Pizza and wine are natural companions, each with their own rich traditions rooted in Italian culture. When thoughtfully paired, they create a dining experience that's greater than the sum of its parts.
The Art of Pairing
Wine pairing isn't about strict rules; it's about finding harmonious combinations that enhance both the food and the wine. With pizza, we consider several elements: the acidity of the sauce, the richness of the cheese, the character of the toppings, and the style of the crust.
The goal is to find balance. A wine that's too dominant will overpower the pizza, while a selection that's too subtle may get lost against bold flavors. The perfect pairing creates a delightful conversation between your pizza and your glass.
"The right wine pairing doesn't just complement your pizza—it transforms the entire experience, revealing nuances in both the food and the wine that you might otherwise miss." — Luca Rossi, Pizzaiolo Sommelier
Classic Pairings for Traditional Pizzas
Let's start with some reliable pairings for our most popular traditional pizzas:
Margherita
The Pizza: Our classic preparation with San Marzano tomato sauce, fresh mozzarella, basil, and extra virgin olive oil.
The Pairing: A bright, crisp Italian white like Pinot Grigio from Alto Adige or Verdicchio. The clean acidity cuts through the cheese while complementing the fresh tomatoes and herbs.
Why It Works: The simplicity of the Margherita allows the wine's subtle characteristics to shine, while the wine's acidity refreshes the palate between bites.
Specific Recommendation: Cantina Terlano Pinot Grigio, Alto Adige
Pepperoni
The Pizza: Our signature tomato sauce, mozzarella, and artisanal pepperoni with that perfect crispy edge.
The Pairing: Medium-bodied reds with good acidity like Chianti Classico or a young Sangiovese. The tomato sauce and spicy pepperoni need a wine with enough backbone to stand up to these bold flavors.
Why It Works: The wine's acidity matches the tomato sauce, while its moderate tannins complement the richness and spice of the pepperoni.
Specific Recommendation: Castello di Volpaia Chianti Classico
Quattro Formaggi
The Pizza: Our blend of four cheeses: mozzarella, gorgonzola, parmigiano-reggiano, and fontina on a white base with herbs.
The Pairing: An aromatic white with some body like Gewürztraminer or an unoaked Chardonnay. The rich, creamy cheeses need a wine with enough character to cut through the richness.
Why It Works: The aromatic qualities of these wines complement the complex cheese flavors, while their body stands up to the richness.
Specific Recommendation: Trimbach Gewürztraminer, Alsace
Unexpected Pairings That Delight
While traditional pairings follow certain patterns, some of the most memorable combinations come from thinking outside the box. Here are some unexpected pairings that have delighted our guests:
Prosciutto & Arugula with Sparkling Rosé
Our prosciutto and arugula pizza (topped after baking with thin slices of prosciutto di Parma, fresh arugula, and shaved Parmigiano-Reggiano) pairs surprisingly well with a dry sparkling rosé. The wine's effervescence cuts through the saltiness of the prosciutto and the richness of the cheese, while its subtle berry notes complement the peppery arugula.
Try: Schramsberg Brut Rosé from California or a Franciacorta Rosé from Italy
Wild Mushroom with Pinot Noir
Our wild mushroom pizza features a mix of seasonal fungi, caramelized onions, fontina, and fresh thyme. The earthy, umami-rich mushrooms find their perfect match in a medium-bodied Pinot Noir, particularly from cooler regions like Oregon or Burgundy. The wine's forest floor notes enhance the mushrooms, while its acidity balances the richness.
Try: Domaine Drouhin Pinot Noir from Oregon or a village-level Burgundy
Spicy Calabrese with Off-Dry Riesling
Convention might suggest a bold red with our spicy Calabrese sausage pizza, but an off-dry Riesling creates a fascinating contrast. The wine's subtle sweetness tames the heat while its electric acidity refreshes the palate. This unexpected pairing demonstrates how contrast can sometimes work better than similarity.
