WINE PAIRING IDEAS: Pizza

Published on:

by Wine Market Council

- Top off Any Pizza with Wine -

October is National Pizza Month, first designated in 1987 in order to celebrate one of America's most popular foods. With approximately 3 billion pizzas sold in the U.S. each year, pizza is not only an American favorite -- it's an obsession. And whether you're into frozen or delivery, pepperoni or pineapple, nothing pairs better with pizza than a glass of red or white wine.

AMERICA'S FAVORITE PIZZA TOPPINGS
WINE PAIRING

Cheese

Full and toasty Chardonnay holds up to the mouth-filling and roasted tomato flavor of the pizza sauce and richness of the cheese.

The acidity of a light Beaujolais serves as a foil for this pizza's cheesiness. A classic Chianti is also a great choice. For an American alternative try Sangiovese, named for the grape used to make Chianti.

Pepperoni

The fresh tartness of a Pinot Grigio or Pinot Gris (they are different names for wines made from the same grape) puts out the fire of the zesty pepperoni and cleanses the palate. A mild, less herbaceous Sauvignon Blanc will also do the trick.

A refreshingly cold glass of White Zinfandel is delicious with this pizza, as its sweetness tempers the spicy pepperoni.

Sausage, mushroom, and onion

A full-bodied Chardonnay holds up to the sausage and the mushrooms, while pairing perfectly with the sweetness of the onions.

A Zinfandel or Syrah (called Shiraz in Australia) has just the right fullness and zip to complement the pizza's hearty sausage and earthy mushrooms.

Classic Vegetarian (green pepper, fresh tomato, black olives, mushrooms, onions)

The herbaceous quality of Sauvignon Blanc works perfectly with the pizza's green pepper and mushrooms.

Pinot Noir is a red wine that is light enough not to overpower the pizza loaded with veggies. The wine's earthiness is an added bonus, as it complements the mushrooms on the pizza.

Hawaiian (pineapple and ham/Canadian bacon)

Wine with a Hawaiian pizza? Absolutely! Sauvignon Blanc is fantastic with this pizza. Its acidity complements the pineapple and is a delicious counterpoint for the smoky ham.

The fruitiness of a light Beaujolais complements the fruity pineapple but doesn't diminish its tartness.

An off-dry (just slightly sweet) Riesling, served well chilled, offsets the salty ham and cheese while echoing the fruity aspect of the pineapple. Try one from New York, Washington State or Germany.

Information courtesy of Wine Market Council.

Column Archives

For archived copies of 54 What's Your Wine stories, click the links below:

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August 10, 2004

Let’s Drink To A Victory For Truth In Labeling

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The United Kingdom - Libations Beyond Whiskey & Beer

August 16, 2003

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August 9, 2003

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August 2, 2003

New Gay Winery Begins To Generate Headlines

- Top off Any Pizza with Wine - October is National Pizza Month, first designated in 1987 in order to celebrate one of America's most popular foods. With approximately 3 billion pizzas sold in the U.S. each year, pizza is not only an American favorite -- it's an obsession. And whether you're into frozen or delivery, pepperoni or pineapple, nothing pairs better with pizza than a glass of red or white wine.
AMERICA'S FAVORITE PIZZA TOPPINGS	WINE PAIRING
Cheese	Full and toasty Chardonnay holds up to the mouth-filling and roasted tomato flavor of the pizza sauce and richness of the cheese. The acidity of a light Beaujolais serves as a foil for this pizza's cheesiness. A classic Chianti is also a great choice. For an American alternative try Sangiovese, named for the grape used to make Chianti.
Pepperoni	The fresh tartness of a Pinot Grigio or Pinot Gris (they are different names for wines made from the same grape) puts out the fire of the zesty pepperoni and cleanses the palate. A mild, less herbaceous Sauvignon Blanc will also do the trick. A refreshingly cold glass of White Zinfandel is delicious with this pizza, as its sweetness tempers the spicy pepperoni.
Sausage, mushroom, and onion	A full-bodied Chardonnay holds up to the sausage and the mushrooms, while pairing perfectly with the sweetness of the onions. A Zinfandel or Syrah (called Shiraz in Australia) has just the right fullness and zip to complement the pizza's hearty sausage and earthy mushrooms.
Classic Vegetarian (green pepper, fresh tomato, black olives, mushrooms, onions)	The herbaceous quality of Sauvignon Blanc works perfectly with the pizza's green pepper and mushrooms. Pinot Noir is a red wine that is light enough not to overpower the pizza loaded with veggies. The wine's earthiness is an added bonus, as it complements the mushrooms on the pizza.
Hawaiian (pineapple and ham/Canadian bacon)	Wine with a Hawaiian pizza? Absolutely! Sauvignon Blanc is fantastic with this pizza. Its acidity complements the pineapple and is a delicious counterpoint for the smoky ham. The fruitiness of a light Beaujolais complements the fruity pineapple but doesn't diminish its tartness. An off-dry (just slightly sweet) Riesling, served well chilled, offsets the salty ham and cheese while echoing the fruity aspect of the pineapple. Try one from New York, Washington State or Germany.
Information courtesy of Wine Market Council.