Wine for Pizza

Pizza and wine are a classic match-simple, tasty, and loved by many. Just like beer goes well with fish and chips, enjoying wine with pizza makes for an enjoyable meal. Americans eat about 3 billion pizzas each year, so it’s no surprise that pairing them with the right wine matters to a lot of people. But what kinds of wine go best with pizza? The answer depends on understanding the flavors and ingredients that each pizza has. This guide will show you how to pick the right wine for your next pizza, so you get the best out of every bite and sip.

Many people think only beer or soda belongs with pizza, but that’s not true. Wine is very flexible-it comes in many types, with different flavors and levels of acidity, so it can match a huge variety of pizzas. The key is to think about what’s in your pizza. Is it full of tangy tomato sauce? Is it cheesy, spicy, or loaded with veggies? Each part influences which wine will taste best. Let’s learn how to pick a wine that pairs perfectly with your favorite pizza slice!

Wine for Pizza: Main Pairing Tips

Why Does Wine Go Well with Pizza?

Wine is great with pizza because it can either match or balance the flavors in your food, making every bite and drink more special. For example, wine with good acidity works well with tomato sauce-it doesn’t taste dull or odd against the sauce’s tartness, and it helps clean your mouth from cheesy or fatty toppings so you’re ready for more. When choosing wine, it’s good to match the wine’s strength and taste to your pizza. A light Margherita pizza goes best with a lighter wine, while a meat-loaded pizza needs something stronger. The goal is for both the wine and pizza to taste good together, without one covering up the other.

How Pizza Toppings Shape Wine Choice

The toppings matter most when picking wine for pizza. As Randall Restiano from Serra by Birreria at Eataly says, “the toppings make a world of difference.” Tomato sauce is very acidic and flavorful, so you need wines that are also high in acidity. Cheese is rich and salty, so you’ll want a wine that can cut through that. Pepperoni or sausage release oils that coat your mouth; here, wines with some tannins or acidity help balance things out. Veggies and even the type of crust affect what wine will pair nicely. Knowing what’s on your pizza helps you choose a wine that will taste just right with it.

Common Myths About Pizza and Wine

Many people think pizza is too simple for “good” wine, or that only certain wines work. That’s not true-pizza and wine are both very flexible. Another mistake is ignoring the acidity in tomato sauce. Just matching red wine with red sauce doesn’t work if the wine doesn’t have enough acidity. As Joe Campanale in NYC notes, “Whenever you have a tomato sauce situation you need a wine with high acidity so it doesn’t fall flat due to the acid from the tomatoes.” Also, not all Italian wines fit with all pizzas, and you can pair white and sparkling wines with many types of pizza. There’s a lot more to pizza and wine pairings than most people expect!

Types of Wine That Go Well with Pizza

Light, High-Acid Red Wines

These wines are great with pizza, especially when the pizza isn’t covered in heavy toppings. Their zippy acidity matches tomato sauce, and their lightness goes well with toppings like basil or mozzarella. Chris Horn suggests light reds like Chianti, Pinot Noir, or Gamay. Josiah Baldivino points to lighter Italian reds for freshness and acidity. Barbera is also a favorite, as it can handle cheese without being too weak. You can try certain Greek reds, too, like Xinomavro. These wines are best for pizzas with tomato sauce and light toppings, keeping things bright and refreshing.

Medium and Full-Bodied Reds

If your pizza is meaty, cheesy, or rich, you’ll want a wine with more depth. Sangiovese (like Chianti) is a classic. For Margherita pizza, Natalie Tapken likes a traditional Chianti, while Amy Goldberger suggests Chianti or a richer Brunello for regional pizzas. Syrah, Cabernet Franc, and Malbec work well with spicy or BBQ-style pizzas, offering enough flavor and body for strong toppings like pepperoni or sausage. These wines have the structure to balance out richer, bolder pizzas.

White Wines with Pizza

White wine can be wonderful with pizza, too, especially with white pizza or seafood toppings. Natalie Tapken recommends crisp whites with minerality, like Chablis. Northern Italian whites from Friuli or Alto Adige are also a good bet, as they have enough body for pizza. Chenin Blanc is tasty with veggie pizzas, and for shrimp pizza, try Sauvignon Blanc, Muscadet, Pinot Grigio, or Chardonnay. Good white wines with enough acidity complement these pizzas well and bring out new flavors in the food.

Sparkling and Rosé Wines

Don’t forget about sparkling wines and rosés! Ray Isle points out the appeal of sparkling wine’s bubbles and acid-it keeps your palate fresh. Collin Casey suggests Blanc de Noirs Champagne with Margherita pizza, while dry Lambrusco is another solid sparkling choice, cutting through heavy crust with its bubbles. For rosé, try Bandol or blends of Syrah and Grenache for pepperoni. Dry rosés are top picks for Margherita and white pizzas, and a sparkling rosé is perfect with prosciutto and arugula pizza. Both sparkling and rosé wines are super flexible, working with many types of pizza.

Natural and Regional Italian Wines

Natural wines-made with fewer additives and from organic or biodynamic grapes-are lively, fresh, and often work well with pizza. A Pét-Nat (gently sparkling natural wine) matches a classic Margherita. Dry natural Lambrusco is good with pepperoni. Orange wines (white wines made with skin contact) are special with mushroom pizzas. Italian regional wines like Lacryma Christi with Neapolitan pizza, Frascati Superiore for Roman pizza, and Etna Rosso for Sicilian styles, show how local wines suit local foods. These wines are full of character and connect nicely with their matching pizzas.

