Recipes

Sometimes the most sophisticated pairings come from the simplest ingredients. This mushroom thyme flatbread isn’t trying to impress you with complexity—it’s showing you how earthy, herbal flavors create the perfect canvas for Merlot-based wines.

Why This Pairing Works

Right Bank Bordeaux wines are built on Merlot’s soft, plush foundation. Unlike their Cabernet Sauvignon-dominant Left Bank cousins, these wines are rounder, more velvety, with flavors that lean toward red fruits, earth, and subtle herbal notes. When you pair them with mushrooms and thyme, you’re creating a conversation between the wine and the food where both speak the same language.

The umami in the mushrooms amplifies the wine’s earthy undertones. The thyme echoes those herbal notes you find in aged Merlot. The cheese provides just enough richness to soften the wine’s tannins without overwhelming its elegance. It’s a pairing that whispers rather than shouts—and that’s exactly what makes it special.

What Actually Matters: Right Bank Bordeaux comes from appellations like Pomerol, Saint-Émilion, and Fronsac. You don’t need the expensive stuff—a Bordeaux Supérieur or Côtes de Castillon with Merlot as the primary grape will be beautiful here. Look for wines in the $18-35 range.

The Flatbread Recipe

This is the kind of recipe that looks impressive but comes together faster than you’d think.

Ingredients:

1 pound pizza dough (homemade or store-bought)
2 tablespoons olive oil, divided
3 cups mixed mushrooms (cremini, shiitake, oyster—whatever looks good), sliced
3 cloves garlic, minced
2 teaspoons fresh thyme leaves (plus more for finishing)
1½ cups shredded mozzarella or fontina cheese
½ cup grated Parmesan
Salt and freshly ground black pepper
Balsamic glaze for finishing (optional but lovely)

Instructions:

Preheat your oven to 475°F. Pizza stone in if you have one, baking sheet if you don’t.
Cook your mushrooms. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms and cook without stirring for 2-3 minutes to get some color. Then stir and cook another 3-4 minutes until they’ve released their liquid and started to brown. Add garlic and thyme, cook 1 minute more. Season with salt and pepper. Set aside to cool slightly.
Stretch your dough on a floured surface into a rustic rectangle or oval. Imperfection is beautiful here.
Brush with remaining olive oil, then layer your cheeses, leaving a border for the crust.
Distribute the mushroom mixture evenly over the cheese. Don’t overload it—you want every bite balanced.
Bake for 12-15 minutes until the crust is golden and the cheese is bubbling. The edges of the mushrooms might crisp up a bit—that’s perfect.
Finish with fresh thyme leaves and a drizzle of balsamic glaze if you’re using it. The sweet-tart note from the balsamic is gorgeous with Right Bank Bordeaux.
Rest for 2-3 minutes before slicing. I know, I know. But trust me.

Wine as an Ingredient: Understanding Merlot’s Magic

Here’s what I love about this pairing: it teaches you something fundamental about how wine works with food. Merlot is often misunderstood—people think it’s boring or too soft. But when you pair it thoughtfully, you see its real strength.

Merlot’s silky tannins and medium body mean it doesn’t need bold, aggressive flavors to shine. It loves earthy ingredients like mushrooms. It adores herbs like thyme and rosemary. It plays beautifully with moderate richness—not the heavy fat of pepperoni, but the creamy satisfaction of melted cheese.

Right Bank Bordeaux often includes Cabernet Franc in the blend, which brings peppery, herbal notes that connect perfectly with the thyme. Sometimes there’s a touch of Malbec adding color and structure. The result is a wine that feels both sophisticated and approachable—just like this flatbread.

Can’t find Right Bank Bordeaux? Look for these alternatives:

Washington State Merlot for structure and value
Napa or Sonoma Merlot for riper fruit and plushness
Merlot from Hawke’s Bay, New Zealand for elegant, herbaceous character
Any Merlot-dominant blend from regions known for the grape

The key is Merlot as the star. That’s What Actually Matters.

