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No one can deny the Italians were ahead of the curve when they invented pizza. What started as a simple lunch for working-class Neapolitans to eat on the go is now one of the most popular and versatile dishes in the world, enjoyed at all times of day with a variety of classic, exciting and sometimes controversial toppings – pineapple, anyone?
Just like wine, pizzas offer a variety of flavours and textures. Everything from the toppings and sauces to the type of crust can influence the overall taste and determine the best wine to enjoy with it.
Whatever style you prefer, be it Neapolitan, New York, Chicago deep dish, Sicilian or a calzone, there’s a perfect wine to match.
So, if you’re trying to decide the best wine to go with pizza, let’s get started.
Best wine with pizza pairings: the basics
“What grows together goes together” is a favourite saying of those in the wine business. So you can’t go too wrong with picking a classic Italian wine for your pizza night.
If sticking to pizza’s homeland, there are some quick wins for the best Italian wine to pair with pizza, depending on your toppings. For a classic Margherita pizza, a Sangiovese-based Chianti provides a lovely balance. If your pizza has meaty toppings, a Barbera or Valpolicella Ripasso can stand up to the intense flavours. For seafood pizzas, go for a crisp Verdicchio.
But, despite pizza’s Italian origins, you don’t have to limit yourself to just Italian wines!
You’ll be sure to find a wine you love to go with your pizza. Just remember to think about the following:
The wine’s body, sweetness and acidity greatly impact how well it pairs with different pizza toppings – the perfect pairing for pepperoni might not suit a veggie feast pizza.
You should also pay attention to a wine’s tannin content, as robust tannins can sometimes conflict with certain toppings and dull the flavours.
To get rid of the guesswork, we’ve paired up some of the nation’s most popular pizza toppings with a wine that will enhance rather than compete. Your part is simple: get the pizza cooking (or order in), pull the cork and enjoy.
The best wines to pair with pizza
Cheese and tomato
The nation’s favourite, the iconic Margherita pizza’s strength is in its simplicity. Naturally sweet tomato sauce is spread as the base and then topped with mild Mozzarella and fresh basil leaves for a subtle hint of freshness.
A Sangiovese-based Chianti from Tuscany is a natural partner to the simple tomato, basil and mozzarella flavours. Yet, you can take it one step further by pairing it with a dry, refreshing rosé. The natural sweetness of the tomato base and fragrant basil pair well with a dry but fruity wine that has a clean, sharp finish that won’t overpower these delicate flavours. Dry rosés are one of France’s speciality styles. Look for pale pink bottles from the Provence region with citrus and summer berries flavours, plus hints of green herbs.
Try a bottle of L’Art Provençal Rosé 2022 – a refreshing dry pink with hints of wild strawberry, redcurrant and wild herbs.
Pepperoni
Packed with meaty flavours and with a kick of heat, it’s no surprise everyone fights over the last slice of pepperoni pizza. The spicy, oily flavours of pepperoni balance beautifully with a medium-bodied, fruity Italian red such as Montepulciano d’Abruzzo.
Alternatively, a Californian Zinfandel offers deep fruit flavours like dark cherry, blackberry, and plum. This, along with its peppery hints, makes it a good match for the spiciness of the pepperoni. The wine’s moderate tannins and high acidity help it cut through the oily richness of the pizza and the tang of the tomato sauce, creating a more balanced pairing.
Tri-Tip 2020 is a tried-and-tested California Zinfandel for pairing with spiced red meats, with complementary flavours of velvety blackberry and raspberry, plus hints of pepper.
Vegetable
A lighter, more refreshing topping selection for this filling dish. Vegetables, including olives, bell pepper, artichokes and asparagus, are notoriously tricky to pair with wine, but with the help of a tomato base and plenty of cheese, it’s possible.
For an Italian wine pairing, opt for a crisp, dry white such as a Pinot Grigio or a lighter red like a Valpolicella, which can complement a wide range of vegetables without overpowering them.