Choosing Wine for Different Pizza Toppings

Acidity in Wine for Tomato Sauce

Tomato sauce is acidic, so your wine must match that. If you pick a wine that’s too soft, the sauce will make it taste flat or metallic. Italian reds like Chianti, Barbera, and lighter Sangiovese are often picked for this reason. You can also look at Cabernet Franc and dry rosés, as their tartness can hold up to tomato. Aim for the wine’s acidity to balance the sauce and keep the pairing lively.

How Cheese Affects Pairing

Cheese adds creaminess and salt. Rich cheeses go well with wines that are either acidic or slightly tannic. For a classic cheese pizza, Chianti Classico, Vino Nobile di Montepulciano, or Pinot Noir from Oregon work well-all have enough backbone for cheese, but won’t take over. With white pizzas, sparklers like Crémant de Bourgogne or sparkling rosé clean your palate. Chardonnay (especially with some creamy or buttery notes) is a nice fit with cream sauces. The idea is to cut the richness or echo the creamy texture, making both pizza and wine taste better.

Wine with Spicy or Meaty Pizzas

Pepperoni, sausage, and other meat-topped pizzas need wines with some power. Syrah from Northern Rhône is a top pick for pepperoni. Blends with Syrah, Grenache, or Mourvèdre work well, as does Malbec for BBQ chicken. For spicy pizzas (like Buffalo chicken), a German Kabinett Riesling is ideal because it cools the heat, thanks to lower alcohol and some sweetness. Pick wines with fruit, spice, or a bit of tannin to handle strong flavors.

Pizzas with Vegetables or Lighter Toppings

If your pizza is topped with veggies, your wine should be light and fresh. Try light Italian reds like Freisa or Barbera, which deliver just enough zip for greens, herbs, and mild vegetables. For Margherita pizza, dry rosé or Gavi di Gavi is a good pick-they do not mask the basil and fresh tomatoes. For lots of veggies, Chenin Blanc is rich enough, and for salad-style pizzas, Sauvignon Blanc or Grüner Veltliner work nicely because of their crispness. The main thing is not to bury the taste of the vegetables, but to bring out their freshness.

Wine Choices for Popular Pizza Styles

Italian Wines and Local Pizza Styles

• Neapolitan Pizza: Try Lacryma Christi (white) or light Chianti for clean, mineral flavors.
• Roman Pizza: Frascati Superiore (floral, citrusy), or Barbera, are good for thicker crusts and creative toppings.
• Sicilian / Sfincione Pizza: Etna Rosso (Nerello Mascalese) offers minerality and acid for thick crust, anchovies, and cheese. Nero d’Avola is another sturdy option.

Matching local wine with the regional pizza style often leads to a great pairing, based on years of tradition and food culture.

Wine Pairings for Pizza Around the World

• American Pizza: Pepperoni goes with Syrah or Sangiovese. Hawaiian plates do well with slightly sweet Riesling or fruity Zinfandel. BBQ chicken pizza pairs with Malbec or Zinfandel.
• Other Creative Styles: Salad pizzas (with greens) match crisp Sauvignon Blanc or Grüner Veltliner. Simple cheese pizzas can work with a Grenache from Spain or Pinot Noir from Oregon.

Pizza styles are varied worldwide, so try different wines and see what you like most.

Easy Wine Tips for Pizza Night

What Temperature Should You Serve Wine?

• Red Wine: Lighter reds (Pinot Noir, Gamay): chill to 55-60°F (12-16°C). Medium/full-bodied reds: 60-65°F (16-18°C). If it’s hot indoors, give reds a quick 15-minute chill in the fridge.
• White/Rosé/Sparkling: Chill to 45-50°F (7-10°C), about two hours in the fridge before serving.

Should You Match or Contrast Flavors?

• Match: Bold pizza with bold wine (like meat-lover’s pizza with Syrah).
• Contrast: Rich, creamy pizza with sparkling wine, or salty food with crisp white wine for balance.

Try both options-sometimes contrast is more interesting, other times matching works best. Don’t be afraid to test new things.

Red, White, or Rosé?

• Red: Good with tomato and meat pizzas, especially lighter reds for lighter pies.
• White: Great with creamy, white pizzas, pizza with seafood, or veggie-heavy pies.
• Rosé: In between-refreshing, crisp, and goes with Margherita, prosciutto & arugula, and some spicy pizzas.
• Sparkling: Bubbly wines work with almost any pizza-very flexible, especially for a group.

Pick what fits your taste and pizza toppings best. Keeping an open mind makes pizza night more enjoyable.

Good Value Wines for Pizza

• Red: Chianti, Barbera, Gamay, Frappato
• Sparkling: Dry Lambrusco
• Rosé: Guilhem rosé is a top cheap option
• White: Brocard Chablis, Friuli or Alto Adige whites, crisp Sauvignon Blanc, Verdejo

Explore less-popular regions or grapes for good deals. Many wines that work well with food are quite affordable if you know where to look.

Pizza and Wine FAQ

Can You Pair Sweet Wine with Pizza?

Yes-in some cases. A slightly sweet wine (like Riesling) can go well with Hawaiian pizza or dessert pizzas. However, sweet wines are not good with most savory pizzas, as they can taste odd with salty and umami flavors.

Can You Drink Wine with Pineapple Pizza?

Yes! Wines with a bit of sweetness (German Riesling) or fruity reds (Zinfandel, Primitivo, Lambrusco) all fit well with pineapple and ham. Sauvignon Blanc with tropical notes also works. Look for a wine that brings together the sweet and savory parts of the pizza.

Are Organic or Natural Wines Better for Pizza?

Natural or organic wines often taste fresh, lively, and unique, which can be interesting with pizza. They’re made using fewer chemicals and more sustainable methods. Trying organic or natural wine might let you discover new flavors and support responsible winemaking. But conventional wines also have many tasty and suitable options.