Pizza, beer and wine.

Thud's pizza oven gets awfully hot.  I risked life and limb to get this photograph, as it was super, super toasty.  And that high heat is the reason that the pizzas are ready to eat after just 90 seconds of cooking.  Simply fabulous.  Copious amounts of Peroni aided Thud and his culinary-accomplice, Monkey, in the making of a dozen pizzas, mostly with all different toppings.  I polished off a bottle (well, not the entire bottle) of Amalaya, Blanco De Corte, 2016 Torrontés-Riesling (Calchaquí Valley, Argentina) with my pizza-dinner.  The wine paired well with most of the pizzas, but not the Thai Chicken one.  But that's OK, there were plenty of other pizzas that did pair with this Argentine-quaffing wine.  Yum.

Friday night wine.

My journey to England was fantastic.  Well, the connections and timing, that is.  The transatlantic portion of my trip was super bumpy.  I have never experienced such turbulence on a flight, it didn't bother me at all.  After decompressing for a couple of days, Thud treated me to a really nice wine on Friday night (paired with the best wood-fired oven pizzas).  He'd purchased it from my favourite shop, Marks & Spencer.
The Amalaya, Blanco De Corte, 2016 Torrontés-Riesling (Calchaquí Valley, Argentina) was delicious; crisp, fruity, aromatic and refreshing.  Ever so slightly off-dry, the blend worked well with the acidity of the tomato sauce and especially with the crispy pancetta pizza.  Yum and yum.
It's good to be home.