Pizza and Wine Pairing Guide | Best wines to drink with your pizza

The best pizza and wine parings explained

Let’s be honest. We all love pizza.

Pizza is the ultimate comfort food. Whether for lunch or dinner, at home or in a restaurant, on a piazza anywhere in Italy (or the rest of the world), with friends or alone, you will never go wrong with a slice of pizza.

That said, while there are some classics like Pizza Margarita, Quattro Formaggi, and Pepperoni, today the list of possible pizza toppings in nearly limitless. In other words, everything is possible.

If you are looking for the best wine to pair with your pizza, it is the toppings where you need to look. And with the nearly endless list of pizza toppings, the list of wines to pair with your pizza is nearly as long as the list of toppings.

So where do you start?

What wine to pair with pizza

If I think of pizza, I immediately think of a bottle of Chianti Classico. And believe me, it works. At least most of the time.

That said, picking the right wine to pair with pizza depends on the type of topping. And that is where it can get tricky, as you can basically top your pizza with just everything. When it comes to the best wine pairing, therefore, there can be endless great combinations.

In the end, it is down to your own taste which wine you pair with your pizza. There are however certain toppings that will not work well with a wine that will overpower their flavours or not hold the strength and spiciness of others.

Below, I have compiled a basic guide for the best wine pairings with pizza.

Margarita: Here you go. This is the most perfect pizza to pair with a bottle of Chianti Classico. That said, Amarone, Pinot Noir or if you are more into white wine, a Pinot Grigio also work well.

Pepperoni: This topping calls for a wine that can stand up to the heat. Pair with a bold red with spicy notes such as Syrah/Shiraz, Nero D’Avola, Nebbiolo, Primitivo, or Chianti Classico.

Quattro formaggi / cheese: The topping of different cheeses calls for medium-bodied red like Chianti Classico, Barbera d’Asti, or Pinot Noir.

Pizza with anchovies: The strong and salty flavour of the anchovies call for a red wine that stands up to the intensive flavour like a Barolo or Cabernet Sauvignon. Likewise, a slightly fizzy Vinho Verde or Albarino will do the job.

Pizza Primavera / Vegetables: Topped with spring vegetables such as zucchini, asparagus, cherry tomatoes, rocket, prosciutto ham and parmesan shavings. For all those looking for a vegetarian version, it works perfectly without the ham too. In both bases, the best wine to go with are light bodied reds such as a Beaujolais, a dry rosé or if you prefer white, a Chenin Blank, Grüner Veltliner or an unoaked Chardonnay will work nicely.

Artichoke and Spinach Pizza: You might think this is similar to the Primavera. However, the flavour of the artichoke definitely puts a Vinho Verde or Albarino into the spotlight. Though a crisp Chenin Blank or Grüner Veltliner.

Pesto Pizza: The rich taste of a basil pesto with a light nuttiness together with mozzarella cheese calls for a light Soave, Sauvignon Blanc, or Grüner Veltliner.

Pizza Supreme: Quite popular, the toppings of the Pizza Supreme are a lose mixture of tomato sauce, mozzarella, sausage, pepperoni, green bell pepper, red onion, and black olives. Giving you a broad flavour spectrum, this pizza calls for a Barbera, Primitivo/Zinfandel, or a sparkling wine.

Meatballs: The meaty flavour and fattiness of the meatballs calls for a rich, fruit-forward red like Cabernet Sauvignon, Malbec, Syrah/Shiraz, Pinotage, or Tempranillo.

BBQ Chicken Pizza: You are looking for a wine that will work with the bold and tangy flavours of the topping. Try a likewise bold red such as Primitivo/Zinfandel, Malbec, or a fizzy Lambrusco.

Mushroom Pizza: The earthy flavours of the mushrooms are great with a sparkling wine, in particular a Prosecco or Cava but will also work nicely with a fruit-forward Pinot Noir.

Pizza Hawaii: I know, putting pineapple on pizza is a fiercely discussed topic. There are those who love it, and those who don’t (to put it nicely). However, if you have one, go with an off-dry Riesling, a white wine with tropical notes such as a Sauvignon Blanc from California, a light rosé or sparkling wine like Prosecco.

Jalapeno Pizza: Another one you will likely love or hate. The heat of the jalapeno pepper calls for an off-dry Riesling, Grüner Veltliner, Gewürztraminer, or a rosé with fruity flavours.

White pizza: Taking away the tomato sauce, means a whole new world of pairing options. This is where sparkling wines will work perfectly, including sparkling rosés. Otherwise go for a crisp Chablis or Pouilly Fume.

Do you have a favourite pizza and wine pairing? Let me know which one it is in the comments.