Pizza Wine started the way most good things do — quite literally, over a bar.

I met Rob when he walked into my wine bar, notebook in hand, picking Italian wines for his restaurant list. It was more than satisfying to watch him find out that “the kids who opened a hipster wine bar across the street” had a deep, classical wine list, stored properly, served in glassware that respects the product and had no problem pouring him Burgundy with Kanye pumping in the background.

I opened Fortnight Wine Bar to make people feel welcome. It was casual, a little chaotic, but never condescending. We had a $6 white and a $6 red that you could order knowing that it would have a story and it wouldn’t be gross.

Rob had spent years cooking in fine-dining kitchens, where everything had to be just right. It’s where he learned precision, discipline, and how a great wine pairing can make a single bite of food unforgettable (it was a Jamet syrah and bite of lamb, specifically). But fine dining is also a world of rules. Opening Pizza Marvin was a reaction to all of that — a deliberate rebellion. He brought the same attention to detail but left the stuffiness, delivering hospitality through local sourcing, loud music, and a fun, irreverent space.

The tension between taking wine seriously and not taking yourself too seriously is what led us to Pizza Wine. We wanted a wine that could live in both worlds: something made with intention but built for real life.

Sparkling red was the answer. It’s playful, a little unexpected, and impossible to overthink. Italians have been drinking it with pizza for hundreds of years.

We couldn’t find one that tasted the way we wanted, so we made it ourselves.

Hope you love it,