October 15th, 2011 by eileen in food pairing
Pizza and wine are fast becoming the best of companions. Just about every type of food – seafood, vegetables, meat, fruit, and even chocolate – has become a topping. The best part is that for every type of pizza, there also is a great wine for your pizza wine pairing.
There are several wines that stand out as going well with the more traditional pizza toppings. You can’t beat Zinfandel for matching with plain cheese (or no cheese), the ever-popular Pizza Margherita, pepperoni, sausage, or everyone’s favorite – anchovies! Other complementary choices include Chianti, Malbec, Shiraz and Sangiovese. Fruity and spicy Montepulciano fares well with a meat or eggplant topping. Garlic lovers may want to pair up with a glass of Pinot Noir.
A crisp Sauvignon Blanc or Pinot Grigio will pair nicely with a vegetable or white pie. Chardonnay and Pinot Noir also works, especially if the topping includes mushrooms.
Stepping away from the traditional pizza wine pairing – poultry on your pizza definitely calls for a delicate Pinot Noir or smooth Sangiovese. For pineapple and ham pizza lovers, try Sauvignon Blanc, Beaujolais or Riesling. Pizza with bacon pairs well with Tempranillo. When it comes to seafood on your pie, try a Sangiovese with clams and a rich Chardonnay with shrimp or scallops.
As far as dessert pizza goes, (and we all like to go there) dessert wines such as ports, ice wines and sweeter Rieslings are great choices. However, if chocolate is a major ingredient, depending on the amount and type, you might want to research more on chocolate and wine pairings.
What will you choose to top off your pizza wine pairing!