The Margherita pizza is certainly the most popular in the world. It is based on simple flavors: tomato, mozzarella, and basil and therefore requires a wine that can bring freshness without overpowering the delicacy of the ingredients.
A light Burgundy Pinot Noir or a white such as a Vermentino from an appellation like Figari are, for example, particularly suitable choices. Their acidity will perfectly complement the tomato sauce, while their fruity aromas will harmoniously pair with the cheese.
With its topping combining tomato, ham, cheese, and mushrooms, the Regina pizza offers a delicious balance for ententhusiasts.
This type of pizza pairs very well with fruity red wines with soft tannins or with certain aromatic white wines. A Pinot Noir or a light Italian red wine are often safe bets.
The four-cheese pizza is characterized by its richness and creaminess. To balance these intense flavors, a lightly oaked Chardonnay or a Corsican Vermentino are, for example, excellent options. The same applies to cream-based pizzas.
As for red wines, a low-tannin Pinot Noir or a Beaujolais Gamay also pairs well with the richness without weighing down the pairing.
Meat-topped pizzas (pepperoni, sausage, chorizo, beef) have stronger flavors and are sometimes slightly spicy. They therefore call for red wines with generous fruit and a beautiful structure.
A Chianti or an Italian red wine from a characterful appellation such as Montepulciano d’Abruzzo will be ideal with this type of topping.
Vegetarian pizzas offer many food and wine pairing possibilities depending on the vegetables used. Fresh white wines, rosés or light reds are often the best choices.
The vegetal notes, tension, and aromas of these types of wine indeed help to highlight the different toppings without overpowering the flavors of the dish.
Hawaiian pizza stands out for its combination of savory and fruity flavors. This original combination generally pairs best with wines offering a nice freshness and a fruity profile.
Rosés from Provence, Viognier from the Rhône Valley, or even light red wines from Alsace will provide an ideal and delicious pairing between the richness of the toppings and the richness of the dish.