A delectable pizza deserves a delicious drop to match. Wine and pizza is a match made in degustation heaven, but don’t make the mistake of picking the wrong kind of wine. If you are afraid of making the wrong food and beverage choice, then worry no more! There are some very simple rules to consider before you settle for your bottle of plonk.
So, to turn your favourite comfort food into a fancy feast, read on!
Understand the balancing of flavours
The perfect wine accompaniment will work to pleasantly contrast with your pizza’s dominating flavours.
Elements such as following can alter the wine selection dramatically
Once you know what you’re working with, it’s time to explore the options available.
Generally, light wines go with lighter pizzas
Having a traditional Neapolitan, herb or salad-topped pizza? Then head for a lighter style wine that is slightly acidic – like a red dolcetto or white pinot grigio. The lightness of the wine compliments the crisp dough and fragrant herbs of your food for a delectable result.
Read Also: Pizza With Wine Vs Pizza With Beer
Your favourite Margherita pizza is a foundation for fun
When it comes to matching a wine with a Margherita pizza there are lots of options. Your wine of choice should balance the dominating tangy tomato and the rich basil leaves. If you’re after a red, try opting for a chianti. Chianti generally offers a medium body and firm finish that cuts through the competing flavours. If you’re after a white wine, try a dry rose. The rose’s light and crisp profile partners well with the aromatics of the sweet tomato and rounded basil.
Partner pork with sweet or dry varietals
A sizzling pepperoni pizza is a classic for most family takeaway orders. Partnering a fitting wine for pepperoni can go either way in the wine flavour spectrum – the sweetness of the pork with the creaminess of the cheese creates a pleasant, flavoursome mix. If you’re looking to balance the sweetness of the pork, a Chianti, with its firm flavour is a great first choice. Alternatively, a shiraz’s peppery notes work to round out the flavour palette. If a white wine is more your thing, a prosecco offers a clean, bubbly finish.
A strong meaty dish needs a strong wine
There’s a reason why a meat lover’s pizza has lasted the ages; we just can’t get enough of the delicious meaty goodness.
To cut through the competing meaty flavours, you need a full-bodied wine – take a Cabernet Sauvignon for example. The cabernet sauvignon has a dry, woody flavour with brisk acidity to cut through the fat of the meat and cheese. If you’re looking for something other than a cabernet sauvignon, try the high-acidity but moderate tannin of the zinfandel.
White pizza is no longer a bland option
With its layering of ricotta, mozzarella, garlic, vegetables and sometimes alfredo sauce, most people think that a white pizza only works with white wines.
Think again! White pizzas often need an earthy style wine to counterbalance the fragrance of the ingredients. Pinot noirs are the perfect red pairing, with a silky start that works well as a savoury anchor. For white wine, you can’t go wrong with a chardonnay that offers profiles that range between tart and buttery.
Put a little bit of ‘fancy’ on your Barbeque Chicken
A barbeque chicken doesn’t have to be a guilty pleasure anymore. To work with the protein and sweet tang of the dressing, your barbeque chicken is the perfect match with a rounded merlot. Merlot offers a gentle fruity profile, adding flavours of tart plums, and black cherry.