In the amazing world of wine and food pairing, pizza with wine sits as one of the most popular combinations, enjoyed by millions all around the world on a regular basis (if you are not, then perhaps you should). I have to admit that there’s hardly a week for me without such a delight.
So because here at Social Vignerons we like to take things to another level for you, with our friends of HisandHerwine.com we have assembled guidelines to truly amazing flavor associations.
We’ve taken 8 of the most iconic and popular Italian pizza recipes that most pizzerias should have on offer, and matched them with almost-everyday wines.
To spice things up and give you further freedom for experimenting, we’ve selected 2 wines for each pizza: an international wine or a more local Italian wine.
The perfect way to discover the varied world of wine, and the even-more-varied world on Italian wine !
Descriptions of the pizza recipes and why they’ll go well with the wines come after the Infographics.
Posters are available to buy online via the His and Her Wine Store or by clicking on the images below.
Today’s wine and pizza pairings: why do they go together?
Margherita: tomato sauce, mozzarella, basil leaves
Italian Wine: Cerasuolo d’Abbruzzo
International wine: Rosé
This is simple pizza with 3 core ingredients to the colors of the Italian flag. Avoid wines that would overpower the pizza. Your favorite rosé wine (so you can select your favorite color and sweetness level) will work perfect. Or stay on the Italian theme with a Cerasuolo d’Abbruzzo.
Marinara: tomato sauce, garlic, Olive oil
Italian Wine: Trentino-Alto Adige Pinot Nero
International Wine: Pinot Noir
The Marinara is also a classic 3-ingredient Pizza with relatively subtle flavors you don’t want to cover with your wine too much. The fruitiness and spiciness of a light-bodied Pinot Noir or Italian Pinot Nero will marry perfectly, yet respecting the dish.
Prosciutto e Funghi: tomato sauce, champignons or porcini, ham or prosciutto, mozzarella
Italian Wine: Chianti Classico
International Wine: Sangiovese
With mushrooms and cured ham, we need a full-bodied red, yet preferably quite acidic. A Chianti Classico (make it Riserva if you can) is the perfect and local match (Prosciuto e Funghi is a favorite is Tuscany). Californian or Australian Sangiovese will also do the trick. If you can find a Sangio, you can always go for a Cabernet Sauvignon wine.
Napoletana: tomato sauce, anchovies, mozzarella, capers, oregano
Italian Wine: Campania Falanghina
International Wine: Sauvignon Blanc
With anchovies, one has to go for a white wine. Local wine from Napoli’s region Campania is a time-tested ideal match. If you’re feeling more adventurous, a slightly grassy, acidic, and fruity Sauvignon Blanc will surprise you positively here.
Quattro Stagioni: tomato sauce, Italian sausage, salamino, mozzarella, prosciutto, artichoke hearts, button mushrooms, clams, parmesan, fontina cheese
Italian Wine: Soave Classico
International Wine: Riesling
The Quattro Stagioni (four seasons) is basically a pizza with four different toppings on each quarter. So you will need a chameleon of a wine able to marry various flavour profiles. White wines are a safer choice here. The subtly fruity Soave from Verona province should be exquisite. A spicy and acidic Riesling will lift up each mouthful and take your experience to another level: a delicious and explosive wine and food flavor pairing.
Capricciosa: tomato sauce, Italian sausage, salamino picante, ham, artichoke hearts, mozzarella
Italian Wine: Piedmont Nebbiolo
International Wine: Grenache
The Pizza Capricciosa with its wealth of tasty meaty ingredients cries for a flavorsome yet not ginormous red. A Piedmont Nebbiolo (e.g. Langhe, Alba, Barolo or Barbaresco) will bring fruit, spices and a touch of tar aromas for the savory element. Grenache will be fruity, full-bodied but not too tannic, respecting the dish. You can also combine Italian AND Grenache with a Cannonnau di Sardignia. That sounds absolutely delicious!
Quattro Formaggi: tomato sauce, mozzarella, pecorino, gorgonzola, groviera (Swiss cheese), black olives
Italian Wine: Puglia Primitivo
International Wine: Zinfandel
If there’s a traditional Italian pizza for the big-red wine lovers, it is the Quattro Formaggi. With its abundance of tasty cheeses, you can afford to bring up big tannins and big flavors to the table. A rich Primitivo from the Southern Puglia region or its Californian cousin Zinfandel will be welcome.
Pizza Bianca (White Pizza): mozzarella, Taleggio cheese, Parmigiano-Reggiano, oregano, black pepper
Italian Wine: Veneto Pinot Grigio
International Wine: Unoaked Chardonnay
With a creamy tomato-free pizza, let’s bring some acidity and subtle floral flavors from a crispy white wine. Any decent pizzeria or wine shop should offer an Italian Pinot Grigio or unoaked Chardonnay to select for a gratifying match.
Again, posters are available online via the His and Her Wine Store or by clicking on each of the Infographics above.