• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
  • Contact Us
  • Subscribe to the Print Magazine
  • Advertise

Tasting Room Magazine

The magazine for people who love wine tasting

  • Home
  • About
  • Magazine Subscription
  • Articles
    • Tour
    • Taste
    • Travel
  • Wine Reviews
  • In the News
  • Special Sections
    • 2025 Women of Washington Wine
    • 2025 Guide to Event & Wedding Venues
    • Top Wine Clubs of 2024-2025
    • 2024 Top Winery Dogs We Love
  • Event Calendar

Pizza In Wine Country

September 17, 2019

Pizza and wine are the Holy Grail of epicurean pairings and these 14 wineries & wine bars specialize in thought-provoking recipes that will leave you craving more

Written by John Vitale

PIZZA is addictive, drool-worthy, and praised as America’s No. 1 comfort food. It also happens to be the most-Instagrammed food. There are even scientific studies conducted to learn why pizza reigns supreme in the food chain, though it shouldn’t take an MIT graduate to figure out we just simply crave those umami flavors of savory, cheesy goodness that trigger the clang of far-away bells buried deep in our cranial pleasure sensors. Let’s be honest, pizza and flatbreads are part of our DNA, beloved by fast-food addicts and gourmands alike. Bonus: a fulfilling meal that doesn’t break the bank.

We are obsessed with the life-altering combination of hand-rolled dough baked in a wood-fire brick oven until the edges are golden brown—or slightly charred—with either a scarcity of sauce and cheese, or piled mile high with toppings. And a matchup with the right wine can take the pizza experience to a new level.

Our search for the Holy Grail of pizza and wine pairings led us to 14 wineries and wine bars around the state whose kitchen chefs regularly serve up a dizzying selection of pizza and flatbreads. Using proprietary dough recipes, we found their signature pizzas were as imaginative as they were tasty—topped with a winning array of fresh ingredients guaranteed to satisfy any critic. So this summer (or any season for that matter), quell your hunger for authentic style pizzas or flatbreads paired with great wine at any of these establishments.

“The Gardener” flatbread at Columbia Winery
Columbia Winery, Woodinville

What you can expect: A rotation of seasonal flatbreads are served year round from the tasting room; the menu changes quarterly, but customer favorites can make repeat appearances

Popular flatbread: The Gardener

What makes it special: “The combination of tomato sauce, mushrooms, red onion, yellow peppers, sundried tomatoes, kalamata olives, summer squash and fontina topped with a balsamic reduction drizzle.”

Pair with: Columbia Winery Horse Heaven Hills Cabernet Franc because it has an herbaceous quality which ties in wonderfully with the vegetable medley of The Gardener

Signature pizza at Cranberry Road Winery
Cranberry Road Winery, Westport

What you can expect: Pizzas and flatbreads on the Lunch & Dinner menu are served year round at the winery’s farm-to-fork restaurant

Signature pizza: Cranberry Road

What makes it special: “Our artisan hand-tossed pizza is made with mozzarella cheese, roasted herb chicken, craisins, red onion, green bell pepper and Bulgarian feta drizzled with balsamic glaze. The mild Bulgarian feta ties everything perfectly together.

Pair with: Cranberry Road Chardonnay because the pear and apple notes of the dry Chardonnay compliment the sweet of the balsamic glaze and the savory of the chicken

Chef Russell Lowell at Russell’s Garden Cafe & Wine Bar
Russell’s Garden Cafe 
& Wine Bar, Woodinville

What you can expect: Farm-fresh fare, including brick-oven pizza year round, from the kitchen of renowned Northwest chef Russell Lowell at this wine bar inside Molbak’s Garden & Home store

Seasonal favorite pizza: Smoked Salmon & Mozzarella

What makes it special: “House-smoked salmon with mozzarella baked in house made pizza skins makes for a winning combination.”

