Wine Pairing with Pizza

Pizza is one of the world’s most versatile and glorious culinary creations, but where do you start with so many toppings.

MARGHERITA
The simple and classic flavours of tangy tomato, creamy mozzarella and fragrant basil – light/medium-bodied wines. The zesty flavours of a Pinot Grigio, a Sangiovese Rose or perhaps a Pinot Noir are just enough to bring out the pizza’s flavours, without overpowering it.

PEPPERONI
To balance out the strong spice of pepperoni, opt for a red wine with rich, fruity flavours like a Sangiovese, Barbera, Nero d`Avola, or a Nebbiolo. The savoury qualities and moderate acidity will cut through the pepperoni’s fat and saltiness, providing the perfect match.

MEAT LOVERS
With these intense meaty flavours, you’re going to need a wine that’s up to the task and one never-fail variety is Cabernet Sauvignon. Its elevated tannins will match perfectly with the fattiness of the meat and the rich fruity flavours will provide an undeniable flavour combination. Also Shiraz, Malbec and Tempranillo will match.

BBQ CHICKEN
The smokiness and sweetness of the barbeque sauce will pair perfectly with the fruitiness of a Pinot Noir. Its light body and fine tannins will work beautifully with the chicken, without overpowering it. Dolcetto d`Alba, Merlot, Rose and Chardonnay work also.

SEAFOOD
For these pizzas, think about wines you would drink with a steaming pot of mussels, sautéed clams or a buttery prawn pasta – go for an aromatic white that has some body and complexity and is quite fruity – a Vognier, Riesling, Roero Arneis, French Rosé, or even an un-oaked, minerally Chardonnay would compliment a slice of this beautifully.

VEGETARIAN
If you like your vegetables where you can see them on a pizza, think about a wine that’s not going to compete with the mix of components going on in a Vegetarian pizza. An unoaked Chardonnay is a good place to start. With its gentle notes of citrus and herbs, it complements the similar flavours of the vegetables perfectly. Sauvignon Blanc, Fiano di Avellino, Rose and even Prosecco are a good combination.

MUSHROOM
The earthiness of a pizza con funghi is supported by a savory, complex wine like Chianti and Rosso di Montalcino. End of story!

CHEESY
A cheese-forward pizza, like quattro formaggi, is balanced by strong whites or bold reds like Primitivo, Aglianico del Vulture, Sagrantino Montefalco, or an oaky Sangiovese from Toscana.

BIANCA
Pairs well with white wines like Pinot Grigio, Langhe Arneis, Falanghina, and even Prosecco.

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