Wine Pairing of the Week: Pizza and Pinot Noir

Featuring La Crema Sonoma Coast Pinot Noir.

Fun fact: I once dressed up as a pizza for Halloween and Im not embarrassed admitting that because pizza is one of my favorite foods that pairs amazingly well with wine. This week’s pairing is a mushroom pizza paired with pinot noir, which are all about earth and spice. A little oregano makes the match even better.

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Wine: La Crema Sonoma Coast 2015 Pinot Noir

This pinot noir has a light body and medium acidity, with aromas of red cherry and light oak. On the palate are spices, cherry, and hints of cinnamon toast.

La Crema Winery has been making wine for over 30 years and specialize in Pinot Noir and Chardonnay. They produce wine in a number of regions from Willamette Valley in Oregon all the way down to Monterey in California.


Instead of going with traditional pizza crust, I switched it up with these gluten free Mama Mary’s personal pizza crusts and topped them with mushrooms.

Ingredients and Recipe:
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 1/2 medium red onion, sliced
  • 2 cloves garlic, minced
  • 4 pack of Mary’s Gluten Free Pizza Crusts
  • 1 cup marinara sauce
  • 4 ounces shredded, part-skim mozzarella cheese
  • 1/4 cup freshly grated Parmesan
  • 1 teaspoon oregano
 Preheat the oven to 450 degrees F. Heat the oil in a skillet over a medium heat. Add the mushrooms and onions and cook until tender and most of the liquid evaporates, about 5 minutes. Stir in the garlic and remove from the heat.

Place the pizza crust on a baking sheet. Spread the sauce over the crust leaving a 1-inch border. Top with the mushroom mixture. Sprinkle with the mozzarella and Parmesan cheeses. Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes.

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