Alternatively, consider a New Zealand Sauvignon Blanc or Austrian Grüner Veltliner. These white wines have high acidity, minimal tannins and light-to-medium bodies, making them the perfect complementary choice that won’t overpower the more delicate, slightly sweeter vegetable flavours. They also commonly include complementary flavours of white pepper and fresh herbs.
Opt for a bottle of Sunday Bay Marlborough Sauvignon Blanc 2022, a lively, dry white with fresh hints of passionfruit, grapefruit, cut grass and herbs.
Spicy
Spicy pizzas, which may feature toppings such as spicy sausage, jalapeños or chilli flakes, pair well with wines that balance the heat.
Opt for an off-dry white wine. Gewürztraminer and off-dry Riesling are aromatic white wines with low alcohol content and slight levels of natural sweetness. When served chilled, they can cool the heat and make the next bite more enjoyable. Gewürztraminer has a subtle sweetness and notes of lychee, rose, and tropical fruit, while off-dry Riesling is highly acidic with flavours of stone fruit and citrus. These wines bring a touch of sweetness and acidity, turning your spicy pizza dinner into a balanced feast.
Crisp and aromatic, try our Angove Bin GT22 Gewürztraminer 2022 from South Australia, with hints of lychee and spice.
Alternatively, with its spicy profile, a Grenache/Garnacha red wine pairs well with spicy pizza while offering enough fruitiness to balance the palate.
Meat feast
What meat doesn’t go on a meat feast pizza? Pork, chicken, beef, bacon, pepperoni, ham – all these toppings call for a red wine that can stand up to all this flavour.
Any full-bodied, bold red should make for a delicious wine pairing option to balance out these rich, meaty flavours. A rich, full-bodied Italian red like a Barolo or a Super Tuscan can stand up to the robust, meaty flavours.
Browse our collection of premium full-bodied red wines to discover the perfect partner for your meat feast pizza.
White pizza
A less common style of pizza, white pizzas are gaining popularity for their flavourful creamy bases and fresh green toppings such as spinach and green pepper. They’re perfect for pizza lovers who want to buck traditional flavours and try something new.
Without the acidity of the tomato sauce, try a fuller-bodied white like a Chardonnay, or a light Italian red like a Barbera.
RedHeads’ Harmonie Rox Chardonnay 2023, made with grapes from Coonawarra, is smooth and creamy but has a bright citrus zing – perfect for this topping combination.
Seafood
This light and fresh pizza may include all manner of seafood, from prawns, shrimp, clams and mussels to calamari, crab, smoked salmon, and sometimes even octopus. They often have toppings such as garlic, parsley and lemon, accentuating the seafood’s delicate flavours.
To pair with a seafood pizza, look for a light, crisp white wine such as Verdicchio or Vermentino, which can complement the delicate flavours of the seafood.
Ham and pineapple
Although controversial, the ham and pineapple topping is too popular for us not to include on this list. Also known as a Hawaiian pizza, this topping combination was confusingly created in Canada, and is now at the centre of many heated pizza topping debates.
On a tomato base with chunks of pineapple, smoky ham and creamy Mozzarella, you’ll want a white wine with complementary tropical fruit flavours and citrus aromas for this love-it-or-hate-it pizza. An off-dry Riesling has just enough sweetness to match the hot, juicy chunks of pineapple and enough acidity to cut through the fattiness of the cheese. But if you prefer rosé wine, a light and equally fruity California White Zinfandel could work a treat, too.
Juicy and easy-drinking, a glass of mouthwatering Petticoat White Zinfandel 2021 is a must-have with a slice of ham and pineapple.
About the author
Nikki Jacoby
Nikki has spent all her career in wine, selling it first by the spoken word, then as a writer in the publishing world, before returning to work within the Laithwaites’ copy team for most of the last 30 years. Many years ago, she passed both halves of the diploma, but the greatest education in wine has been a full immersion in it, visiting the places and talking to its many passionate producers. As a topic, it will never cease to fascinate.
