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I spent this past weekend in Philadelphia, and although I was hankering for a Philly cheese steak (with provolone and onions), only pizza seemed to be in the cards for me. Pizza with mushrooms, pepperoni pizza, Hawaiian pizza – it seemed all my friends who were on a diet where eagerly awaiting my visit just so they could grub on their favorite fast food!

And although some ice cold Coke was good with lunch, wine was what we had with dinner. For the best match of wine with pizza, take a tip from your toppings. Focus on the dominant flavors in the topping and look for a wine that complements them. As a general rule, heat and spices will take well to a sweet or sparkling wine, while toppings with strong, earthy flavors get along best with wines on the dry side.

Start with the classic pairing: a pizza loaded with tomato sauce, mozzarella and pepperoni, alongside a bottle of Chianti, made from the Sangiovese grape. Chianti’s heartiness and acidity go well with the bite of the sauce, the creaminess of the cheese and the saltiness of the pepperoni. Chianti isn’t the only option, of course; Sauvignon Blanc, the near-universal wine, also works surprisingly well. But neither of these is right for every type of pizza.
Here are some pizza types and some wines that complement them. If your choice does not lead to love at first bite (and sip), just save the bottle for after dinner!

WHITE PIZZA WITH MUSHROOMS – The “white” means cheese with no tomato sauce base, so the usual high-acid choices that complement tomatoes will not do. If the cheese is only mildly salty and the mushrooms dominate, you could pair this pizza with the complexity and intensity of a Cabernet Sauvignon or Merlot. Or elevate the pie into a total gourmet occasion with Champagne. The effervescence will cut through the richness of the cheese and accent the mushrooms indulgently.

SPINACH AND GARLIC – One of Brett Baxter’s favorites, this is one of the rare gourmet pizza types that can stand up to Chianti (a pesto topping is another). Why settle for the ordinary, though? Sangiovese, made from the same grape as Chianti but lighter, spicier and more complex, has a natural love affair with garlic. This earthy topping pair also goes well with the fragrant fruitiness of Valpolicella or the simplicity of a Pinot Noir.

GOAT CHEESE – Look for a dry Sauvignon Blanc, which has the versatility to support this cheese’s creamy mildness.

HAM AND PINEAPPLE – Usually referred to as a Hawaiian pizza, this style has a tricky one-two punch of salty and sweet. The combination requires a fruity white wine that’s midway between dry and sweet. Light, herbal Sauvignon Blanc fits the bill.

BARBECUE CHICKEN – One of my personal favorites, I suggest a German or California Riesling. This varietal  gets along with the peppery sweetness of this increasingly popular pizza.

THAI CHICKEN – The spicy peanut sauce calls for a sweet white wine, such as an Italian Pinot Grigio (or its West Coast relative, Pinot Gris), or a spicy, aromatic Gewurztraminer, which is widely produced in the United States now as well as in Germany. Don’t overlook a sparkling wine or Champagne. The bubbles bring a flair to sweet and spicy ethnic food.

Although I just returned from a weekend of eating way too much pizza, this article just put me in the mood for more. But now that I’m back on Miami Beach, my choices of quality pizza shops are quite tiny. I think I’ll head to Primo’s which is South of Fifth. If you don’t know it – find it. It’s the closest thing to New York style pizza on the beach!

I see that this post will be my 100th, and honestly, it feels great to know that I’m helping people enjoy wine more. Some people view wine as just another vehicle in which drinkers can get their alcohol fix. I am not one of these people. For me, the decision is not between wine, beer, or vodka; the decision is between different varietals. Wine compliments food like nothing else. And it is with that sentiment that I suggest some quick and easy pairings to help you enjoy your wine and food more.

Just because you don’t have a lot of time to fuss in the kitchen doesn’t mean you can’t enjoy a fully satisfying meal at home, complete with wine. There are certainly plenty of pairings that can be put together in about an hour. Here are a few themes for dinner I would suggest:

Bistro at Home: A simple roasted chicken is a French bistro staple. Grab a rotisserie chicken – probably one from your local supermarkets (if you made your own it would obviously take over an hour to make). Then keep the bistro theme going with Chardonnay, Pinot Noir or Syrah. These wines are popular in France and friendly to roasted chicken.

Italian Night In: With your favorite marinara sauce, your preferred pasta, and possibly some meatballs from the freezer (or your local gourmet market), you can have a cozy little spaghetti-and-meatball dinner on the table in minutes. Spread out the red-and-white checked tablecloth, light some candles and pour an Italian Chianti or a California Sangiovese.

