1. Introduction
Explore the exciting world of wine and pizza pairings with insights from expert sommeliers.
2. Expert Insights on Pairing
3. Ideal Pairings for Italian-style Pizzas
Take it from the pros.
Traditionally, the world of wine pairing has mostly been reserved for fine-dining affairs. Bold reds accompanying juicy slabs of steak, silky whites alongside fatty cuts of fish, and sparkling rosés complementing soft, pungent cheeses have adorned dinner tables for hundreds of years.
However, the wine world has undergone a tremendous amount of change over the past couple of decades, expanding the role of sommeliers into pairing wine with everything from sandwiches and fried foods to barbecue and clambakes.
One of the most fun challenges for a sommelier is to delve into the world of pizza pairings. Alongside wines, pizza has also experienced a revolution, with toppings ranging from fruits and seafood to vegan cheese and meats.
To gain insights into the best ways to pair wine with pizza, we consulted a few expert sommeliers from Italy.
The first is Danilo Fantini, the food and beverage manager and head sommelier at Toscana Resort Castelfalfi, a five-star oasis in a village with over 2,000 years of history in Tuscany. The second is Leonardo Lazzerini, the food and beverage director and sommelier at Il Borro, a beautiful Tuscan destination owned by the Ferragamo family that features an organic vineyard, luxury suites, and exquisite cuisine.
Take note, as these two wine connoisseurs will help you find the perfect pairing for your next pizza party.
What wines pair best with pizza?
Danilo Fantini: “When it comes to white pizza with dairy products and/or cheese, pairing a wine with strong acidity creates harmony with the richness of dairy. An example is Arneis della Langhe, Greco di Tufo, or Casa Poggio I Soli 2020 (Estate of Castelfalfi). For red-based pizza, I recommend a white wine with medium structure to balance the acidity of tomatoes, such as a chardonnay or Ansonica. A red wine with delicate tannins, like the Il Poggio Nero 2019 (Estate of Castelfalfi), also pairs nicely.”
Leonardo Lazzerini: “Pizza is anything but simple. From ultra-thin crusts to thick focaccia and various ingredients, I suggest following two basic rules for easy pizza and wine pairings: White-based pizza can be matched with white wines with sustained acidity or sparkling wine. A red-based pizza’s ideal partner is silky tannin red wines that can soften the acidity of the tomato.”
What are some ideal pairings for various Italian-style pizzas?
LL: “For tonda and al taglio, a young barbera is versatile with soft tannins and juicy fruit flavors. For Roman pinsa, consider a vermentino from the Toscana coast (unoaked) for its enhanced sapidity, freshness, and floral notes. For pizza alla pala, a Tuscan rosé made with sangiovese or even syrah makes a perfect match. Neapolitan pizza pairs well with the ancient white grape falanghina. For pizza fritta, bubbles are essential; try Franciacorta or Trento DOC, or a sparkling wine made with sangiovese grapes, like our Bolle di Borro. Sicilian pizza pairs beautifully with a young red Etna wine, which is volcanic, elegant, and fruit-forward, primarily based on Nerello Mascalese.”
How about non-tomato-based pizzas like pesto, pizza bianca, Hawaiian, or seafood pizzas?
DF: “For pesto-based pizza, try vermentino Poggio I Soli 2020 (Estate of Castelfalfi). For white pizza with ricotta, a cabernet sauvignon 2011 (Estate of Castelfalfi) or cabernet franc spumantizzato works well.”
LL: “For Hawaiian pizza (with pineapple), fruits call for more fruits, so a gewurztraminer would be an excellent pairing. A rosé with extended skin maceration would also complement nicely. When it comes to seafood pizza with clams, a sauvignon blanc offers fresh acidity and minerality that cleanses the palate.”
What pairs well with American-style pizzas?
LL: “For a New York slice, both a crisp sauvignon blanc or dry rosé are great options. A Detroit-style pizza, rich in salsa, will match with Lambrusco di Sorbara. The Chicago deep dish is more of a dish than a pizza, so it requires a complex wine like Chianti or a medium-bodied cabernet.”
Are there different wine recommendations for pizzas with meat, such as pepperoni or prosciutto?
DF: “Absolutely. For meat toppings, select a red wine with good structure and delicate tannins to balance the fat in the ingredients. I recommend a Chianti Cerchiaia Reserve 2019 (Estate of Castelfalfi).”
LL: “Options could include a Chianti Classico Tuscany DOCG, a Langhe Nebbiolo DOC, a Pinot Nero Alto Adige DOC, or a pinot noir from Oregon.”
What about vegetarian pizzas or those loaded with vegetables?
DF: “For vegetable-topped pizza, I recommend a sauvignon blanc for its aromatic profile.”
LL: “A white wine with aromatic expression and structure, such as a Verdicchio dei Castelli di Jesi, would be a suitable choice.”
Do you have thoughts on wine pairings for gluten-free pizzas?
LL: “There are no restrictions on wine with gluten-free pizzas. The flavor depends on the toppings, but if the gluten-free crust isn’t as good as a regular one, consider serving a high-quality wine to elevate the meal.”
Can you recommend pairings for pizza with an Aperol spritz?
LL: “Absolutely! In southern Italy, this is a classic combination for a beloved Italian aperitivo or pizza dinner. Consider a protein-rich pizza with a rustic crust topped with buffalo mozzarella from Campania, salmon, confit tomato, and courgettes. The Aperol spritz cocktail can pair beautifully with different flavors or even wines. In summer, a rosé Aperol spritz brings a delightful twist to your pizza experience.”
DF: “I suggest trying Castelfalfi blond beer, served chilled and sparkling, for a refreshing alternative.”
