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Pizza Pairings

Pizza is one of the world’s most versatile and glorious culinary creations, but where do you start with so many toppings? There is no one-wine-fits-all pizza rule. Instead, pairing wine and pizza together heavily depends on the toppings. Consider the ingredients and flavours first, then pair it with a wine that will either contrast or complement them. Here are a few guidelines for pairings:

TOMATO-BASED: Simple tomato sauce pizzas like marinara or Margherita tend to go well with dry rosé wines and light reds.

WHITE PIZZA: Pizza bianca, or “white pizza,” pairs well with white wines like Pinot Grigio, Falanghina, and even Prosecco.

MEATY: Meat-based pizzas, which are often strong in flavour, are balanced by soft, fruity wines like Barbera, Barbaresco, or Sangiovese.

MUSHROOM: The earthiness of a pizza con funghi is supported by a savoury, complex wine like Chianti.

CHEESE: A cheese-forward pizza, like quattro formaggi, is balanced by strong whites or bold reds like Aglianico, Cannonau di Sardegna, Montepulciano d’Abruzzo, or an oaky Sangiovese from Toscana.