Comforts of Home: When you’re ready for a hearty, meaty and robust entree, try your hand at making a meatloaf. Just combine some ground beef, onions, tomatoes and Italian breadcrumbs, and you’re good to go. A full-flavored Merlot or red Zinfandel is the perfect choice with this style of comfort food.

Ham in a Hurry: One of the easiest meals in the world starts with a few thick slices of good-quality smoked ham. Serve it along with a fruit salad to brighten up dinner. Enjoy an equally bright chilled dry rose wine with this combo.

Asian Delight: If you want to spice things up a little bit, try putting together your own stir-fry. Grab some baby corn, broccoli, water chestnuts, as well as some meat, chicken, or shrimp, and cook on the stove-top. Add some teriyaki sauce and you’ll be good to go in about 30 minutes. Pair with a Riesling or Gewurztraminer to balance sweet and salty.

And now you have enough ideas to get you through a whole week!

While vacationing with Laurie’s family in the Bahamas, seafood has been a staple on the dinner table. Grouper, salmon, lobster, and conch have all made regular appearances. On islands like these, where almost everything is imported, the wine prices are outrageous – especially for those bottles with recognizable producer names and varietals. One bottle that I have been recommending (with great success) is Viognier. “Exotic” seems to be the word everyone is using to describe this wine. And not for nothing, but it’s looking like this varietal is going to help the family branch out from their regular white: Chardonnay.

Ranging from pale straw to light golden, Viognier’s exotic profile starts with the heady aromatics – honeysuckle, apricot, orange, and spice. The perfumed aroma is not just a tease, as it leads into generous gobs of melon, apricot, and peach on the palate. With its big fruit and relatively low acidity, Viognier pleases most fans of big, buttery, tropical California Chardonnay. Not unlike Gewurztraminer, Viognier tends to be fleshy and viscous in body. And even though it’s shy in the acidity department, the strength of its fruit helps the flavors linger.

Viognier is native to France’s Rhone Valley, where it is the only grape grown in the tiny appellation of Condrieu. Examples from Condrieu tend to be extremely expensive. Fortunately, however, Viognier is an ancient grape enjoying a growing modern escape from obscurity, thanks to plantings in the South of France, California, and Australia. As new vineyards start to bear fruit, prices should drop and more bottlings will appear each vintage.

Viognier is not especially crisp, but still quite nice when paired with simple chicken dishes, pasta with a creamy sauce, heftier fish (like salmon and Chilean sea bass), lobster, and even pork and ham. For those who just like the wine’s generous fruit-basket of flavors and aromas, Viognier is a great sipping wine to enjoy simply by itself.

If you are interested in trying a bottle or two of Viognier, you should be able to find it at your local wine shop. You may even find that producers are blending it with other white wines – sometimes even red wine too! But before we get ahead of ourselves, allow me to suggest some producers you may be able to find in your area. These bottles show good characteristic of Viognier, but won’t break the bank:

• Bridgman Viognier Yakima Valley
• Sobon Estate Viognier Amador County
• Bonterra Vineyards Viognier Mendocino North Coast

As I have mentioned in past articles, it’s tough to get out of a “wine rut” and on to different, possibly more exciting wines. During the summer, especially in Florida, there are only so many light, white wines to reach for, and the usual has become Sauvignon Blanc and Riesling. Great with salad, fish, fowl, or alone, light-bodied, fruit forward wines are real crowd pleasers. But now that I’ve moved like-minded wine buyers away from Chardonnay and onto new varietals, it’s time to try a wine that’s a real mouthful. It’s time to try a Gewurztraminer!

Gewurztraminer takes part of its name from the German gewurz, meaning spice. This is a wine for people who love full-throttle fruit and are not afraid of a specter of sweetness. Deeply colored, sometimes with gold or apricot tones, Gewurztraminers are perfumed with roses, lychee fruit, honey, and allspice. You should also expect to find a mouth-filling, almost oily texture in this rich, full-bodied white. But the most bewitching aspect of “Gewurz” is its phantom sweetness. Though technically dry, it is so rich and ripe that it gives an impression of honey amid big body and alcohol. Not a shy wine, even though it’s white!

Look to Alsace, France, for classic Gewurztraminers. California examples are much simpler and low-key, and may actually be sweet. As with Riesling, if the alcohol is less than 12 percent, some of the grape sugar is still in the wine. My suggestion is when trying a Gewurztraminer, start with a California style – it will be a good introduction to the varietal.

The wine’s wild character tends to mellow with food. But because it starts out with relatively high alcohol and body, it is heavier than most whites and is apt to overwhelm lighter foods. Strong cheeses (even stinky cheese, like the real Munster) work with Gewurz, as does smoked fish, onion tarts, Asian food – Chinese, Thai, even Indian – and the Alsatian classic choucroute garni (sausages in sauerkraut).

