Sonoma County. 33% Cab. Sauv., 2% Merlot, 19% Syrah, 12% Cab. Franc, 7% Malbec, 5% Petit Verdot 2% Dolcett. Alchohol: 14.2%
Click here for Tasting Notes 2007 Red Rex
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The Food: Mix n’ Match Pizza-
A segmented pizza featuring four sets of toppings designed to bring out the different flavors in the wine. Classic Pepperoni, Rustic mushroom, Parmesan and Kale, Spicy Pepper Medley with bell peppers, and a roasted pepper tapenade, and Pizza Margherita with sundried & fresh heirloom tomatoes. You will find the recipe for the homemade dough below (although store bought dough will also do). We like lots of layers in our pizza so we started with a layer of pesto under the sauce, and loaded on the toppings under the cheese (ingredients like kale and sundried tomatoes also won’t get crispy if they’re under the cheese).
The wine is full, rich, and perfectly smooth, with floral flavors up front and a long finish. Winemaker Robert Rex’s philosophy behind the blend is that “taste has no rules” and “do what tastes best.” Red Rex pairs well with almost any kind of food; but in the spirit of a winemaker crafting the perfect blend, we decided to have fun mixing and matching different pizza toppings and seeing how they brought out the different flavors. The Earthy Pizza (kale, mushroom, Parmesan, onion) mellowed out the wine beautifully and brought out the rich hints of Syrah. The Pepper Medley Pizza added a zesty kick and brought out some spicy notes. The Classic Pepperoni Pizza was a little more simple, letting you enjoy the round flavors and perfect balance of the wine. The basil and juicy tomatoes in the Pizza Margherita paired nicely with the wine’s floral notes. We loved creating our own blend of pizza flavors to pair with this delicious wine, and we highly recommend Red Rex as one of our all time favorite blends!
Cheers From the Special Wines Direct Test Kitchen~ Your Daily Sommeliers
Pizza Dough Recipe:
Ingredients: 2 1/5 cups all purpose flour, 2 tsp. active dry yeast, 1 cup hot water, 1 tsp. white sugar, 2 tsp. salt, 1 garlic bulb, your choice of fresh herbs, several splashes of olive oil
- Combine the water, yeast, and sugar in a small bowl- let stand for 10 min in a warm place (on top of a warm oven works well). After ten min the yeast should be activated with a layer of small bubbles on top.
- Put the flour, salt, herbs, garlic in a Kitchen Aid or Large Cuisinart mixer with the bread hook attachment. Add the yeast water mixture and mix on medium speed. As the dough forms add several splashes of oil to achieve the right consistency. Mix for about 10 min. Dough should not be sticky, or flaky, but should form a smooth ball.
- Cover bowl with towel and put in a warm oven to rise for 1-2 hrs till doubled in size.
- Roll out dough on a floured surface, put on a pizza pan and mix ‘n match your toppings of choice!