Whether you’re out grabbing a slice or staying at home and relaxing, many people’s minds gravitate towards the low-key pairing of “pizza and beer.” But why not elevate the culinary experience with some wine?
When it comes to wine and food pairings, there are no wrong answers — if you like it, then it’s a great pairing. But if you’re looking for some flavor profile matching guidelines with your pizza of choice, here’s a springboard:
Whipping up a classic Margherita pizza? You’ve got your aromatic basil, creamy motz, and fresh tomatoes. so this pie lends itself to a light, fresh, and fragrant wine like a dry rosé. Try: Kim Crawford Rosé ($15.99) or go a bit more high-end with Ferrari Rosé NV ($35.99).
If you’re making a meat lover’s pizza pie, you can go two directions with your wine. One option is to reach for a vino that’s equally hearty and full-bodied like a Cabernet Sauvignon, which has the tannins to stand up to the fattiness of the sausage and pepperoni. Or, swing the opposite direction with a Lambrusco — an effervescent red with subtle sweetness that helps cleanse your palate and balance out the meats’ big, bold flavors. Try: Zuccardi Q Cabernet Sauvignon ($19.99) or go for some bubbles with 90+ Cellars Lot 172 Lambrusco ($12.49).
If it’s a mushroom pizza kind of night, those umami notes in the ’shrooms beg to be paired with a smooth, earthy, and lighter-bodied red like Pinot Noir. Try: Kramer Vineyards 2017 Pinot Noir Estate ($28).
White pizza skips the red sauce altogether and boasts a ricotta, mozzarella, and Pecorino Romano base. With the pie’s low acidity and big-time creaminess, a full-bodied white like Chardonnay has the creamy mouthfeel that will match perfectly. Try: Chateau Ste. Michele Chardonnay ($15).
Not in the mood for any of these sippers? Just remember that bubbles go with almost anything. Try the sparkling cuvée from J. Vineyards ($21.99); treat yourself with Veuve Clicquot Brut Champagne ($40.99); or keep it in the Italian family with a bright, effervescent bottle of Ferrari Brut ($21.99).