Try a bottle to test it out first; like strong-willed personalities, this relatively brash white wine tends to be a love-it-or-leave-it experience. I would start with a couple of inexpensive bottles that aren’t too complex, but will give you an understanding of the varietal. Two such bottles that can be found in most wine stores would be the Covey Run Columbia Valley Gewurztraminer and the Fetzer Vineyards California Gewurztraminer. I wouldn’t have you spend more than $10 on an experiment.

When it comes to wine, there are many imitators, but only one France. Have your doubts? Then take a look at all of the different wine regions producing some of the best wines in the world. And as you consider all of the wine coming from all of the regions, keep in mind that they are all over France. It would be like saying that instead of the US looking to just the west coast for power-house wines, we could begin considering New York, Texas, and even Florida as prime wine producing regions. And we may get to that point…in another 20 years.

Alsace: Provocative and unique, Alsatian whites are the most significant and well known. Start with Riesling and Gewurztraminer. There are soft, pale red wines made from Pinot Noir, often produced as roses. Sparkling wines known as Cremant d’Alsace are also produced in this region.

Bordeaux: Bordeaux is justifiably famous for its dry reds, but sample the dry whites, too. Red Bordeaux varietals can include Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, and Merlot. The most popular white varietals are Semillon and Sauvignon Blanc. For dessert, sumptuously sweet Sauternes could be the ultimate.

Burgundy (Bourgogne): Red Burgundies, made from Pinot Noir, are among the world’s most cherished wines, but Chardonnay fans will thank themselves for giving white Burgundy and Chablis a go, as well. If you like fruity reds, you probably already admire Beaujolais and its constituent grape, Gamay.

Champagne: French Champagnes are among the most refined and luxurious sparkling wines in the world. They’re made exclusively from Chardonnay, Pinot Noir, and/or Pinot Meunier grapes.

Languedoc-Roussillon: In addition to the Corbieres and Minervois regions, explore the huge range of both reds and whites generally labeled Vin de Pays d’Oc. These wines are often identified by grape variety (Cabernet Sauvignon, Merlot, Syrah and Chardonnay are the ones to look for here), and many are underpriced.

Loire: Standard bearers for this important region are Sancerre and Pouilly Fume, both elegant dry whites made from Sauvignon Blanc. Vouvray is also a popular Chenin Blanc-based wine.

Rhone: The northern Rhone is admired for powerful reds – Cote Rotie, Hermitage, and Crozes-Hermitage, all showcasing Syrah. The south offers highly regarded, pricey Chateauneuf du Pape, a famous blend, as well as the easygoing red Cotes du Rhone, also a blend. Roses from Tavel are considered some of France’s finest. When choosing a Rhone, remember the three main red varietals are Syrah, Grenache, and Mourvedre.

In many articles I attempt to draw a parallel from Old World wines to New World Wines. I can suggest Pinot Noir from the Willamette Valley in Oregon, as opposed to Pinot Noir from the Burgundy region of France. I can suggest a Meritage from California instead of a Bordeaux. I could even suggest that lovers of Champagne try sparkling wines from New York State. But for all the different regions you’d have to visit to try amazing New World wine, you don’t have to go any further than France to try just about everything.

Yes, America has officially become a Red Wine Nation, but for Estelle, it’s gotta be white (red wine stains)! La Crema has been her “go-to” Chardonnay, but lately, Sauvignon Blancs from the Marlborough region of New Zealand have entertained the woman who “doesn’t really like wine.” But I am on a mission to expand her repertoire of white wines, to not only increase her enjoyment of wine, but perhaps to add validity to my chosen profession.

So, with all those bottles out there, how do I choose the right white? Sure, it’s easy to reach for Chardonnay; after all, the Queen of Whites has been America’s number-one selling white wine for years. That means a lot of wine drinkers like it, right? Well, maybe they’re simply stuck in a rut, not knowing what to drink amidst the shelves and shelves of other whites appearing alongside their tried-and-true Chard.

If you’re in the same boat as Estelle, here’s your guide to choosing crisp, well-made alternatives that will provide delicious diversions from your usual. The wines are grouped by style; if you like one in a genre, keep sampling similar grapes in that style.

Light, Crisp, and Clean

With its light body, mild taste (gently reminiscent of peach or citrus), and a crisp fruit-acid balance that makes it go great with food, Pinot Grigio is about as all-purpose as wine gets. A great stand-alone sipper, it also pairs nicely with most hors d’oeuvres, light dishes, parties, and picnics.

