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Perfect Wine and Pizza Pairings

Whether it’s a takeaway pizza in front of the TV or something a bit fancier at your local pizzeria, wine and pizza is a winning combination. With a myriad of different toppings and flavours to choose from, here is my guide to the best wine and pizza pairings.


Margherita is a classic, and for good reason. Stringy, salty mozzarella on sweet, crushed tomatoes with an adornment of basil – what’s not to love? The flavours are light and fresh, and your wine should be too. I recommend a Provence style pale coloured, dry rosé to pair with your Margherita. The acidity in the wine will cut through the fattiness of the cheese and the herbal notes will complement the basil beautifully.


If pepperoni is your choice of pizza topping, you will need something stronger and bolder to balance out those flavours. A young Chianti is a great match for a pepperoni pizza. The fruity, herbal and slightly peppery flavours will stand up to the spicy pepperoni well.


For the veggie lovers, an unoaked Chardonnay is a great choice. Gentle notes of citrus and herbs will be a good accompaniment for most vegetables. A sparkling wine would be a good option too as the bubbles and bright acidity will act like a palate cleanser, cutting through the doughiness and oiliness of the pizza.


If you love your pizza loaded with and array of different meats, a full-bodied and savoury red is the best option. A Cabernet Sauvignon or a Malbec will work well to match the intense flavours of the pizza. The dark fruit flavours and velvety tannins are a perfect match for a meaty pizza.


The somewhat controversial Hawaiian (does pineapple really belong on a pizza?) is always a favourite and the combination of sweet pineapple and salty ham needs a wine that can pair well with both. An off-dry Riesling is a great option as the slight sweetness in the wine matches the pineapple and counterbalances the ham perfectly.


Cheers to wine and pizza!

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