Pairing wine with pizza might seem tricky at first because pizza comes in so many styles and toppings, but the key is to match the wine’s character with the dominant flavors on the slice. Start by thinking about the sauce, cheese, toppings, and crust.

A simple margherita pizza with fresh tomatoes, mozzarella, and basil calls for a light, bright red wine like a Chianti or Barbera. These wines have enough acidity to cut through the cheese and complement the tomato without overwhelming the delicate herbs.

For pepperoni or sausage pizza, go for a medium-bodied red with some spice and structure. A Zinfandel or a Sangiovese works well because their bold fruit flavors stand up to the savory, sometimes fatty meats. The slight sweetness in Zinfandel can also balance the heat from spicy pepperoni. If you prefer a white wine, try a Grenache Blanc or a light Pinot Grigio with a higher acidity to refresh your palate between bites.

Vegetarian pizzas with lots of roasted vegetables like eggplant, bell peppers, or mushrooms pair beautifully with earthy, medium-bodied reds like a Pinot Noir. The wine’s subtle mushroom and berry notes echo the flavors in the toppings. Opt for a gentle, tannin-light red to let the vegetables shine without conflict.

If your pizza is loaded with creamy sauces like alfredo or has heavy cheeses like ricotta or gorgonzola, a crisp white wine is your best friend. A full-bodied Chardonnay that’s been aged in oak can handle the richness, while Prosecco or Champagne’s bubbles and zing cut through richness like a perfect reset button.

For seafood pizzas with clams, shrimp, or anchovies, go for a bright, mineral-driven white like a Sauvignon Blanc or Vermentino. These wines have citrus and saline notes that mirror the oceanic flavors and won’t overpower the delicate seafood.

Deep dish or thick crust pizzas, often loaded with cheese and meat, need a wine with structure and depth. A robust Malbec or a Barolo can match the heft of the pizza without getting lost. Tannins in Malbec or Barolo help cut through richness and vegas108 link enhance texture.

The crust matters just as much as the toppings. A wood fired thin crust might benefit from a lighter wine, while a thick, bready crust pairs well with more substantial wines. Ultimately, the best pairing is the one you enjoy. Taste, experiment, and trust your palate. Rules are meant to be broken—find your perfect match through curiosity.