Sauvignon Blanc prospers in its native France, where it is typically named after the specific areas where it is grown and made into wines that can be bone-dry with grassy, herbaceous, and mineral nuances; look for Pouilly-Fume and Sancerre for these qualities. But for a head-turning style of Sauvignon Blanc, look to the Marlborough region of New Zealand, where the pungent grape emerges lush with hints of grapefruit, passion fruit, and more. Sauvignon Blancs work well with tangy cheeses (goat cheese, feta), and lemony fish or herbed chicken dishes.

If you like the generous fruit of Chardonnay, Chenin Blanc is an excellent option. This suggestion would be no surprise to California winemakers, some of whom already use it as a silent blending partner for Chardonnay. American examples will be dry (and are often labeled as such), with a clean, delicate hint of apple and occasionally some oak. Another prime source for Chenin is France’s Loire Valley.

A substantial amount of fruity sweetness is a signature of Riesling. This delicate grape, whose attributes run from floral to peachy, has its spiritual home in Germany, but now, excellent examples come from all over the globe. Even when a touch of sugar is left in the wine, Riesling’s natural streak of acidity is there to balance things out. For off-dry examples, look for wines of 11 percent alcohol or less. For fuller-bodied, drier Rieslings, look to the Alsace region of France.

Rich, Aromatic, and Full

Though technically the same grape as Pinot Grigio, Pinot Gris is grown in the dry, sunny Alsacian region of France, which generates its rich-and-ripe character. Because Pinot Gris is a little bigger than your average Pinot Grigio, it’s all the better to belly up to more complex foods. Ditto for Pinot Gris made in Oregon and California.

Viognier is a little-known grape finding its calling outside its Rhone headquarters, and it offers an exotic, perfumed aroma followed by gobs of melon, apricot, and peach on the palate. Its big fruit and relatively low acidity please most fans of tropical California Chardonnay.

Gewurztraminer is a real mouthful of a wine. It’s not only hard to pronounce (”ga-VERZ-tra-mee-ner”), but it also sports full body, aggressive spiciness (think clove and allspice) and a potent, honeyed finish – this is no wallflower wine. The most revered bottles hail from Alsace.  California examples tend to be simpler and low-key.

And if these full-figured grapes leave you still wanting more, seek out Semillon from Australia. Often blended with Chardonnay, Semillon can stand on its own as a great dry, full-bodied white wine.

More and more, wine drinkers are seeing astronomically high alcohol levels in wine. It seems that when we (Americans) get our drink on, we like to party hard. But not every occasion is a fraternity party, and when the mercury climbs, high-alcohol wines can make your head spin. So this summer, as you’re reaching for light, refreshing bottles, try to find wines that are lower in alcohol. Of course, you don’t want to compromise flavor when choosing light-bodied, low alcohol wine. Here are some suggestions of wines low in alcohol but high in flavor, and possible food pairings to go with them.

Riesling: This grape produces wines that are sweet to dry – Alsatian Rieslings are dry, German Rieslings fall in the middle and are off dry, and American Rieslings are generally sweet. All Rieslings will provide a nice counterpoint to grilled food spiced with Asian flavors. Also, sip low-alcohol Rieslings with anything topped with fruit salsas – the sweetness in the fruits will mesh nicely with the fruitiness in the wine.

Gewurztraminer: This wine’s full-throttle fruit and enticing floral and spice flavors make it fascinating to sip with hors d’oeuvres – a plate of bolder cheeses will go especially well with this one. A “Gewurtz” will work with spicy foods too, such as spicy Asian cuisine and even hot sausage.

Vinho Verde: Take the lead from the Portuguese, who enjoy this slightly fizzy wine with uncomplicated seafood dishes. Try salads or pasta dishes tossed with fresh summer veggies – either will tap into the appeal of this youthful, vibrant sip. Recipes that include fresh mint also mesh well with the refreshing quality of the wine.

Moscato d’Asti: Like most sparkling wines, this fruity, light bottle will taste refreshing with many foods. However, for a match made in heaven, save Moscato d’Asti for the dessert course. The fragrant, peachy flavors in the wine will pair especially well with fresh berries and fruit tarts.

When seeking a low-alcohol wine, be sure to check the label for the alcohol content. While these varietals come in versions that are relatively low in alcohol (11 percent or less), some bottles may climb above that level. Most of the bottles that jump up in alcohol are made in the US and Australia, so keep to the Old World for wines with a lower, more natural alcohol content.

