Best Wine with Pizza: Expert Pairing Principles

When selecting the best wine with pizza, focus on the fundamental principles of food and wine matching: balancing weight, complementing or contrasting flavors and textures, and considering the wine's sugar, acid, alcohol, and tannins. As wine expert Mark Oldman notes, "Food and wine pairing can be like sex and pizza: even when it's bad, it can still be pretty good" (Oldman, 2004). However, for an optimal experience, match the "weight" or body of the wine to the intensity of the pizza's flavors. A heavy, robust wine can overwhelm a delicate dish. A light-bodied wine might be similarly overwhelmed by a hearty pizza (MacNeil, 2001). Consider the dominant flavor of the pizza, which might be the sauce rather than the main component (Oldman, 2004). For example, wines with good acidity can balance the acidity in tomato-based sauces. Fatty cheeses benefit from tannins or acidity to cleanse the palate.

This approach allows you to make informed choices beyond simple adages like "red wine with meat" (MacNeil, 2001).

How do wine characteristics interact with pizza flavors?

Understanding how a wine's inherent characteristics interact with food is crucial for successful pairings. Wine has three basic tastes: bitter, sweet, and sour, which correspond to tannins, residual sugar, and acidity, respectively (Goldstein, 2006). Alcohol, the fourth component, contributes to the wine's "heat" or hotness and influences its body (Goldstein, 2006). Certain types of food can accentuate or minimize these elements (MacNeil, 2001).

The following table summarizes how these key wine characteristics interact with food components, which can be applied to the diverse elements found in pizza:

Wine Characteristic	Effect on Palate (Wine Alone)	Interaction with Food (Pizza)
Acidity	Perceived by a mouth watering response, stimulates appetite (Goldstein, 2006).	"Cuts" through fatty, oily, rich, or salty dishes (Goldstein, 2006). Makes a less tart wine taste thin and weak if the food is more tart (Goldstein, 2006). Makes a tart wine seem softer when paired with an acidic and tart dish (Goldstein, 2006).
Sweetness	Determined by the amount of residual sugar (Goldstein, 2006).	Balances spice and heat (Goldstein, 2006). Can serve as a contrast to salt, such as with salty Stilton cheese and sweet Port (MacNeil, 2001). Balances tartness in food, especially if the food has some sweetness (Oldman, 2004).
Bitterness (Tannins)	Astringent, gritty texture, chalky taste (Goldstein, 2006). Enhances the perception of "body" (Goldstein, 2006).	Binds to proteins and fats in red meat and hard cheeses, making tannins seem softer (Goldstein, 2006). In the absence of food protein, tannins react with proteins on the tongue, accentuating astringency and causing a drying effect (Goldstein, 2006). Spicy and sweet foods can accentuate the dry, bitterness of tannins (Oldman, 2004). Fish oils can make tannic wines taste metallic or off (Goldstein, 2006).
Alcohol	Primary factor in dictating a wine's weight and body (Goldstein, 2006). Higher alcohol increases the perception of density and texture (Goldstein, 2006).	Salt and spicy heat accentuate the alcohol and the perception of "heat" or hotness in the mouth (Goldstein, 2006). Alcohol can also magnify the heat of spicy food (Oldman, 2004).

What does "matching weight" mean for pizza and wine?

Matching the "weight" or "body" of the wine with the weight of the food is the most basic element in food and wine pairings (MacNeil, 2001). This involves balancing the intensity of the food's flavors with the wine's perceived body. In wine tasting, a wine's alcohol level primarily determines its body. Tannins and extract can also influence it (Goldstein, 2006). For example, an oaked Chardonnay from a warm wine region like Australia is typically "heavier" in body than a stainless steel fermented Chardonnay from a cooler region such as Chablis (Goldstein, 2006).

For pizza, consider the richness of the cheese, the intensity of the sauce, and the fattiness or spice of the toppings. A full-bodied red wine like a Cabernet Sauvignon would overwhelm a pizza with delicate flavors, such as fresh mozzarella and basil (MacNeil, 2001). Conversely, a robust pizza with rich meats and a spicy sauce might overpower a light-bodied white wine such as a Pinot Grigio (MacNeil, 2001).

It is important to identify the dominant flavor of the dish. Sauces can often be the primary flavor component rather than the main ingredient (Oldman, 2004). For a pizza with a heavy cream sauce, a fuller-bodied white wine or a light red might be more appropriate than a light white wine (Oldman, 2004). When considering how to store your wine collection, remember that proper conditions can help maintain the wine's intended body and flavor profile for optimal pairing experiences later on. You can learn more about this in our guide on how to store wine.

Should you complement or contrast flavors?

After considering the weight of the wine and food, you can approach flavor and texture pairing using two main strategies: complement or contrast (Goldstein, 2006).

The complementary strategy brings together wine and food that share similar characteristics. For example, an earthy, Burgundian Pinot noir could complement an earthy mushroom dish (Goldstein, 2006). For pizza, this might mean pairing a pizza with savory, umami-rich toppings with a wine that also has savory or earthy notes.

