Key Takeaways
- When pairing wine with pizza, look for vinos that are on the brighter side, with more acidity and fewer tannins. These will typically bring out the best in the pie.
- Bubbles can help cut through the richness of pizza, refreshing the palate for the next bite.
- Italian or Italian-style sparklers are the top choice of many wine pros.
If there was any consensus around “most universally beloved food,” I’d bet serious cash that it would be pizza. Whether it’s basic delivery, an artisanally made pie at an upscale pizzeria, a homemade pie quickly blistered in an outdoor pizza oven, or heck, even a frozen pizza crisped in the oven, there are very few ways to go wrong with this delicious marriage of crust and toppings.
As both a pizza lover and a wine lover, I don’t want to ruin the pie’s good vibes by sipping a wine that will overpower it. So, I asked several sommeliers, chefs, and other wine pros about their favorite pizza pairing, and, like bubbles floating to the surface in a flute of Champagne, one type of wine rose to the top: sparkling.
- Tim Bodell, executive chef at Rustic at Francis Ford Coppola Winery and judge in the winery’s Perfect Your Pizza competition
- Belinda Chang, a James Beard Award-winning sommelier and lifestyle expert
- Wanda Mann, founder of Wine With Wanda
- John Mitchell, wine director at Soby’s New South in Greenville, South Carolina
- Pablo Ranea, chef, sommelier, and host of global pop-up dinners highlighting Argentinean cuisine
Why Pizza Goes So Well With Bubbles
Sparkling wine is a pizza pairing superstar, says Tim Bodell, executive chef at Rustic at Francis Ford Coppola Winery. “In fact, there’s no other type of wine that pairs so well with such a vast array of pizza styles and toppings.” The wine’s fruitiness and hint of sweetness are what seal the deal, he says. “Tomato sauce is sweet and acidic and can clash with a lot of wines. But a fruity sparkling wine harmonizes beautifully with tomato sauces of many types, from uncooked purées to long-reduced versions.”
Chef and sommelier Pablo Ranea highlights another reason why sparklers work so well with pizza. “The bubbly’s effervescence helps cut through the richness of the cheese and balances the salt and fat, while also refreshing your palate for the next bite.”
The Best Type of Bubbles to Drink With Pizza
Just to be clear, all Champagne is sparkling wine, but not all sparkling wine is Champagne. (True Champagne can only be made in the Champagne region of France.) And there are numerous other types of bubbly, from Italian Prosecco to Spanish cava to sparkling wine made in the United States. It probably shouldn’t be a surprise, but most of the wine pros I talked to prefer Italian or Italian-style bubblies with pizza.
Ranea votes for Lambrusco, a red sparkler, typically from the Emilia-Romagna region in northern Italy. “It has just the right acidity, a bit of fruit, and enough structure to stand up to bold toppings like pepperoni, sausage, or even mushrooms with truffle oil. Plus, it’s fun and a little unexpected—just like a good pizza night should be.”
Wine expert Wanda Mann agrees that Lambrusco is a delicious match for pizza, but she’s also pro pizza and Prosecco. “Since I once hosted a Prosecco and Pizza-themed birthday bash, I am clearly a fan of this pairing. Prosecco doesn’t weigh your palate down, a real plus with a hearty slice, and its lively bubbles and bright acidity refresh your taste buds for the next cheesy bite.” She says that a classic white Prosecco is a solid choice with pizza, but counsels drinkers not to overlook the pairing potential of rosé Prosecco. “Pink Prosecco’s red fruit flavors match beautifully with tomato sauce and also enhance the taste of white, sauceless pizzas.”
Wanda Mann, wine expert
Pink Prosecco’s red fruit flavors match beautifully with tomato sauce and also enhance the taste of white, sauceless pizzas.
— Wanda Mann, wine expert
Bodell is also on board with Prosecco. “It’s delicate enough that it won’t overwhelm the subtle flavors of a classic Margherita or other gently flavored pies. And there’s something timeless about the Italian philosophy that what grows together, goes together. Both pizza and Prosecco originated in Italy, and there’s a magic to that!”
When he’s eating a cheese or Margherita pizza, John Mitchell, wine director at Soby’s New South in Greenville, South Carolina, reaches for a Franciacorta, yet another style of Italian bubbly made using the same method as Champagne. “It can have both richness and a fresh acidity. Each sip should refresh your palate for the next bite of pizza.”
Sommelier Belinda Chang is a sparkling rosé fan. It’s her top wine pick for pizzas with meaty or briny qualities, like arugula and Prosciutto; sausage with green peppers and mushrooms; and anchovy, olive, and onion pies. “The rosé works because you need a little fruit to contend with the tomato sauce and balance the bitterness from the toppings,” she says.
Other Smart Pizza Pairings
Of course, if you’re not a fan of bubbles (I implore you to reconsider), there are other wines that will go well with your slice. Here are a couple of other ideas:
Ranea likes Trivento’s White Malbec, an Argentinian wine. “It’s super fresh and vibrant, with this subtle red-fruit character and bright acidity that works beautifully with pizzas that have fresh tomatoes, basil, or even spicy elements.”
Mitchell enjoys Côtes du Rhone, a French red on the lighter side, if the pizza features a gamey protein, like pepperoni or sausage. “These styles of wines typically don’t overpower what they are served with and can also be consumed on their own.”