The temperature is rising, and soon will be the time for picnics and outdoor dinners.  That means it’s time for chilled white wine, and there are some great ones from the Alsace region of France. With their spring-fresh aromas and flavors, they’re about as picnic-perfect as wine can be. Many American wine buyers tend to buy their wines by grape — Chardonnay, Merlot, Syrah, for example. However, the varietal only makes up part of the wine’s profile. Soil, climate, and fermentation techniques can make a California Pinot Noir, very different from a French Burgundy. In this particular case, I want to point out that Alsace is a wonderful wine region that produces some wine you may know, and other wine that you should add to your wine list.

Summer is the perfect time to introduce your palate to the wines of Alsace. The Alsace region of France has a worldwide reputation for excellence in aromatic white wines. Of course, most all wines have aromas, but when a wine is specifically referred to as “aromatic,” this means its natural perfume strikes particularly vivid floral and fruity notes. Alsatian whites are full of seductive scents – one generous whiff of a Gewurztraminer can carry you away to a lush patch of wild roses after a fresh summer rain. Breathe in the aromas of an Alsatian Riesling, and suddenly you can be in a blooming citrus grove, with both flowers and citrusy scents in the air. Honeysuckle, apple, white peach, apricot, pear, toasted almond, lychee fruit, honey, allspice – so many romantic and voluptuous scents can spring forth as you sniff and swirl Alsace’s famous whites.

Think all Rieslings are sweet? Fruitiness can be a hallmark, but Rieslings from Alsace surprise and delight with a backbone of tangy acidity as well as a rich, fleshy body. Bring on the chicken salad with this one or try simple ham sandwiches and potato salad. Another suggestion is Pinot Gris. While Pinot Gris is the same grape as Pinot Grigio, Alsace’s take on the grape brings more lush flavors as well as a richer, rounder finish. Give roast pork sandwiches and a creamy pasta salad a go with these bottles. My third suggestion would be Gewurztraminer. Yes, it’s a mouthful to pronounce, but just say “guh-VERTS” for short. This wild card of a wine brings lots of fruit, but also rose petals, honey and spice. Nibbling on hearty salamis and strong-flavored cheeses would be just the ticket here.

What’s wonderfully surprising, however, is that no matter how much fruit these wines exude in the sniff, most all of them carry a nice acidity in the sip, allowing them to pair perfectly with a variety of foods. These wines are rarely one-dimensionally sweet, offering the addition of mineral nuances (think of the pleasing aroma of wet stones after a fresh rain) and suppleness in the mouth, and you can see why these wines are often referred to as elegant.

The following is a continuation of the list of white wine varietals that can be found in a typical wine shop. Some may seem obscure, but it is because they may be more of a blending grape, or because they are from a wine growing region that is unfamiliar.

Gruner Veltliner – The most widely grown grape in Austria, these wines are dry with strong lemon undertones. Additionally, these wines may offer exotic fruit, green beans, white pepper, and radish flavors, along with a steady mineral flavor.

Gewurztraminer – Usually dry to medium, with low to medium acidity, Gewurztraminer is grown in Alsace, Austria, Chile, Germany, Italy, New Zealand, and the US.  New World styles are slightly sweeter than their Old World counterparts, and have less minerality.  These are spicy wines (think cinnamon), full of fruit, with a high aromatic, perfumed bouquet.

Grenache Blanc – Originating in Spain, this grape is more widely grown in the South of France – particularly the Southern Rhone area.  It has a crisp acidity which makes it an excellent grape for blending in these hot, wine producing areas.

Marsanne – A major white varietal in the Rhone region, it is also grown in the South of France, California, and Australia. It produces a strong colored wine with low acidity. Marsannes are full bodied and dry, often showing a light marzipan (sugary almond) character, and is usually blended with other varietals.

Muller-Thurgau – Extensively grown in Germany, Austria, England, and sometimes in New Zealand, Muller-Thurgau is reputed to be a cross between two Rhine Riesling clones. This varietal ripens earlier, but has much less class than Riesling. It has medium acidity, a floral blossomy bouquet, and light raisin/muscat flavor.

Muscadet or Melon de Bourgogne – The sole varietal used in the production of Muscadet in the Loire Valley, it produces dry, highly acidic light wines. Muscadet offers citrus flavors of lemon and grapefruit coupled with strong mineral characters.

Muscat – There are three main varietals: Muscat Blanc a Petits Grains, Muscat d’Alexandrie, and Muscat Ottonel. Between them, they produce a range of wines from dry Muscats of Alsace and Australia, to the sweet liqueur and VDN (Vin Doux Naturel – “naturally sweet”) wine of southern France and Greece. Asti, Muscat de Beaumes-de-Venise and Muscat de Samos are three universally known wines produces from this grape. In addition to France and Greece, Muscat is also grown in Italy and the US.