When's the last time you had pizza? If you're anything like us, it was sometime in the last week. Maybe the last month. Whether it's chewy Neapolitan crust or swing for thick, focaccia-esque Roman slices, there's a reason over 20% of Americans say pizza is their favorite food. But wine and pizza? It's one of our favorite pairings.
Our team of experts has lined up our favorite wines to drink with pizza. There’s something for every pie, whether it’s a classic Margherita with a singed, bubbly crust, a pizza piled with prosciutto and arugula, or a pie loaded with spicy red sauce and rich sausage. Have one (or two) of our picks lined up for your next pizza party and watch how they elevate every slice to gourmet status whether you’re at the kitchen table or posted up on the couch.
Chianti
It’s our most tried and true wine and food pairing principle: what grows together goes together. Made with Sangiovese, this Tuscan classic is known for its tomatoey herbaceous profile, which matches perfectly with various pizza flavors. From the classic Margherita to more adventurous pies topped with a plethora of vegetables or meats, a good Chianti makes pizza 10 times better.
Southern Rhône
Meat lovers on the menu? Pizzas with tons of meaty toppings or extra rich tomato sauces are great with a bottle from Southern Rhône. The red wines from this warm, Mediterranean climate are usually a blend of Grenache, Syrah, and Mourvèdre that deliver big red fruit flavor and a full velvety texture. The robustness of Southern Rhône wines can hold up to the complexity of the pizza's flavors, enhancing that richness with every sip.
Pét Nat
Light, laid-back, and effortless, pét nat (short for "pétillant naturel") might be unexpected, but it's a knockout. The bubbles in this natural sparkling wine cut through the luscious greasiness of the pizza, making each bite feel fresh and invigorating. Some pét nats have a little bit of residual sugar, which can also make them great balances to spicier pies.
Champagne
No really. Pairing Champagne with pizza is one of our ultimate high-low combinations. Stick with classic pies like cheese or Margherita to best enjoy this pair. The complexity of the Champagne complements the simplicity of these pizzas, and the acidity cuts through the richness — that acid through fat karate chop that makes some of the best pairings sing.
Tuscan Rosato
Sure, most Tuscan rosés are made with Sangiovese, so this is technically a repeat. But pairing this Italian rosé with pizza will make you question why you haven't tried this combination sooner. This wine is incredibly versatile, pairing well with cheesy pizzas and bringing a refreshing contrast to pepperoni pizzas. Its juicy acidity cuts through the layers of meaty, cheesy goodness, providing a refreshing palate cleanser that prepares you for the next slice. It's a fantastic way to lighten up a heavy pizza and make your meal feel like a summer's day in Tuscany.
Lambrusco: The Ultimate Pizza Wine
And then there’s Lambrusco: the star of pizza night. Real Lambrusco is leagues apart from the sticky-sweet version that most people know. The traditionally made Lambrusco’s we carry at Dedalus are varied: they can be both textural and light as air, effervescent but sturdy, tannic or juicy with thirst-quenching acidity. There’s a range of styles, and they’re all worth trying. Both tannin and acidity work wonders to cut through the richness of gooey cheese, making Lambrusco one of our ultimate pizza pairing choices.
