One of my favorite combinations is pizza and wine. I know a lot of people like pizza and beer but I’m a wine gal. So, I thought it would be fun to share with you some wine and pizza pairings that are really fantastic! I believe that since pizza is the perfect food (all food groups included in one pie) and wine is the perfect beverage…why not put them together in interesting ways.
Here’s some excellent pairing advice from Wine Folly (winefolly.com) for your next pizza night!
Cheese Pizza
Wine: Montepulciano, Red blend GSM (Grenache, Syrah & Mourvèdre)
Why: A classic slice of cheese pizza with red sauce is the quintessential New York slice. The red sauce becomes the focal point of the wine pairing because of its acidity and intense flavor. A GSM will work great. Montepulciano d’Abruzzo is another great choice, it’s a grape that is grown in Abruzzo, a region east of Rome.
Pepperoni Pizza
Wine: Sangiovese or Cabernet Franc
Why: Pepperoni is a very strong flavor and in America it is made with cured beef and pork mashed together with a variety of spices including cayenne pepper, anise, garlic powder, paprika and sugar. Because of the fat content of pepperoni, it imbues its flavor throughout the cheese on every slice. You’ll need a strong wine with intense flavors to counterbalance ‘the pepperoni effect’. Sangiovese is a classic choice as the most popular red grape in Italy, and Cabernet Franc is a surprisingly good alternative.
Margherita Pizza
Wine: Garnacha or Dry Rosé
Why: With its aromatic notes of fresh basil and the use of other lightly flavored fresh ingredients (tomatoes and buffalo mozzarella), a rosé is the perfect Margherita pizza wine pairing. Of course, if you’re a red wine only type of drinker, Garnacha is going to work well too. When deciding whether or not you’re going to have a red, white or rosé, sometimes it’s more about your environment. Still, with something lightly flavored like a Margherita Pizza, stick to lighter reds as a starting point.
Another option: Pinot Grigio
Sausage Pizza
Wine: Syrah, Cabernet Sauvignon or Pinotage
Why: Are you a sausage pizza lover? If you are, chances are you might also like bolder red wines too, so it’s lucky that they go so well together. The reason full-bodied wines like Cab, Syrah and Pinotage work well with rich meats like sausage has to do with the spices used (including fennel, anise, thyme and oregano) and the flavor intensities. Cabernet Sauvignon (with its elevated tannins), Syrah and Pinotage will greet you with their intense dark fruit flavors of blackberry, olive, plum, and blueberry which should work well with the fennel-driven sausage.
Hawaiian Pizza
Wine: Riesling, Zinfandel, Lambrusco
Why: A slightly sweet Riesling will match surprisingly well with Canadian bacon (typically on a Hawaiian pizza) Don’t worry, the Germans have been pairing their Rieslings with all kinds of meats so it’s no surprise that this is a great pairing. The acidity in the Riesling acts as a palate cleanser and the sweetness of the Riesling will elevate your ham and pineapple experience to a new level. If you can’t find a Riesling that will make you happy, pick a fruitier or sweeter red such as Zinfandel, Primitivo or Lambrusco.
White Pizza
Wine: Pinot Noir or Chardonnay
Why: White pizza divorces itself from the traditional red sauce and opens you up to two terrific wines that love the ‘white stuff’. Cream-based dishes elevate the natural ‘creamy’ notes to both Pinot Noir and Chardonnay. Of course, many wines go well with cream, but both Pinot and Chardonnay show some particularly good affinities to the green herbs (like tarragon) that are often scattered on top of your pie.
Salad Pizza
Wine: Sauvignon Blanc, Verdejo, Grüner Vetliner, Vinho Verde
Why: A style of pizza that is growing in popularity for its presumed ‘healthiness’ is definitely the Salad Pizza. Just imagine a salad on top of a thin pizza. Popular greens on these pizzas include spinach and arugula which are topped with a vinaigrette. Go for a wine with even more tartness and ‘green’ flavors.
Veggie Pizza
Wine: Pinot Noir
Why: The vegetable pizza is the perfect combination of red sauce, cheese, spinach, broccoli, mushrooms, olives, peppers, onions, herbs, and/or whatever else you like. The bitterness of the green vegetables and the saltiness of the olives will tone down some of the Pinot fruitiness. While the herbs are enhanced by Pinot Noir’s earthy spiciness so that they melt together into the perfect combination of flavors.
Well, that certainly made me hungry for a pizza and a nice glass of wine. Won’t you join me?
Cheers!