{"id":149143,"date":"2025-04-24T17:59:27","date_gmt":"2025-04-24T17:59:27","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=topics&p=149143"},"modified":"2025-08-21T09:21:42","modified_gmt":"2025-08-21T09:21:42","slug":"perfect-pairings-pizza-wine-matches-made-in-heaven","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/perfect-pairings-pizza-wine-matches-made-in-heaven\/149143\/","title":{"rendered":"Perfect Pairings: Pizza-Wine Matches Made in Heaven"},"content":{"rendered":"

Finding wines that pair well with your styles of pizza<\/h1>\n

Eighty-four percent of U.S. wine drinkers say pizza is their favorite food, according to a study commissioned by Francis Ford Coppola Winery, so it\u2019s no surprise that Coppola Senior Winemaker Andrea Card has given a lot of thought to what makes wine pair well with pizza.<\/p>\n

\u201cThe qualities of wine would be how rich it is \u2013 or how bright it is \u2013 really looking at the acidity of the wine versus the strength of the wine. All of those actually pair well with pizza; it just depends on what type of pizza,\u201d says Card, who serves as emcee at the Coppola Perfect Your Pizza Contest, now in its fourth year. Contestants are judged on, among other things, how well their pizzas pair with wines, which they select from Coppola\u2019s Diamond Collection.<\/p>\n

Ricky Webster, who won the 2024 competition, created a Sicilian-style Caponata pizza<\/a> with thick, focaccia-like crust topped with diced eggplant, baby Roma tomatoes, Castelvetrano olives, golden raisins, burrata and whole-milk mozzarella, finished with grated Parmesan, fried capers and fresh basil.<\/p>\n

Card says Webster chose to pair his award-winning pie with a ros\u00e9 of Pinot Noir. \u201cThe lightness and brightness and the fruit of the ros\u00e9 really lightens up the pizza,\u201d which was on the heavier side, creating \u201ca beautiful little integration of flavors,\u201d she says.<\/p>\n

Other finalists included a late-summer peach pizza paired with Sauvignon Blanc, a broccoli rabe and porchetta pizza paired with Pinot Grigio and a crispy soppressata and fig pizza paired with Prosecco ros\u00e9.<\/p>\n

\u201cDepending on what you put on top of that pizza, it\u2019s going to make a difference. It\u2019s not necessarily based just on the thickness of the crust. It\u2019s really the toppings and the flavors that are happening with it,\u201d Card tells Pizza Today.<\/em><\/p>\n

Notes from a Long Wine List<\/strong><\/h2>\n

Mike Fadem, owner and kitchen manager at Brooklyn-based pizzeria Ops<\/a>, says he has a wine problem \u2013 meaning he loves adding to his wine list, which he estimates at around 300 bottles.<\/p>\n

A couple of years after opening Ops, an adjacent basement area became available, and Fadem uses the area for wine storage and dough fermentation. \u201cWe try to keep it between 60 and 65 F, and that gives us a really nice, steady fermentation,\u201d Fadem says. (See \u201cPlay It Cool<\/a>\u201d for details about proper beverage-serving temperatures.)<\/p>\n

In recent years, Fadem has embraced orange wines made in Italy, saying \u201cThey go really well with food; they\u2019re very gastronomic and interesting, and our staff likes it a lot, which we\u2019re focused on here.\u201d Ops also is focused on natural wines, and he explains that using macerated skins during the winemaking process both adds the \u201corange\u201d color and also helps protect the wine so that winemakers don\u2019t have to use preservatives such as sulfites.<\/p>\n

As for his favorite wine to pair with pizza, Fadem says, \u201cWe\u2019ve gotten really into a set of red wines that are really light and easy to drink with a little chill on them. And our clientele definitely is drawn to those. It\u2019s like the wine counterpart to beer, which is obviously a great combination: beer and pizza.\u201d<\/p>\n

Some of the red wines Ops serves chilled include fruit-forward Barbera, sourced from Piedmont region of Italy, as well as dark and earthy Aglianico, grown outside Naples. He says the dry Italian white wine Cortese typically comes from the Gavi region in Piedmont, and he enjoys pairing it with a cheesy, white pizza topped with cooked vegetables.<\/p>\n

Fadem believes spicier, rustic white wines from the Rh\u00f4neValley \u2013 such as Grenache Blanc, Roussanne and Viognier \u2013 can be \u201cdynamic\u201d combinations with pizza.<\/p>\n

