Choosing the right wine for pizza may appear complicated 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.

For a classic margherita, reach for a vibrant, acidic red such as Chianti or Barbera. These wines have enough acidity to cut through the cheese and complement the tomato without overwhelming the delicate herbs.

Pepperoni and vegas108 login spicy sausage demand a red wine with bold fruit and peppery notes. 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. For white wine lovers, a crisp Grenache Blanc or zesty Pinot Grigio cuts through the richness.

When toppings include eggplant, peppers, or mushrooms, a nuanced Pinot Noir complements the flavors perfectly. The wine’s subtle mushroom and berry notes echo the flavors in the toppings. Choose a low-tannin red to avoid bitterness alongside vegetables.

Creamy, rich pizzas—think alfredo or gorgonzola—demand a bright, crisp white. A full-bodied Chardonnay that’s been aged in oak can handle the richness, while a sparkling wine like Prosecco or Champagne cuts through the fat and cleanses the palate with its bubbles and acidity.

When clams, shrimp, or anchovies are on top, pick a crisp white with saline and citrus notes. 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 enhance texture.

Never underestimate the role of the crust in pairing. 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. Try different combinations and let your taste guide you. There are no hard rules—just good combinations waiting to be discovered.