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THE ULTIMATE GUIDE TO PAIRING WINE WITH EVERY KIND OF PIZZA
Pizza might not be fancy, but that doesn’t mean a party featuring pies, impromptu or not, need not be an occasion that calls for wine. Whether it’s a night when a few of the kids’ friends stayed into dinnertime and you and the other parents dial your local delivery go-to or something you put a bit more planning into, the pairing pizza-bilities are almost endless. The key here is to focus on the myriad toppings and styles and go from there.
Our reference guide covers everything from classic cheese to (just a bit) more gourmet options.
1. Sausage, Peppers & Onions
Wine Pairing: Langhe Nebbiolo - Giacomo Borgogno & Figli, Barolo DOCG
The gritty tannic texture will taper off alongside this umami-packed pie. Meanwhile, the wine’s floral-potpourri notes will highlight the herbaceousness of the meat while the pop of acid cuts through the richness of the carmelized onions and bite of the charred pepper.
Wine Pairing: Aged Pinot Noir - De Bortoli, The Estate Vineyard, Pinot Noir, Yarra Valley, Australia
Find a Pinot Noir with about five years of age, and you’ll notice there’s an earthy mushroom-on-fresh-forestfloor quality to it. Meanwhile, Pinot’s innate high acid and red fruit profile will balance that umami and bring a freshness to the palate.
4. Classic Plain
Wine Pairing: Sangiovese - Banfi, Placido Chianti DOCG
A classic pizza calls for a classic pairing. Chianti Classico, made from predominantly Sangiovese, offers vibrant sour cherry notes and elevated acidity to both cut through the richness of il formaggio and parallel the fruity salsa di pomodoro.
5. Pizza Primavera
Wine Pairing: Chenin Blanc - Ken Forrester, Petit, Chenin Blanc, Stellenbosch
Loading up a pie with an abundance of veggies calls for a fuller-bodied white like Chenin Blanc. The grape’s ripe stonefruit and honey notes aren’t at risk of being overwhelmed by even the most cruciferous veg.
6. Buffalo Chicken Pizza
Wine Pairing: Riesling - Von Winning Estate, Win Win, Dry Riesling, VDP.Gustwein, Pfalz
Spicy foods often enhance the burning sensation of alcohol. Look for something with a lower abv and a little bit of residual sugar like a Riesling to help fan the flames.