Try: Dr. Loosen Blue Slate Kabinett Riesling from Germany
Regional Italian Inspirations
Italy's diverse wine regions offer countless pairing possibilities. Here are some regionally inspired combinations that honor the deep connection between Italian wine and cuisine:
Sicily
The Pizza: Our Sicilian-inspired pie with anchovies, capers, olives, and oregano
The Wine: Nero d'Avola, Sicily's signature red grape, with its bold fruit and moderate tannins
Why It Works: The wine's Mediterranean character perfectly complements the briny, savory toppings
Campania
The Pizza: Classic Neapolitan with San Marzano tomatoes and buffalo mozzarella
The Wine: Greco di Tufo, a mineral-driven white with ancient roots in the Campania region
Why It Works: This historical pairing reflects the traditional foods and wines of Naples, pizza's birthplace
Emilia-Romagna
The Pizza: Our specialty pie with prosciutto di Parma, figs, and balsamic glaze
The Wine: Lambrusco, the slightly sparkling red that's experiencing a quality renaissance
Why It Works: The wine's bubbles and bright acidity cut through the richness while its fruity notes complement the figs
Wine Pairing by Pizza Structure
Sometimes it helps to think about the structural elements of a pizza when choosing a wine:
For Tomato-Forward Pizzas
The acidity in tomatoes calls for wines with good acidity of their own. Look to Italian reds like Chianti, Barbera, or Primitivo, which have evolved alongside tomato-based cuisine.
For White Pizzas (No Tomato Sauce)
Without tomato's acidity, white pizzas pair beautifully with a wider range of wines. Try fuller-bodied whites like Vermentino or Viognier, or even light reds like Pinot Noir.
For Meat-Heavy Pizzas
Pizzas featuring sausage, pancetta, or meatballs call for medium to full-bodied reds with good structure. Consider Montepulciano d'Abruzzo, Nero d'Avola, or even a New World Cabernet Sauvignon.
For Vegetable-Focused Pizzas
The specific vegetables will guide your choice. For earthy vegetables like mushrooms or eggplant, try Pinot Noir or Nebbiolo. For green vegetables, consider aromatic whites like Sauvignon Blanc.
Building Your Own Pairing Strategy
With so many variables in both pizza and wine, developing your own pairing intuition is valuable. Here are some guidelines to help you explore:
Tips for Creating Your Own Pairings
- Consider weight: Match the weight of the wine to the richness of the pizza. Lighter pizzas pair with lighter wines; heartier pizzas need more robust selections.
- Acidity is your friend: Wines with good acidity help cut through cheese and refresh the palate, making them natural pizza partners.
- Regional pairings often work: Italian wines have evolved alongside Italian cuisine—there's often a natural affinity between regional dishes and wines.
- Trust your palate: If you enjoy a combination, it's a good pairing for you, regardless of "rules."
- Experiment: Try the same pizza with different wines to understand how the pairing changes your experience of both.
Wines Available at Pizzaiolo
Our locations offer a curated selection of wines specifically chosen to complement our pizzas. Here are some highlights from our current list:
Sparkling
- Prosecco, La Marca (Veneto, Italy)
- Franciacorta Brut, Bellavista (Lombardy, Italy)
- Sparkling Rosé, Blue Mountain (Okanagan Valley, Canada)
White
- Pinot Grigio, Alois Lageder (Alto Adige, Italy)
- Vermentino, Argiolas Costamolino (Sardinia, Italy)
- Riesling, Cave Spring (Niagara Peninsula, Canada)
- Chardonnay, Planeta (Sicily, Italy)
Red
- Chianti Classico, Fèlsina (Tuscany, Italy)
- Barbera d'Alba, G.D. Vajra (Piedmont, Italy)
- Valpolicella Classico, Zenato (Veneto, Italy)
- Pinot Noir, Norman Hardie (Prince Edward County, Canada)
- Nero d'Avola, Cusumano (Sicily, Italy)
Host Your Own Pizza and Wine Tasting
Want to explore these pairings at home? Consider hosting a pizza and wine tasting with friends. Order a selection of different Pizzaiolo pizzas and pair them with various wines. Have your guests rate each combination and discuss what works (and doesn't). It's a delicious way to expand your palate and discover new favorites.
