Introduction: Beyond Beer and Pizza
When most people think of pizza pairings, beer is often the first beverage that comes to mind. While a cold beer certainly complements a hot slice, wine can elevate your pizza experience to new heights when properly paired. As both pizza and wine have deep Italian roots, their partnership feels natural and historically appropriate.
At Salvatore Pizza, we've been exploring pizza and wine pairings for years, both through our in-restaurant offerings and our delivery service, which now includes optional wine pairings. This article shares what we've learned about creating harmonious combinations that enhance both the pizza and the wine.
Understanding the Basics of Food and Wine Pairing
Before diving into specific pizza pairings, it's helpful to understand a few basic principles of food and wine pairing:
- Complement or Contrast: Wines can either echo flavors in the food (complementary) or provide an opposing counterpoint (contrasting).
- Match Intensity: The intensity of the wine should match the intensity of the food. Delicate dishes pair with lighter wines; bold foods need robust wines.
- Consider Dominant Flavors: When pairing, focus on the dominant flavors and textures rather than every ingredient.
- Acidity Matters: Acidic wines pair well with acidic foods (like tomato-based pizza sauces).
- Regional Pairings: Foods and wines from the same region often pair well together due to shared culinary evolution.
With these principles in mind, let's explore how different pizza styles match with various wines.
Our sommelier preparing wine pairings for a tasting event
Classic Pizza Pairings
Margherita Pizza
The Margherita – with its simple combination of tomato sauce, fresh mozzarella, and basil – is the benchmark pizza and provides a wonderful starting point for wine pairings.
Ideal Pairings:
- Chianti Classico: The high acidity in this Tuscan Sangiovese-based wine cuts through the cheese while complementing the tomato sauce. The wine's earthy notes harmonize with the pizza's rustic qualities.
- Dry Rosé: A crisp, dry rosé from Provence offers refreshing acidity with subtle red fruit notes that won't overwhelm the delicate flavors of a Margherita.
- Pinot Grigio: For white wine lovers, a crisp Italian Pinot Grigio provides bright acidity that stands up to the tomato while its subtle fruit notes complement the fresh mozzarella.
"The simplicity of a Margherita pizza demands wines that enhance rather than overwhelm. Think of the wine as the fourth ingredient after tomato, mozzarella, and basil."
– Sophia Rossi, Salvatore Pizza Sommelier
Pepperoni Pizza
America's favorite pizza topping, pepperoni adds spicy, savory depth and increased richness, calling for wines with more body and structure.
Ideal Pairings:
- Barbera d'Alba: This medium-bodied Italian red has the acidity to match tomato sauce and the fruity depth to stand up to pepperoni's spice.
- Zinfandel: A California Zinfandel offers bold fruit flavors and a touch of spice that echoes the pepperoni while standing up to its rich, fatty qualities.
- Syrah/Shiraz: The peppery notes in Syrah naturally complement pepperoni's spices, while its full body matches the pizza's intensity.
Mushroom Pizza
Mushroom pizzas highlight earthy, umami flavors that pair beautifully with certain wines.
Ideal Pairings:
- Pinot Noir: The earthy undertones of Pinot Noir, especially from Burgundy or Oregon, naturally complement mushrooms, while its acidity works with the tomato base.
- Aged Barolo: If you're enjoying a premium mushroom pizza (perhaps with porcini or truffles), a special occasion Barolo offers complementary earthy notes with enough structure to balance rich fungal flavors.
- Vermentino: For a white option, an Italian Vermentino offers minerality that enhances mushrooms while providing enough body to stand up to the pizza.
White Pizza (Bianca)
Without tomato sauce, white pizzas have a different flavor profile dominated by cheese, garlic, and herbs, opening up different pairing possibilities.
Ideal Pairings:
- Gavi di Gavi: This elegant Italian white has the body to match the richness of cheese while offering crispness that cuts through the fat.
- Soave: The almond notes in good Soave complement the nuttiness that develops in melted cheeses.
- Chardonnay: A lightly oaked Chardonnay from California has the richness to match a cheese-forward pizza while adding complementary buttery notes.
- Falanghina: This Southern Italian white offers beautiful floral aromatics that enhance herb-forward white pizzas.
Our signature Quattro Formaggi white pizza paired with Soave
Regional Specialty Pizzas
Seafood Pizza
Our Frutti di Mare pizza, topped with clams, mussels, shrimp, and calamari, calls for wines that complement delicate seafood flavors.
Ideal Pairings:
- Verdicchio: This Italian white has subtle salinity that enhances seafood flavors.
- Albariño: Crisp with citrus notes, this Spanish white cuts through richness while highlighting seafood's freshness.
- Champagne: For a luxury pairing, dry Champagne's effervescence and acidity make seafood pizza feel like a celebration.
Spicy Pizza (Diavola or Calabrese)
Heat from chili peppers or spicy salami needs wines that can either tame or complement the spice.
Ideal Pairings:
- Off-dry Riesling: The slight sweetness helps tame heat while the acidity refreshes the palate.
- Lambrusco: This slightly fizzy Italian red served chilled provides refreshment with enough fruit to stand up to spice.
- Grenache/Garnacha: The juicy red fruit in Grenache helps balance spiciness while its medium body matches the pizza's intensity.
Vegetable-Loaded Pizza (Primavera)
Veggie pizzas with bell peppers, artichokes, olives, and onions have complex, garden-fresh flavors.
Ideal Pairings:
- Sauvignon Blanc: The herbaceous qualities complement vegetable flavors while the high acidity refreshes.
- Grüner Veltliner: This Austrian white offers vegetal notes that echo the pizza toppings.
- Valpolicella: A light-bodied Italian red with cherry notes that doesn't overpower the vegetables.
Practical Tips for Pizza and Wine Pairings
Temperature Matters
Serving wine at the right temperature significantly impacts how it pairs with food:
- Red wines are often served too warm. Lighter reds like Pinot Noir are best around 55-60°F.
- Full-bodied reds should be around 60-65°F – not room temperature.
- White wines show best between 45-50°F – not ice cold from the refrigerator.
Consider the Occasion
The context of your pizza meal should influence your wine choice:
- Casual Weeknight: Choose approachable, affordable wines that don't demand contemplation.
- Special Dinner: Explore premium expressions of recommended varietals.
- Large Gathering: Consider crowd-pleasing wines with broad appeal.
Don't Forget About Sparkling
Sparkling wines are perhaps the most versatile food-pairing wines, yet often overlooked with pizza:
- Prosecco: Light, fruity, and affordable – pairs with almost any pizza.
- Franciacorta: Italy's answer to Champagne offers elegance and complexity.
- Lambrusco: Sparkling red that works wonderfully with meat-topped pizzas.
Conclusion: Exploring the Possibilities
Pizza and wine pairing offers endless possibilities for exploration and enjoyment. While we've provided guidelines based on our experience at Salvatore Pizza, personal preference always trumps rules. The best pairing is ultimately the one you enjoy most.
We encourage you to experiment with different combinations, perhaps starting with the classic pairings mentioned here and then branching out as you discover your preferences. Gather friends for a pizza and wine tasting party, trying several wines with the same pizza to compare how different pairings affect your experience.
At Salvatore Pizza, we offer wine pairing suggestions with our delivery orders and have curated a wine list in our restaurant specifically to complement our pizzas. Our staff is always happy to provide recommendations based on your pizza selection and preferences.
In the end, both pizza and wine are meant to bring pleasure and conviviality to the table. When thoughtfully paired, they elevate each other, creating a dining experience that's greater than the sum of its parts.