Operating out of New York, Fadem says the options for imported European wines are vast \u2013 and not as expensive as if he was having them shipped to the Midwest or West Coast. Additionally, he enjoys hosting winemakers to speak with staff and customers every couple of months. \u201cWe don\u2019t make people pay or have prix fixes or anything like that. We\u2019ll offer their wines by the glass for the night, and the winemaker can talk to everybody that\u2019s tasting the wines. It\u2019s very fun.\u201d<\/p>\n

Winemaker Recs<\/strong><\/h2>\n

Card\u2019s favorite pizza pairing is a Sauvignon Blanc with the peach pizza at Rosso<\/a>, a Neapolitan, wood-fired pizzeria in Santa Rosa, California. \u201cIt\u2019s olive oil, a little cheese, slices of peach and arugula. The freshness of the arugula and the sweetness of the peach goes so nicely with all sorts of different styles of Sauvignon Blanc,\u201d a crisp white that she says can contain both tropical fruit and stone fruit flavors. \u201cThen you can also have the grass-driven Sauvignon Blanc, more New Zealand style. But the peach with the sweetness can be balanced with the tartness of Sauvignon Blanc.\u201d<\/p>\n

She says California-style buttery Chardonnay would be a natural pairing for a savory, creamy white pizza, while Prosecco is a great palate cleanser with a bright acidity that helps cut the heaviness of some denser pies.<\/p>\n

\u201cPizza is inherently a wine-friendly food,\u201d Card says. \u201cThere\u2019s some beautiful Italian wines that go with pizza, obviously, because that is their home.\u201d Specifically, she points to Chianti, the traditional Italian pizza wine, as well as Sangiovese, which she calls a medium-bodied, more acid-driven wine.<\/p>\n

Both Card and Fadem agreed that many consumers will select their favorite wine off the menu, regardless of whether it is considered a good pairing with their food selection. \u201cSome of the wines I don\u2019t necessarily recommend with pizza, but there\u2019s a lot of people that just like to drink the same wines all the time, and so we want to have something for them,\u201d Fadem says.<\/p>\n

 <\/p>\n\n\n\n\n\n\n\n
\n

Sparkling Wine<\/strong><\/h2>\n<\/td>\n

\n

Pinot Grigio<\/strong><\/h2>\n<\/td>\n

\n

Ros\u00e9<\/strong><\/h2>\n<\/td>\n<\/tr>\n<\/thead>\n

Best known for wedding toasts and New Year\u2019s Eve celebrations, sparkling wine is a stalwart accompaniment for many pizzas. Italian Prosecco has a touch of sweetness that pairs well with salty Hawaiian pizza.<\/td>\nYou\u2019re not likely to write a love letter about it, but Pinot Grigio is the most easy-drinking wine there is. It works harmoniously with almost any food; the classic pairing is Margherita pizza.<\/td>\nThough Ros\u00e9\u2019s reputation as a summer sipper is well deserved, more wine drinkers are choosing this light, fruity selection all year long. Ros\u00e9 pairs nicely with prosciutto and fig pizza.<\/td>\n<\/tr>\n
\n

Pinot Noir<\/strong><\/h2>\n<\/td>\n

\n

Chianti<\/strong><\/h2>\n<\/td>\n

\n

Zinfandel<\/strong><\/h2>\n<\/td>\n<\/tr>\n

Light-bodied Pinot Noir is a perfect pairing for cracker-thin pizzas with nuanced flavors. Best grown in a cool climate, Pinot Noir is a delicate red goes well with BBQ chicken pizza.<\/td>\nSkip the fava beans. Chianti is known as a great pizza wine because it plays with others \u2013 others, in this case, being a variety of cheeses and toppings on classic red-sauce pie.<\/td>\nThis bold, tannic red can stand up to Italian sausage and a bit of spice. Soppressata, anyone? It\u2019s America\u2019s answer to the question, \u201cWhat wine should I drink with pizza?\u201d<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Kate Lavin is Senior Editor at Pizza Today.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Finding wines that pair well with your styles of pizza Eighty-four percent of U.S. wine drinkers say pizza is their favorite food, according to a study commissioned by Francis Ford Coppola Winery, so it\u2019s no surprise that Coppola Senior Winemaker Andrea Card has given a lot of thought to what makes wine pair well with […]<\/p>\n","protected":false},"author":62,"featured_media":149124,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[2112,2202,2600,2601],"topic":[3270],"class_list":["post-149143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-pizza-pairing","tag-sparkling-wines","tag-wine","tag-wine-and-pizza","topic-menu-development"],"acf":[],"yoast_head":"\nPerfect Pairings: Pizza-Wine Matches Made in 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