If you're anything like us, you've got your favorite takeout pizza place on speed dial. We know we're not alone: over 20% of Americans say pizza is their favorite food. Naturally, we keep a few wine pairings in the rolodex to pull out for pizza night.
There’s something for every pie, whether it’s a classic Margherita with a singed, bubbly crust, a white pizza piled with prosciutto and arugula, or a pie loaded with spicy red sauce and rich sausage.
Use one of our pairings and watch how it elevates every slice to gourmet status. We'll also tell how about the principle behind each pairing so you know exactly why it works—and so you feel more empowered to make pairings on your own.
Chianti
Pairing Lesson: What grows together, goes together
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
Pairing Lesson: Tannin + Fat + Protein
Meat lovers on the menu? Pizzas with tons of meaty toppings 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 with velvety tannins and red fruit flavors. Foods rich in fat an protein complement wines with tannin—just think of Barolo with red meat, or black tea with cream. The protein binds to the tannin and softens any bitterness. End result? A rich, satisfying mouthful.
Lively Bubbles
Pairing Lesson: Acid + Fat
We love fat. It makes food taste great, and does amazing things when paired with high acid wines. Sparkling wines are usually higher acidity, and make a great pairing with pizza, which is unabashedly fatty. Our top picks are Lambrusco, Pét Nat, and Champagne. Yes, Champagne. Stick with classic pies like cheese or Margherita to best enjoy this pairing.
Chillable Reds
Pairing Lesson: Acidity + Acidity
Acidic foods, a category that includes tomato-based sauces, need wines with equal or greater levels of acidity. If the food is more acidic than the wine, the wine might seem flabby. Light-bodied reds like Beaujolais have a punchy acidity that makes them a great pairing with pizza.
Crisp, Pale Rosé
Pairing Lesson: Acidity + Acidity, Acidity + Fat, Wine + Salt
Pizza is salty, fatty, and acidic (if you're opting for a tomato-y pie). Rosé is a no-brainer for all three. It's acidity will match that of a tomato sauce and cut through the richness of cheese. The saltiness of a pizza will accentuate the fruitiness of a rosé. All in all, a great combo. Rosé for the win, year-round, once again.