Pair with: Pinot Grigio or even a Pinot Noir, which bring out the sweet smoky flavor of the salmon

Margherita flatbread pizza at Tsillan Cellars
Sorrento’s Ristorante at 
Tsillan Cellars, Chelan

What you can expect: Flatbread pizzas are on the menu year round at this Italian-themed restaurant at the winery

Popular flatbread: Margherita Flatbread Pizza

What makes it special: “There are no secrets to this simple iconic recipe. Heirloom tomatoes, fresh basil and buffalo mozzarella graced with a patina of Italian garlic oil upon a classic thin crust pizza brought to perfection in the oven.”

Pair with: Tsillan Cellars Bocciolo di Rosa because the Barbera-based Rosé is off dry with pretty notes of strawberry, melon, cranberry and rhubarb

Salmon and asparagus pizza at J. Bell Cellars
J. Bell Cellars, Zillah

What you can expect: A core of five pizzas are served from the outdoor kitchen February to November

Signature pizza: Salmon

What makes it special: “We use fresh smoked salmon on our savory house made Alfredo sauce, goat cheese, finished with a hickory balsamic. This goes on our freshly made dough. The dough and sauces are all made from scratch in-house.”

Pair with: J. Bell Syrah because the spice notes and smokiness are complimented by the hickory balsamic

Salami and cheese pizza at Dineen Vineyards
Dineen Vineyards, Zillah

What you can expect: Pizzas served at the winery every Saturday during the grape growing season (mid-April through October)

Signature pizza: Salami

What makes it special: “Made with local ingredients from local farms, we start with naturally leavened and slowly fermented whole grain local flour. Cheeses include fontina, asiago pressa, fior di latte, caciotta and scamorza, topped with salami from Glondo’s Sausage Company and Momotaro tomatoes from Grandpa’s farm.”

Pair with: Kamiakin red wine, a Right Bank Bordeaux blend (Merlot prominent) that is higher in acid and very fruit-forward, which highlights the savory elements in the pizza

Fennel sausage pizza at J. Bookwalter
Fiction @ J. Bookwalter, Richland

What you can expect: Pizzas are on the menu year round at J. Bookwalter Winery’s onsite restaurant

Popular pizza: Fennel Sausage

What makes it special: “It is the pizza most symbolic to our establishment’s motto of Inspired, Stylish, Local. House made fennel sausage, house made dough, local mushrooms, and house made marinara using local garden vegetables, herbs and our own Cabernet. Additionally, the cheese is a provolone and mozzarella blend, with pepperoncini and fresh grated mozzarella to top.”

Pair with: J. Bookwalter Protagonist because its bright floral aromatics complement the sweet herbaceous flavor of the fennel, yet the strong tannins cut the rich, savory flavor of the mushroom and hearty sauce

Pesto antipasto pizza at Moulton Falls Winery
Moulton Falls Winery, Yacolt

What you can expect: Wood-fired pizza offered at the winery year round rain or shine

Popular pizza: Pesto Anti Pasto

What makes it special: “The red sauce topped with mozzarella cheese, pepperoni, salami, kalamata and spanish olives, artichoke hearts, pepperoncini, red onion and feta cheese.”

Pair with: Millea Reserve because the salty, creamy and tangy mix of flavors on the pizza play well with this red blend of Caberent Franc, Cabernet and Petit Verdot

Outdoor pizza at Novelty Hill-Januik
Novelty Hill-Januik, Woodinville

What you can expect: A seasonal pizza menu featuring ingredients from local farms is offered Friday through Sunday all year

Signature pizza: The Greek God

What makes it special: “Winery executive chef Liam Spence uses his very own combination of gyro meats (a mix of lamb, beef and Mediterranean spices) and finishes it with tzatziki, feta, tomato and kalamata olives.”
Pair with: Novelty Hill or Januik Cabernet Sauvignon because this varietal nicely accentuates the spices

Savory and sweet pizza at Wine O’Clock
Wine O’Clock Wine Bar 
& Bistro/The Bunnell 
Family Cellar, Prosser

What you can expect: Wood-fire flatbread style pizzas are served year round at this family-run wine bar and bistro

Signature pizza: Savory and Sweet (see recipe on page 66)

What makes it special: “The Savory and Sweet is also known as the pear and bacon pizza, topped with Anjou or Bosc pears, bacon, aged white cheddar cheese, and chives from the garden (out of season we use scallions). The pizza also has extra virgin olive oil, kosher salt, and a special spice blend that we make ourselves using green peppercorns, pink peppercorns, and coriander seeds.”

