Best Wine with Pizza: A Complete Pairing Guide

Pizza and Wine: A Match Made in Italy

Pizza is one of the world’s most beloved foods, and its Italian origins make wine its natural drinking companion. While beer often gets the nod as pizza’s default beverage, wine offers far more nuance and versatility when it comes to complementing the diverse range of pizza styles available today. From a simple Margherita with fresh mozzarella and basil to a loaded meat feast with spicy pepperoni and sausage, there is a wine that will make every slice taste even better.

The beauty of pairing wine with pizza lies in the food’s inherent flexibility. Pizza is essentially a platform for countless flavor combinations, which means there is no single “best wine for pizza.” Instead, the ideal pairing depends on the toppings, sauce, and style of pizza you are eating.

The Fundamentals of Pizza and Wine Pairing

Matching the Sauce

The tomato sauce on most pizzas is a critical factor in wine pairing. Tomatoes are acidic, which means the wine you choose needs enough acidity to match. A low-acid wine will taste flat and flabby against tomato sauce. This is one reason Italian red grapes like Sangiovese, which are naturally high in acidity, are such classic pizza wines.

Considering the Cheese

Mozzarella, the most common pizza cheese, is relatively mild and creamy. It does not impose strong flavor demands on the wine. However, pizzas with stronger cheeses like gorgonzola, goat cheese, or aged Parmesan will need wines that can stand up to more intense flavors.

Toppings Drive the Pairing

More than any other factor, the toppings determine which wine will work best. Vegetable toppings keep things light and call for lighter wines. Cured meats like pepperoni and salami add fat and spice that demand wines with more body. Sweet toppings like caramelized onions or roasted figs can pair with wines that have a fruit-forward character.

Best Wines by Pizza Style

Margherita

The classic Margherita, with its San Marzano tomato sauce, fresh mozzarella, and basil, is pizza in its purest form. It deserves an equally classic wine. Chianti Classico, made from Sangiovese in the heart of Tuscany, is the definitive pairing. Its bright cherry fruit, firm acidity, and hints of dried herbs mirror every element of the pizza. For a lighter option, a young Barbera d’Asti from Piedmont offers juicy fruit and vibrant acidity without excessive tannin.

Pepperoni

America’s favorite pizza topping brings fat, salt, and a touch of spice. You need a wine with enough fruit and body to stand up to pepperoni’s bold flavor while keeping the acidity to cut through the grease. Montepulciano d’Abruzzo is an outstanding and affordable choice, with its dark fruit, soft tannins, and food-friendly acidity. Zinfandel from California, with its jammy fruit and peppery spice, is another excellent match that echoes the pepperoni’s heat.

Meat Lovers

Loaded with sausage, pepperoni, ham, and bacon, the meat lovers pizza is a heavyweight that calls for an equally robust wine. A Primitivo from Puglia (genetically identical to Zinfandel) delivers the richness and concentration needed. Grenache-based blends from the Southern Rhone or a young Rioja Crianza with its spiced fruit and oak-vanilla notes also handle the onslaught of cured and cooked meats with aplomb.

Hawaiian (Ham and Pineapple)

The sweet-savory combination of Hawaiian pizza is polarizing, but when it comes to wine, the pairing is surprisingly clear. An off-dry rose or a fruit-forward Grenache works beautifully. The wine’s fruit sweetness echoes the pineapple while its acidity balances the salt of the ham. A Lambrusco, the lightly sparkling, slightly sweet red from Emilia-Romagna, is another inspired choice that bridges the sweet and savory elements.

Four Cheese (Quattro Formaggi)

When the pizza is all about the cheese, the wine needs to handle richness and complexity. A Nebbiolo from Langhe (the lighter, more accessible cousin of Barolo) brings enough structure and aromatic complexity to complement a blend of mozzarella, gorgonzola, fontina, and Parmesan. White wine lovers should try an Arneis from Roero, whose floral notes and gentle texture work well with creamy cheeses.

Veggie Supreme

Loaded with peppers, onions, mushrooms, olives, and artichokes, the veggie pizza calls for a wine with herbal and earthy complexity. A Sangiovese-based Rosso di Montalcino matches the earthy mushrooms and herbal tones of the vegetables. A Southern French red from Cotes du Rhone, blending Grenache, Syrah, and Mourvedre, also complements the diverse vegetable flavors.

