Pizza has never found itself at the epicenter of fine dining, yet it holds a dear place in most people’s hearts. Pizzerias are everywhere and the ever-present debate rages on: what is the best wine to enjoy with my pizza? The simple answer is, there is no answer. You can enjoy any wine with a good slice and a lot of the time it comes down to personal taste. However, there are key bits of advice worth considering.
First things first, red or white? Red wine has long been the go-to wine for pizza, yet a full-bodied white can be terrific with the right pizza. For example, an Italian white blend can be the perfect pairing and was recently rated as the best ‘pizza wine’ by The Wall Street Journal.
It also depends on the ingredients of your pizza. If you’re having a rich, meaty pizza then go for a red low in tannins and high in acidity, whilst a thin-base pizza that’s light on the toppings will go perfectly with a juicy, fruitful white.
As suggested by The Wall Street Journal, why don’t you give one of these a try:
Terre Nere, Etna Bianco 2015:
Deviously drinkable, still it always clings, leaving one wondering how it delights and where do the goodies come from. In aging, the noblesse of the Etna and its remarkable terroir emerge. And the loveliness turns thoughtful and deepens, still graceful, never redundant.
Terre Nere, Etna Rosato 2015:
The Etna Rosato is bright and vibrant, but never superficial. The joy it delivers has sophistication. We have found out that it ages beautifully. Not that there is any reason to age it. But when it does, the complexity is quite unexpected and remarkable in a rosé.
Produttori di Barbaresco, Langhe Nebbiolo 2015:
Full-bodied, ripe, dark red fruit and spicy notes with powerful well-integrated tannins on the finish. Will reward with cellaring of 5 – 10 years from the vintage. Pairs well with pastas and pizzas, white and red meat, rich fish dishes.