Pizza and wine are made for one another — but not just any bottle can complement the iconic dish. After consulting our vino experts, we've narrowed down three things to consider when pairing these two Italian staples together.
1. CONSIDER THE TOPPINGS
There is no one-wine-fits-all pizza rule. Instead, it pairing wine and pizza together heavily depends on the toppings. Consider the ingredients and flavors 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 flavor, are balanced by soft, fruity wines like Barbera, Barbaresco, or Sangiovese.
MUSHROOM: The earthiness of a pizza con funghi is supported by a savory, 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.
2. GET BUBBLY
When in doubt, go for bubbles. Sparkling wines like Prosecco, Lambrusco, or a sparkling rosé will help cut through the doughiness and act as a palate cleanser. Bubbly wines tend to go with a variety of toppings, making it a great choice to share with the whole table.
3. DRINK WHAT YOU LIKE
At the end of the day, there is no right or wrong answer when pairing pizza with wine. In fact, many Italians prefer beer or soda over wine when it comes to eating pizza. Our number one rule: drink what you like!
Pick up the perfect vini to pair with your pizza at your local Eataly wine shop, then explore our tips about pizza on Eataly Magazine!