White Pizza (No Tomato Sauce)

White pizza, made with olive oil, garlic, ricotta, and mozzarella, shifts the pairing away from acidity and toward richness and texture. A Verdicchio from Le Marche, with its almond and citrus notes, is a beautiful match. Soave Classico from the Veneto is another excellent white option. For red wine drinkers, a light Pinot Noir with its earthy subtlety works surprisingly well.

Prosciutto and Arugula

This elegant pizza, topped with thinly sliced prosciutto and peppery arugula after baking, calls for a wine with refinement and bright acidity. A Chianti Classico Riserva, with its additional complexity from extended aging, is outstanding. Bardolino or Valpolicella from the Veneto, with their light cherry fruit and herbal character, are equally delicious and refreshing options.

Truffle Pizza

Truffle oil or fresh truffles on pizza demand a wine with the aromatic complexity to match. Nebbiolo, whether from Barolo, Barbaresco, or Langhe, is famous for its truffle-like aromatics and makes a heavenly pairing. Aged Burgundy Pinot Noir, with its earthy, mushroom-like secondary aromas, is another sublime choice.

Sparkling Wine: Pizza’s Secret Weapon

Sparkling wine with pizza is an underrated and utterly delicious combination. The bubbles act as a palate cleanser between greasy, cheesy bites, while the acidity in sparkling wine matches the tomato sauce perfectly. Prosecco is the most natural choice, light, fruity, and refreshing. Lambrusco, whether dry (secco) or slightly sweet (amabile), is a traditional Emilian pairing that has been enjoyed with pizza for generations. Even Champagne or Cava can elevate a pizza dinner into something festive and special.

Rose: The Universal Pizza Wine

If you had to choose one wine style that works with virtually every pizza, it would be dry rose. A quality rose from Provence, Navarra, or the Southern Rhone has enough body to handle meat toppings, enough acidity for tomato sauce, and enough freshness for lighter vegetable pizzas. When hosting a pizza party where guests will be eating different styles, rose is the diplomatic choice that keeps everyone happy.

Regional Pizza and Wine Traditions

Naples: Where It All Began

In Naples, the birthplace of modern pizza, the local wines of choice are Aglianico from Campania or the simple, refreshing reds of Lacryma Christi del Vesuvio, made from Piedirosso grapes grown on the volcanic slopes of Mount Vesuvius. These wines have the acidity and moderate body that perfectly match the thin, charred, wood-fired crusts of true Neapolitan pizza.

Rome: Pizza al Taglio

Roman-style pizza, sold by weight in rectangular slices, often features creative and generous toppings. The local Frascati, a crisp white wine from the nearby Castelli Romani hills, is the traditional accompaniment. For red, a simple Cesanese from Lazio offers cherry fruit and mild tannins.

New York: The Slice

The iconic New York slice, with its wide, foldable shape, thin but chewy crust, and generous layer of mozzarella, pairs well with approachable Italian reds like Nero d’Avola from Sicily or Primitivo from Puglia. These wines offer the bold fruit and easygoing tannins that complement the American pizza style.

Practical Tips for Pizza Wine Night

Serving Temperature

Do not serve your red pizza wines too warm. A slight chill (around 15-16 degrees Celsius) brings out the fruit and freshness that make them such good pizza partners. Pop the bottle in the fridge for twenty minutes before serving.

Think Casual

Pizza is casual food, so your wine should be too. This is not the night for your finest aged Barolo. Save money, open something young and vibrant, and enjoy the simplicity of the pairing.

One Wine for the Table

If everyone is ordering different pizzas, you cannot optimize for each one. Choose a versatile wine like Chianti Classico, Cotes du Rhone, or a dry rose that will work reasonably well across all the different styles.

Wines to Avoid with Pizza

Certain wine styles are poor matches for pizza:

• Heavily oaked Chardonnay: The buttery richness clashes with tomato sauce.
• Very tannic reds: Young Cabernet Sauvignon or Barolo can taste harsh against acidic tomato sauce.
• Sweet wines: Dessert wines conflict with the savory, salty character of most pizzas.
• Very delicate whites: Wines like Muscadet or Pinot Grigio can get lost under bold toppings.

Make Pizza Night Better with Sommo

Your next pizza night deserves a great bottle of wine. The Sommo app helps you find the perfect match in seconds. Scan the label of any wine at your local shop to see whether it will complement your chosen pizza style. Explore grape varieties, discover new Italian wines, and build your personal tasting library one slice at a time. Download Sommo and turn every pizza night into a wine adventure.