Making It Your Own

Once you understand why this pairing works—earthy ingredients with earthy wine, herbs with herbal notes—you can play:

Add caramelized shallots for sweetness and depth
Try truffle oil as a finishing drizzle for luxury
Mix in sautéed spinach with the mushrooms for color and nutrition
Use Gruyère instead of mozzarella for a nuttier flavor profile
Top with arugula after baking for peppery freshness

Each variation maintains that earthy, elegant character that loves Merlot-based wines.

Mushroom Flatbread with Thyme, Garlic & Fontina

Anne Kjellgren @ Food Wine and Flavor

Earthy mushrooms echo Merlot's savory side, while melted cheese and olive oil soften tannins without overwhelming the wine's fruit.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Course Appetizer, Main Course, Snack

Cuisine American

Servings

Equipment

Skillet
Baking Sheet
Pastry Brush

Ingredients

1 store-bought flatbread or naan Stonefire, Trader Joe’s, or similar
8 oz mushrooms cremini, mixed wild, or shiitake, sliced
1 small shallot or ½ small onion thinly sliced
1 garlic clove finely minced
1 –1½ cups shredded Fontina or low-moisture mozzarella
Olive oil
Fresh thyme or ½ tsp dried
Salt and freshly ground black pepper
Optional finish: shaved Parmesan truffle oil, or balsamic glaze

Instructions

Sauté the mushrooms

Heat a skillet over medium-high with olive oil. Add mushrooms and a pinch of salt. Cook until well browned and moisture evaporates (important for depth of flavor).
Add aromatics
Add shallot and cook 2–3 minutes until soft. Add garlic and thyme; cook 30 seconds. Season with pepper. Remove from heat.
Assemble
Place flatbread on a baking sheet. Brush lightly with olive oil. Scatter cheese evenly, then top with mushroom mixture.
Bake
Bake at 425°F / 220°C for 10–12 minutes, until cheese is melted and edges are crisp.
Finish
Optional light drizzle of truffle oil or balsamic glaze; add Parmesan if desired.

Notes

Easy Variations

Brie version: Swap half the cheese for Brie added in the last 3 minutes of baking
No-cook upgrade: Use pre-sautéed mushrooms from the deli or freezer section

Protein add-on: Prosciutto ribbons added after baking (go easy)

If Fontina is unavailable, good substitutes (same melt + flavor profile):

- Gruyère (slightly nuttier)
- Low-moisture mozzarella (milder, more neutral)
- Havarti (soft, buttery, easy to find)

Keyword Flatbread, Mushrooms, Pizza

Tried this recipe?Let us know how it was!

The Experience Matters

This is where wine education gets real. Make this flatbread. Pour yourself a glass of Right Bank Bordeaux or a good Merlot. Take a bite, take a sip, and notice what happens.

Does the mushroom flavor become more complex with the wine? Do you taste the earthy notes in the wine more clearly after eating? Does the thyme create a bridge between the food and the wine?

That’s not just pairing—that’s understanding. And understanding is what transforms wine from something intimidating into something you truly enjoy.

There’s no wrong way to explore this. Your palate is your guide.

Want to See This Pairing in Action?

Curious about how this mushroom flatbread compares to a pepperoni version when paired with different Bordeaux styles? I did exactly that experiment—making both flatbreads and tasting them with Left Bank and Right Bank wines to see which combinations worked best.

👉 Click here → Check out the Left Bank vs. Right Bank Flatbread Experiment to see the results, understand why earthy ingredients love Merlot, and learn what it reveals about how tannins and texture work with food.

Spoiler: The differences were more dramatic than I expected—and so delicious.

What’s your favorite way to use mushrooms in cooking? Tell me in the comments—I’d love to hear!

← Pepperoni Flatbread with Left Bank Bordeaux: A Match Made in Wine Heaven The Loire Valley: Amazing Wines for Absolutely Every Taste →

Pepperoni Flatbread with Left Bank Bordeaux: A Match Made in Wine Heaven

by Anne Kjellgren @ Food Wine and Flavor | Jan 30, 2026 | Appetizers, Cabernet Sauvignon, Food, Main Dishes, Recipes

Pepperoni Flatbread with Left Bank Bordeaux: A Match Made in Wine Heaven

There’s something magical about the moment when a simple recipe becomes extraordinary through the right wine pairing. This pepperoni flatbread isn’t just dinner—it’s your gateway to understanding why Cabernet Sauvignon-based wines love bold, savory flavors.

