Wine Pairing Beef Pizza

A meat-heavy pizza needs a robust, full-bodied red like Malbec or Cabernet Sauvignon to stand up to the richness of the meats, providing good balance and complementing the savory elements.

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Wine Pairing Pizza Margherita

Inspired by the colors of the flag, Pizza Margherita is named after the Queen of Italy, Margherita of Savoy (1851-1926). It is typical Italian pizza, made with San Marzano tomatoes, Mozzarella cheese, basil, salt, and olive oil.

Pizza Margherita is a red wine match. The ultimate pairing is a wine made from the Sangiovese grape, with its big ripe, cherry fruit flavors, firm tannins, and high acidity. The acidity in the tomato sauce pairs beautifully with the bright and tangy notes of Sangiovese wines. These wines also have enough structure to balance the creamy mozzarella.

You find Sangiovese grapes in in Chianti, Vino Nobile di Montepulciano, and Rosso di Montalcino.

Sparkling wines are also good pairings. Go for a traditional method (Metodo Classico) wine which uses the same winemaking processes as Champagne. The brioche quality, which comes from lees contact in the wine, and the crunchy bread crust of the pizzas has the same tasting notes. A dry sparkling wine, high in acidity, helps cut through the fattiness of the cheese. Look for Franciacorta DOC or Trentodoc DOC made with Chardonnay, Pinot Nero, and Pinot Bianco.

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Wine Pairing Pizza Proscuitto

Pizza Prosciutto is a just a Pizza Margarita topped with Prosciutto ham.

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Wine Pairing Pizza Napoli

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Wine Pairing Pizza Capricciosa

Earthy mushroom flavors pair wonderfully with the earthy, smooth notes of Pinot Noir or a softer red like Merlot.

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Wine Pairing Pizza ai Funghi

Pizza ai Funghi is a pizza that is traditionally topped with tomato sauce, mozzarella cheese, mushrooms, oil, and parsley.

Earthy mushroom flavors pair wonderfully with the earthy, smooth notes of Pinot Noir or soft reds like Merlot.

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Wine Pairing Pizza Pepperoni

Pepperoni is spicy and fatty, so it needs a wine with enough boldness and spice to cut through. Zinfandel's peppery, fruit-forward style or Syrah’s smoky richness are perfect matches.

Another good match for a Pizza Pepperoni is a chilled Lambrusco. The fresh acidity pairs well with both spices, cheese and tomatoes.

Metodo Classico (Champagne) wines both matches the acid Pizza profile and cuts through all the richness, and the lees flavors of the wine, and the cruncy bread of a good Pizza share the same notes.

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Wine Pairing Pizza Piccante

Pizza Piccante (Spicy Pizza) is normally served with Salame Piccante (Spicy Salami).

A chilled slightly sweet Lambrusco helps to temper the heat and add a touch of fruitiness to complement the piccante spices.

The sweetness of ripasso or passitivo wines also pairs well with spicy cheese and tomatoes.

To complement the fat and the pepper in Salame Piccante, tomato, cheese, and other strong spices, you need a medium wine with ripe berry flavors and well-balanced tannins.

For a spicy pizza you should try a Zinfandel or a Primitivo Passitivo.

The Sweetness pairs so well with the Chili, the Cheese and the Tomatoes.

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Wine Pairing Pizza Quattro Formaggi

A rich white wine like Chardonnay with some oak can complement the creaminess and richness of the four cheeses. Alternatively, Sauvignon Blanc’s acidity can help cut through the richness and cleanse the palate.

The acidity in the tomato sauce pairs best with bright and fruity wines with enough structure to balance the creamy mozzarella.

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Wine Pairing Pizza Vegetarian

A typical Vegetarian Pizza is made with Cheese, Tomatoes, Salt, and Olive Oil.

The vegetables can be like Bell Pepper, Zucchini, Squash, Artichoke, and Red Onion.

Lighter, crisp white wines like Pinot Grigio or Chenin Blanc enhance the freshness of the veggies without overpowering their delicate flavors.

My favorite match for Vegetarian Pizza is Italian Prosecco.

Pizza and Prosecco is a gastronomic match made in heaven, and the carbonation helps my digestion.

Any Metodo Classico wines (Champagne method) will match the acidic Pizza and cut through its richness. The lees of the wine and the Pizza crust share the same tasting notes.

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Wine Pairing Pizza Hawaii

The sweetness of the pineapple and the saltiness of the ham are complemented by off-dry Riesling or a sparkling wine like Prosecco, which adds lightness and freshness to the combination.

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Wine Pairing White Pizza

White pizza is without the traditional tomato sauce. This brings up the need for white wines with flavor.

Alsace is the "home" of Tarte Flambée (white pizza). Because of this, it is natural to suggest Alsacian whites, but Chardonnay and a red Pinot Noir will also work, especially if the pizza is creamy.

A white pizza is rich but lacks the acidity of a tomato-based pizza. A crisp, zesty wine like Chenin Blanc or Albariño will balance the richness and refresh the palate.

Bubbles will always work. They make everything taste great. My I also suggest a dry, zesty sparkling Prosecco rosé with watermelon and strawberry flavors.

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Wine Pairing Calzone

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Wine Pairing Panzerotti

Panzerotti is a folded Pizza stuffed with cheese and ham. It is pan-fried, typical from Southern Italy. A lighter version is oven baked. The name Panzerotti means "bellies". The original stuffing is Mozzarella, Tomato Sauce and Oregano, but you can choose virtually anything you like.

Any sparkling wines will match the acidic tomato sauce and cut through the fat the Mozzarella cheese. A favorite match is Metodo Classico. The fresh acidity pairs so well with cheese and tomato sauce, and the lees in the wine and the bread crust share the same tasting notes.

Panzerotti and Prosecco is also match made in heaven, and the carbonation helps your digestion.

If you choose white, go for something unoaked zesty. If you choose red, go for something unoaked and fruity.

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Pairing Pizza

Go Local

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region.

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Let local chefs or winemakers help to create innovative pairings that shows the best of the region. A rule of thumb is to match the intensity of the wine with the richness of the meat.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like Coq au Vin or Boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.