Wine

At first glance, matching wine to pizza can feel overwhelming because pizza comes in so many styles and toppings, but the key is to match the wine’s character with the dominant flavors on the slice. Start by thinking about the sauce, cheese, toppings, and crust.



The humble margherita shines with a delicate, high-acid red like Chianti or Barbera. These wines have enough acidity to cut through the cheese and complement the tomato without overwhelming the delicate herbs.



For pepperoni or sausage pizza, go for a medium-bodied red with some spice and structure. A Zinfandel or a Sangiovese works well because their bold fruit flavors stand up to the savory, sometimes fatty meats. The slight sweetness in Zinfandel can also balance the heat from spicy pepperoni. For white wine lovers, a crisp Grenache Blanc or zesty Pinot Grigio cuts through the richness.



When toppings include eggplant, peppers, or mushrooms, a nuanced Pinot Noir complements the flavors perfectly. The wine’s subtle mushroom and berry notes echo the flavors in the toppings. Choose a low-tannin red to avoid bitterness alongside vegetables.



If your pizza is loaded with creamy sauces like alfredo or has heavy cheeses like ricotta or gorgonzola, a crisp white wine is your best friend. A full-bodied Chardonnay that’s been aged in oak can handle the richness, while Prosecco or Champagne’s bubbles and zing cut through richness like a perfect reset button.



For seafood pizzas with clams, shrimp, or vegas108 login anchovies, go for a bright, mineral-driven white like a Sauvignon Blanc or Vermentino. These wines have citrus and saline notes that mirror the oceanic flavors and won’t overpower the delicate seafood.



Hearty deep-dish or thick-crust pies require a bold, structured red. A robust Malbec or a Barolo can match the heft of the pizza without getting lost. These wines’ tannins act as a counterpoint to fatty toppings, creating harmony with every bite.



The crust matters just as much as the toppings. A wood fired thin crust might benefit from a lighter wine, while a thick, bready crust pairs well with more substantial wines. Ultimately, the best pairing is the one you enjoy. Try different combinations and let your taste guide you. There are no hard rules—just good combinations waiting to be discovered.