wine pairing with supreme pizza

For those on a budget, sparkling wines from France are a great alternative, particularly a Crémant du Jura or Crémant de Provence. Soft reds won't overpower the simplicity and lightness of tomato and mozzarella. As the focal point of the pizza, the red sauce contributes an acidic taste that's not too overwhelming.

This is why I was so astounded when I was first served Lambrusco with Margherita pizza many years ago.

This non-conventional pizza tends to pair better with more savory, smoky white wines. For those decadent, cheesy pies (like a caciocavallo, aged provolone foundation or quattro formaggio), Lerma suggests a strong white or bold red wine that can stand up to all that richnessSome good bets are Aglianico, Cannonau di Sardegna (a Grenache) or oaked Sangiovese of Tuscany.













Good Chianti is both savory and spicy, with red fruits, bitter herbs, balsamic vinegar, smoke, and leather notes.

Lighter whites also pair well with high-acid cheeses such as feta or goat cheese.On the other hand, meatier, more assertively flavored toppings such as grilled chicken, smoked mozzarella and bacon can stand up to heavier white wines such as buttery chardonnay and aromatic viognier.When it comes to pairing wines with red sauce-based pizza, I find red wines work best since the tangy flavor of the tomato sauce tends to overpower most white wines.

Made from the Sangiovese grape in Italy, this wine makes me dream of pizza when I drink it. says Lerma.

Pairings / matches for 4765 foods / recipes and 1635 wines from 23 countries. The trick to pairing wine with pizza is to first consider the sauce and then match the toppings.White sauce-based pizzas are best paired with a light- to medium-bodied white wine that offers enough acidity to cut through the richness of the cheese, but the weight also must be in balance with the choice of toppings.
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Match the greasiness of spicy pepperoni or sausage-based pizza with a fresh cherry and softer tannic red like Langhe Nebbiolo or bolder Barbaresco says Lerma.Sangiovese, a red wine and one of Italy's most popular grapes, is another good option says executive chef Edwin Rivera from The nature of the wine is very strong and creates a great balance with the high-fat content of the cured meats says Rivera.

says Lerma. I'm suddenly starving just thinking about it!"



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Slathered in a delicious red sauce, a slice of cheese pizza tastes best with a slightly acidic wine, such as Montepulciano or pinot noir. "I'd highly recommend red wines that are made with Italian grapes from Tuscany...and reds from Mt.

Choose light and refreshing varietals such as sauvignon blanc or pinot grigio for vegetarian toppings: basil pesto, tomatoes and green peppers.

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NatashaPhoto/ iStock For a simple pizza Margherita, I prefer light and juicy Italian reds such as barbera and valpolicella.For meat toppings such as salami, pepperoni or sausage, you can turn up the volume a bit and go with more fruit-forward, robust selections such as nero d'avola, primitivo or aglianico. "My favorites are Chenin Blanc from France and Fiano from Italy," says Reynolds.For other types of seafood pizzas, look for white wines that have good acidity and bright minerality. Etna in Sicily work really well with a marinara or margherita pizza, as well as a pepperoni pizza," says Grant Reynolds, wine director and partner behind the New York City pizzeria "Rosso di Montalcino or Chianti Classico.

This slice devoid of tomato sauce (it is simply baked crusty pizza dough brushed with olive oil, sea salt and sometimes finished with fresh herbs, garlic or a light sprinkle of shaved Italian cheeses like Parmigiano-Reggiano) naturally lends itself to a vino bianco (white wine) says Lerma.



Chinati is probably the most classic wine and pizza pairing.

Cheese pizza may be a classic, but you can't pair it with just any type of wine.

Look for one that for is balanced in acidity and richness, minerality, and floral notes.Since this type of pizza is widely attributed to the southern Italian region of Campania and Rome, Lerma chooses a Falanghina white wine (of the same region) with its apple, pear and stony minerality.

Wine Pairings for Pizza Toppings By Food & Wine Updated June 15, 2016 It just works like magic.
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iStock It tastes like a Sauvignon Blanc twice as expensive and if there is any wine you’ll want to preorder during the Whole Foods wine sale (see more details below), this would be the one.

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