How to Pair Wine with Pizza

Pizza and wine are two culinary loves that deserve more time together.

When thoughtfully paired, they elevate each other in harmony of flavor, texture, and pleasure.

 

WHY WINE AND PIZZA WORK

Pizza offers acidity, richness, spice, and texture — all elements that wine loves. The key is balance: acidity, body, fruit, and tannin structure.

 

CHEESE PIZZA

The richness of cheese and tomato lets wine meld without overpowering delicate flavors of the chesse blend. Medium-bodied reds or crisp whites help cut through the fat and creaminess.

Best wines: Montepulciano d’Abruzzo, Pinot Noir, Unoaked Chardonnay

 

MARGHERITA PIZZA

Fresh basil, tomato, and mozzarella combine beautifully in this classic flavor profile. It pairs well with light & acidic wines that do not have heavy herbal notes.

Best wines: Dry Rosé, Pinot Grigio, Prosecco

 

PEPPERONI PIZZA

Pepperoni’s flavor profile needs a wine with structure, tannins, and bold fruit to counterbalance the meat.

Best wines: Sangiovese (Chianti), Zinfandel, Cabernet Franc

 

MEAT LOVER’S PIZZA

Intense flavors from cured meats are in need of wines that have depth and big dark fruit flavors that can stand on their own.

Best wines: Malbec, Syrah, Tempranillo

 

VEGGIE PIZZA

Bright fresh vegetable toppings need a crisp wine with acidity and herbal notes.

Best wines: Sauvignon Blanc, Grüner Veltliner, Verdejo

 

HAWAIIAN PIZZA

Sweet pineapple and salty ham benefit from wines with a hint of fruit or gentle sweetness. Lean into the pineapple's natural flavors

Best wines: Off‑dry Riesling, Chardonnay from a warm region, Sparkling Wine

 

BBQ CHICKEN PIZZA

Sweet tangy BBQ sauce pairs with wines that can pair well with the sauce's sweetness while offering structure to keep it from being washed away by the chicken, cheese or onions. 

Best wines: Zinfandel, Sangiovese

 

Pairing wine with pizza should be fun, approachable, and delicious. Focus on balance and don’t forget the magic of bubbles.