Revealed: the best wine to drink with your favourite pizza – from pairing a Hawaiian with a fruity Riesling to an intense Sangiovese to compliment a Pepperoni
- Pizza is a popular choice for Brits in lockdown treating themselves to a takeaway
- If you’re pairing it with wine, it’s wise to consider how toppings will compliment
- Ben Revell, founder of Winebuyers.com, shares suggestions for perfect combos
For many Britons treating themselves to a takeaway during lockdown, pizza is always a popular choice – and what better way to enjoy it than with a cheeky glass of vino?
If you’re looking to match your wine with your meal, the type that goes best with the Italian dish largely depends on your go-to choice of toppings.
Whether you’re a fan of meat-heavy pizzas or prefer a veggie-laden feast, there are a multitude of wines that will compliment your slice – so how do you pick the right one?
Here Ben Revell, founder of Winebuyers.com – an exclusive club which delivers cases to your door – shares his suggestions for the perfect wine and pizza combos with FEMAIL.
For many Britons treating themselves to a takeaway during lockdown, pizza is always a popular choice – and what better way to enjoy it than with a cheeky glass of vino? Pictured: stock image
This often-overlooked staple, synonymous with Italy’s national identity, is the original, the progenitor, from which all other pizzas are born.
For the wine, it ought to be Italian. The requirement here is for a wine that can handle the acidity of tomatoes and cut through the mozzarella while not overpowering the pizza’s flavour.
With aromatic notes of fresh basil, fresh tomatoes, and mozzarella, a rosé is the perfect Margherita pizza wine pairing for summer.
However, red, whites and rosés all work with this classic pizza, so it is often more about picking the wine based on your environment.
Still, stick to lighted reds, such as a Garnacha, to match with the light and fresh flavours of a Margherita.
This cheese-topped marvel, devoid of tomato sauce, calls for Italian bubbles that cut through the dough and cleanse the palate, so Prosecco is an obvious choice.
Pizza Bianco also naturally lends itself to Vino Bianco, or white wine. Look for a white that is balanced in acidity and richness, minerality, and floral notes, such as Pinot Grigio or an earthy Sauvignon Blanc.
Both crisp whites and sparkling pair perfectly with the generally lighter and less acidic white pizza.
This popular American salami is strong in flavour, often including a variety of spices such as cayenne pepper, garlic powder and paprika.
Already effectively cooked, high heat just renders and softens the meat into the pizza.
Because of the strong flavour and fat content of pepperoni, you’ll need a strong wine with intense flavours to counterbalance.
Sangiovese is a classic choice as the most popular red grape of Italy, and Cabernet Franc is a good alternative.
A true Trattoria staple, Pizza al Funghi requires the mushroom to be cooked separately before roasting atop the pizza.
The earthiness of this pizza is supported by a savoury, complex wine like Chianti. Pinot Noir is also a great match, as both Pinot and mushrooms are earthy and spicy. A little oregano makes the match even better.
A delicate rosé is another great choice for summer, because it’s bold enough to stand up to the sauce and cheese, but won’t overpower the mushrooms.
A true Trattoria staple, Pizza al Funghi requires the mushroom to be cooked separately before roasting atop the pizza. Pictured: stock image
Born in the Sixties, the Hawaiian pizza has been contentious ever since. Putting sweet and tart pineapple adjacent to salty ham makes a lot of sense from a culinary perspective, though it’s often not enough to convince traditionalists.
If you’re a fan of this sweet and salty combination, a versatile white wine is the way to go.
For those who applaud the logic of the Pizza Bianco but not the execution, this fresh tomato and basil pizza is devoid of cheese.
The simplicity of the tomato sauce, garnished with garlic and herbs, tends to go well with dry rosé wines and light reds that aren’t overpowering.
Lambrusco is an exuberant sparkling wine that flatters a whole gamut of foods, including most importantly the Pizza Marinara.
Ham and pineapple covered in cheese pairs nicely with a Riesling, which has its own combination of sweetness and acidity, with aromas of tropical fruits, flowers, and minerals. The acidity of Riesling acts as a palate cleanser and the sweetness will elevate your ham pineapple experience to a new level.
Alternatively, sparkling wines, especially those on the dry side, will complement the sweetness of the Hawaiian.
BBQ Chicken Pizza
This combination of chicken, barbecue sauce, onions and cheese has rapidly become a staple pizza offering.
The BBQ sauce that serves as the base of this pizza has a sweeter, smoky kick that pairs well with a fruit-forward wine, like most types of Pinot Noir.
BBQ sauce is a bold, powerful flavour that takes over the rest of the pizza, so you’re going to need a bold wine to go along with it. As well as Pinot Noir, you can try a Sangiovese, which is also great for cleansing the palate, or an Argentine Malbec.
Source: Read Full Article