The contrasting strategy pairs food and wine with opposing traits, operating on the idea that "opposites attract" (Goldstein, 2006). A crisp, acidic Sauvignon blanc, for instance, can cut through the richness of a fish with a creamy lemon sauce. It offers a refreshing sensation (Goldstein, 2006). For pizza, this could involve pairing a rich, fatty pizza with a high-acid wine to cleanse the palate. It could equally mean a spicy pizza with a slightly sweet wine to balance the heat. This approach became more popular in the 1980s as people experimented with pairings (Goldstein, 2006).

Both strategies can lead to enjoyable experiences. The choice often depends on the desired effect. "a nutty, slightly sweet wine" like an Oloroso Sherry or a Madeira could complement a hard, nutty cheese, and a full-bodied red wine could contrast with it (Fletcher, 2009).

What are common wine styles that pair well with pizza's main components?

Pizza has a few common components: tomato-based sauces, various cheeses, and diverse toppings. Certain wine styles tend to perform well against them, by applying the principles of weight, complement, and contrast.

For tomato-based sauces: These sauces are typically acidic. Wines with good acidity will complement this tartness, preventing the wine from tasting thin or weak (Goldstein, 2006). Medium-bodied red wines with bright acidity are often suitable. The list includes herbal, black cherry, leathery, and earthy notes for Chianti Classico, a Sangiovese-based wine from Tuscany, alongside good acidity. These characteristics allow it to stand up to tomato's acidity while offering complementary flavors.

For cheese-heavy pizzas: Cheese introduces fat and protein. These components can soften tannic wines, as tannins bind to proteins and fats (Goldstein, 2006). Hard cheeses, such as Parmesan or Cheddar, can soften tannins and make wines taste fruitier (MacNeil, 2001). Full-bodied red wines like a Bordeaux or Barolo are often recommended for hard, aged cheeses (Millesima USA, 2022). For softer, milder cheeses like fresh mozzarella or burrata, dry or off-dry white wines, light-bodied reds, or rosés are often preferred (Millesima USA, 2022). Italian Pinot Grigio pairs well with fresh mozzarella (Millesima USA, 2022).

For pizzas with rich or spicy toppings: If a pizza features rich meats or spicy elements, the alcohol content of the wine becomes a factor. Spicy heat can accentuate the perception of alcohol and "hotness" in the mouth (Goldstein, 2006). A wine with lower alcohol or a hint of sweetness can balance spice, as sweetness contrasts with heat (Goldstein, 2006). For rich toppings, a medium-bodied red wine can offer balance. Barbera, a medium-bodied red wine, is a versatile choice. It can handle a range of toppings, thanks to its typically bright acidity and fruit-forward profile.

The list includes these general wine weight guidelines:

• Lighter whites: Pinot gris, Pinot blanc, Riesling, Sauvignon blanc, Chablis, Champagne and sparkling wines, Grüner Veltliner, Vinho Verde, Muscadet.
• Medium to heavy whites: Oaked Sauvignon blanc, Alsatian wines, Albariño, White Bordeaux (Sémillon), White Burgundy, Rhône whites (Viognier, Roussanne, Marsanne), Tămâioasă Românească, and New World Chardonnay.
• Lighter reds: Beaujolais, Dolcetto, some Pinot noir.
• Medium reds: Chianti, Barbera, Burgundy, Chinon, Rioja, Cabernet franc, Merlot, Malbec, Zinfandel, some Pinot noir.
• Heavier reds: Syrah, Brunello di Montalcino, Cabernet Sauvignon, Port, Barbaresco, and Barolo.

These guidelines can help you select a wine that matches the overall intensity of your pizza. For example, a medium-bodied red like a Malbec could be a good choice for a pizza with roasted vegetables and a robust sauce. The list includes violet, plum, and tart red fruit descriptors for that grape.

How does serving temperature affect the pairing?

Serving temperature significantly impacts a wine's taste and smell. Lower temperatures emphasize acidity and tannins while muting aromatics. Higher temperatures minimize acidity and tannins while increasing aromatics. This means that even a perfectly chosen wine can be less enjoyable if served at the wrong temperature.

For red wines, such as those often paired with pizza, the International Organisation of Vine and Wine recommends a serving temperature of 15-18 °C (OIV, 2021). The list includes medium-bodied red wines like Sangiovese at 14-17 °C, and full-bodied reds like Cabernet Sauvignon at 15-18 °C. White wines, if chosen for a lighter pizza, should be served cooler. The OIV recommends still white wines at 10-12 °C, and sparkling wines at 8-10 °C (OIV, 2021).

Ensuring the correct serving temperature allows the wine's characteristics to present as intended. That in turn enhances their interaction with the pizza's flavors. You can track the performance of various wine styles and regions on our live fine wine market index to inform your buying and drinking decisions.

Choosing the right wine for your pizza involves a thoughtful application of pairing principles. By considering the weight, dominant flavors, and specific characteristics of both your wine and your pizza, you can elevate your dining experience.

To further refine your pairing skills and explore optimal matches for your fine wine collection, consult our comprehensive style pairing matrix.