Why This Pairing Works

Left Bank Bordeaux wines are built on a foundation of Cabernet Sauvignon, a grape that thrives when paired with fat, protein, and umami-rich ingredients. When you bite into this flatbread—crispy crust, spicy pepperoni, melted cheese—and follow it with a sip of Left Bank Bordeaux, something beautiful happens.

The wine’s tannins cut through the richness of the cheese and the fat from the pepperoni. Those savory, slightly smoky notes in the wine echo the char on the flatbread. The acidity brightens everything, making each bite feel fresh rather than heavy. It’s not magic—it’s science. But it feels pretty magical.

What Actually Matters: You don’t need an expensive Left Bank Bordeaux for this to work. Look for wines from appellations like Haut-Médoc, Médoc, or even basic Bordeaux Rouge with Cabernet Sauvignon as the primary grape. A $20-30 bottle will make this pairing sing.

The Flatbread Recipe

This is weeknight-friendly cooking that delivers weekend-worthy results.

Ingredients:

1 pound pizza dough (store-bought works perfectly)
1 cup marinara or pizza sauce
2 cups shredded mozzarella cheese
4-6 ounces sliced pepperoni
1 tablespoon olive oil
Dried oregano and red pepper flakes for finishing
Fresh basil (optional, but lovely)

Instructions:

Preheat your oven to 475°F. If you have a pizza stone, put it in now. If not, a baking sheet works beautifully.
Stretch your dough on a lightly floured surface into a rough rectangle or oval shape. Don’t stress about perfection—rustic looks are part of the charm.
Brush the dough with olive oil, then spread your sauce, leaving about a half-inch border.
Layer your cheese and pepperoni. I like to overlap the pepperoni slices slightly so every bite has that savory punch.
Bake for 12-15 minutes until the crust is golden and the cheese is bubbling. The pepperoni should be starting to crisp at the edges.
Finish with oregano and red pepper flakes while it’s hot. Add fresh basil if you’re using it.
Let it rest for 2-3 minutes before slicing. I know it’s hard to wait, but this helps everything set.

Wine as an Ingredient: The Pairing Philosophy

Here’s where the “wine as an ingredient” approach really shines. When I’m developing recipes, I think about wine the same way I think about seasoning. What does this dish need? This flatbread—with its richness and spice—needs structure and acidity. It needs tannins that can stand up to bold flavors.

Left Bank Bordeaux delivers exactly that. The Cabernet Sauvignon provides firm tannins and black fruit notes. Often there’s Merlot in the blend, adding some plushness. You might find Cabernet Franc bringing herbal notes, or Petit Verdot adding color and structure. Together, they create a wine that doesn’t just accompany this flatbread—it completes it.

Can’t find Left Bank Bordeaux? No problem. Here’s what to look for instead:

California Cabernet Sauvignon from Napa or Paso Robles
Washington State Cabernet for excellent value
Cabernet from Coonawarra, Australia for that classic eucalyptus note
Any Bordeaux-style blend labeled as “Meritage” in the New World

The key is Cabernet Sauvignon as the dominant grape. That’s What Actually Matters.

Making It Your Own

This recipe is a canvas. Once you understand the pairing principle—bold wine needs bold flavors, tannins love fat and protein—you can experiment:

Add caramelized onions for sweetness that plays beautifully with the fruit in the wine
Try spicy Italian sausage instead of pepperoni for more heat
Finish with arugula after baking for a peppery contrast
Add roasted red peppers for smoky depth

Each variation works with Cabernet-based wines because the fundamental pairing structure stays the same.

Pepperoni pizza with a glass of Cabernet Sauvignon in the background

Pepperoni Flatbread with Tomato, Black Olive & Aged Cheese