Pair with: The Bunnell Family Cellar Hélène, a dry white Rhone-style blend of Viognier and Roussanne, because the saline and savory flavors of the bacon and aged cheddar combine to accentuate the fruit and floral notes in 
the wine

Pizza action at Roland Wines
Roland Wines, Longview

What you can expect: Wood-fired pizzas are offered year round during regular tasting room hours and for special events

Popular pizza: Amos Lee

What makes it special: “So named by our staff for our winemaker’s favorite artist. The pizza started out as a special pizza offered once in a while. When people asked us to put it on the daily menu we needed a name, so they mockingly said Amos Lee because they were tired of hearing him come up on the playlist too much. The signature of the Amos Lee is arugula on top. It is made with olive oil/garlic sauce, manchego cheese, smoked hot coppa, basil and arugula.”

Pair with: Roland Sangiovese because the sweet balsamic and cherry flavors in the wine pair well with the spiciness of the arugula

The Tuscany pizza at Fat Olives Restaurant
Fat Olives Restaurant/
Schooler Nolan Winery, Richland

What you can expect: The menu offers a huge selection of hand-tossed pizzas and is open for lunch and dinner daily, acting as the tasting room for Schooler Nolan Winery

Popular pizza: Tuscany

What makes it special: “The combination of pesto, mozzarella, prosciutto, artichoke heart, sun dried tomatoes, roasted garlic and kalamata olives.”

Pair with: Schooler Nolan Horse Heaven Hills Red Wine (Petit Verdot and Merlot blend) because the crispy, salty prosciutto flavors of the pizza balance with beautiful fruit in the wine

The Rooster pizza at Siren Song
Siren Song Vineyard Estate 
& Winery, Chelan

What you can expect: Pizza served year round at the tasting room overlooking Lake Chelan

Signature pizza: The Rooster

What makes it special: “Smoked bacon, mozzarella and caramelized onions, with a freshly cracked egg cooked in the middle; finished with fresh tomatoes, basil chiffonade, parmesan cheese and seasonings.”
Pair with: Siren Song Émile Pinot Noir because this wine has lively fruit and the spice is just right

Steak and blue cheese flatbread at Taverna Tagaris
Taverna Tagaris, Richland

What you can expect: Flatbreads are popular year round on the winery’s restaurant menu with locally sourced ingredients

Popular flatbread: Tenderloin Steak and Blue Cheese

What makes it special: “Extra virgin olive oil, fresh garlic, caramelized Washington onions, roasted tomatoes, Double R Ranch tenderloin steak, crumbled blue cheese, balsamic reduction, horseradish crème fraiche. All of these flavors combine to create a pleasant combination of sweet, salty, and the perfect kick of heat that will have you craving more.”

Pair with: Tagaris Boar Doe because the soft, smooth Bordeaux varietal red wine helps carry the horseradish crème fraiche across the tastebuds

Primary Sidebar

CURRENT ISSUE

OUR WEB PARTNERS

TsillanCellars” width=

Maryhill

“Wine

WINE REVIEWS

Reviews: Spring 2025

Sparkling Wines Are Bubbling Up in Washington

Taste Wines From Different Hemispheres at Dichotomy Vineyards

More Wine Reviews →

UPCOMING EVENTS

View Event Calendar by Month →
View Event Calendar by List →
View Event Calendar by Photo →

Footer

About the Magazine

Tasting Room® magazine is the ultimate authority on the Washington wine scene and your personal tour guide to wineries, vineyards, destinations and travel tips, and artisan foods, chefs and artists. In short, Tasting Room is a metaphor for life’s simple pleasures that pair remarkably well with wine—touring, food, travel, culture, recreation and people.

HOME
SUBSCRIBE
NEWSSTANDS
ADVERTISE
EVENTS
CONTACT

Search Tasting Room Magazine

Copyright © 2025 Washington Tasting Room Magazine