Wine and pizza. Like bacon and eggs and cookies and cream, some things in life are just meant to be. Although, these days there are just about as many pizza toppings out there as there are wine varieties, and that’s where things can get a little tricky. The pizza reaches a whole new level when matched with a selected wine. So, to help you find the perfect wine to go with your favourite pizza, we’ve put together this handy little guide.
Exclusively, we have brought for you the classic pairings of pizzas and the majestic wines:
It is the simplest pizza with several variations; you can complement it with cheese or thinly sliced potato.
Wine to pair: Fiano di Avellino
A wine that features some of the delicate aspects of the salt and piney-herbal characters makes for a really delightful pair with Bianco. Fiano di Avellino with its clearly smokey, piney aromas, its fresh, residual character and its balanced acidity create an exhilarating match.
The Margherita or Neopolitan pizza is a flat round of dough topped with nothing more than tomato gravy, pieces of fresh mozzarella and fresh basil.
Wine to pair: Barbera d’Alba
Margherita is an effortless pizza being all about simplicity. Eloquent versions of Barbera go extremely well as they imitate the freshness of the pizza and have the solid support of acidity to match the red sauce.
The strength of umami-rich flavors in the mushrooms with the stout of mozzarella and a dash of thyme make this, undeniably, the best pizza of all.
Wine to pair: Barolo
A relaxed, aged version of Nebbiolo, such as an old-style Barolo, goes well to feature similar flavor characteristics all with brilliant acidity to split the creaminess of the cheese.
Ingredients like ground pork and fennel come together to give an amazing taste profile that is spread on top of a pie with sliced scallions/onions and mozzarella.
Wine to pair: Lambrusco di Sorbara
A mild style of Lambrusco di Sorbara goes best with this pizza. It offers a fresh, lush red fruit character, sparkle and acidity that are a wonderful partner to the fullness of the pork and savoury-ness of the onion.
Vongole (clam) and Parsley
The exceptionally delightful combination of chopped clams and red pepper flakes over mozzarella with minced parsley on top makes this pizza an all-time favorite.
Wine to pair: Etna Bianco Superiore
Some of the greatest whites make for a superb combination. The wines from Etna and Pietra Marina are the benchmarks. This rough, saline-driven white goes extremely well with the salty quality of the clams and the creaminess of the cheese.
This pizza is the actual Italian ancestor to the Canadian Bacon pizza. During the early fall you’ll every so often see prosciutto and arugula sharing space with fresh figs which adds distinctive sweetness.
Wine to pair: Collio Bianco
The fusion of salty ham, crisp refreshing greens and a Friulano-based blend creates the ideal balance of richness and elegance in a wine and pizza pairing.
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Source: Winefolly, Wineselectors