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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!

Pinot Grigio is the country’s number one imported varietal. In fact, if you’re hosting a houseful, this is a good white to pour, simply because so many people like it. And what’s not to like – there’s good acidity, coupled with a balance of fruit and minerality. It’s one of those wines that wont offend the palate, or any foods you enjoy with it. It’s one of those wines that may blend into the background, but should definitely be a staple on the wine rack.

While some Pinot Grigios can be deep gold, the most familiar incarnation in our market is basic Italian Pinot Grigio, whose very pale tint foreshadows its light body and mild taste. Pinot Grigio’s mild profile, gently reminiscent of peach or citrus, accompanied by moderate acidity, means that this wine works well as an easy-sipping aperitif, and as a table wine that won’t step on many food’s toes.

In Italian vineyards, Pinot Grigio grows well and in lots of places. When farmed for volume, the fruit character tends to be diluted – but that’s just fine with its fans, who like a lighter style of wine. This wine’s popularity has led to more plantings in California, but the most promising area in the U.S. is Oregon, where the Pinot Gris moniker is usually applied, and the richer style prevails.

Though technically the same grape variety, Pinot Gris in Alsace generates a drastically different style of wine. Dry, sunny climate inhibits yields, amplifying the richness and fruitiness. Along with their noticeable heft, the Alsace examples have more obvious acidity.

Pairing Pinot Grigio with foods is relatively easy. Simple Pinot Grigio fits hors d’oeuvres, light fish and chicken dishes, Mediterranean fare, and picnics. Alsace Pinot Gris will stand up to heftier, more complex foods, such as seafood, white meats, and poultry.

For prices that don’t go higher than $15 a bottle (unless you feel compelled to constantly buy over-priced Santa Margherita), Pinot Grigio is always a good bottle to have around the house. Whether you’re in the mood for a nice crisp white on a hot day, or need a go-to white for company, a Pinot Grigio will get the job done.

I enjoy sitting on my balcony, writing about wine, and how people can enjoy it more. As I sit here, experiencing all the exhilaration summer has to offer, I wonder: what should I serve my friends this weekend? Lighter foods and longer evenings spent with friends call for crisp whites and light-bodied reds. Here’s my thought process on how I decide what to serve.

I should begin with a couple of bottles of dry Riesling, a versatile white wine that is refreshing and compatible with a large number of entrees, such as grilled pork chops and broiled scallops. Because I’m thinking of Rieslings that are on the dryer side, I’m most likely going to be looking for Alsacians. I will also add a couple of crisp Sauvignon Blanc bottles, either white Bordeaux (very dry and minerally), or California versions with good acidity but more fruitiness, and of course bottles from Malborough. Knowing that I like throwing my guests curve balls, and introducing them to new wines, I may add a selection of Pinot Gris from Oregon, Sonoma Valley or northeast France.

Now I’m thinking pink. Rose wines are perfect for summertime entertaining, either as a refreshing aperitif or with lighter dishes such as grilled chicken and salmon. I could do a bottle or two of Pinot Noir rose from California. I could also do a few light reds such as Valpolicella from Italy and a Rhone Valley red from southeastern France. Valpolicella would be great with antipasto and other light Italian foods, including pastas with red or white sauces (I’ll have to check with Laurie about the menu). If we have meatier dishes, I’ll go with a slightly heavier Rhone red, expressing the tart and palate-cleansing flavors of Grenache and Syrah grapes.

Finally, I’ll add sparkling wines from the United States, Spain and possibly Italy. A favorite warm-weather bubbly of mine is Prosecco from Italy with its light touch of sweetness. Now that I’m thinking about it, I might also select a Cava from Spain. A sparkling wine from California or France (no, not a Champagne) will also be good to have. I’ll just have to make sure that if we start with bubbly, we have enough left over for the end of the night as well. I was contemplating throwing in a port or sherry, but that would inevitably lead me to breaking out cigars, and I don’t think I have enough Cohiba’s to go around.

Picture yourself in a boat on a river… it’s the Saone River in eastern France and you’re on a hotel barge. You would experience the sights, sounds and smells of the Burgundy wine region, home to some of the world’s greatest wines made from the Pinot Noir grape. If that vision seems out of reach, too expensive or too far from home, picture yourself in a convertible driving through the Willamette River Valley in Oregon, also home to some of the world’s finest Pinot Noir wines. The first thing to know – usually the locals will continually correct you – is that it’s pronounced “Will-LAM-it,” with the accent on the second syllable, not “WILL-a-met.” If you’re still uncertain how to pronounce the name, just remember Willamette rhymes with dammit!

Within the Willamette Valley lies about 200 wineries and 10,000 acres of wine grape vineyards. Production is primarily Pinot Noir and Pinot Gris, Oregon’s second claim-to-fame wine. Growing conditions in the valley are near perfect for the fickle Pinot grapes, which are extremely sensitive to climate, soil and temperature. Indeed, the grape and the wine are challenging and often severely test the competence of vineyard managers as well as winemakers.

The Willamette Valley has proven to be a premier growing region for Pinot Noir because it’s far enough north that at the peak of the growing season (depending upon exposure), vines can get as much as 14 hours of sunlight in a day. Since very little rain falls in the summer, this allows the maximum number of sunlight hours.

Northern Oregon has an average of nine months of rain annually, which makes dry farming very practical most years. And the climate is very moderate. Temperatures can reach triple digits during summer days (promoting ripeness) yet be in the 50s or even 40s the same nights, which helps retain acids – the key to great wine.

While in the northern part of the Willamette Valley, south of Portland, don’t miss these stops where you’ll find many of Oregon’s most famous wineries:

•    Argyle
•    Chehalem
•    Sokol Blosser
•    Erath

The southern half of the Willamette Valley lies south of Salem. Here you’ll find other well-known names such as:

•    Adelsheim
•    Benton-Lane
•    Silvan Ridge-Hinman

During the summer season, Pinot Noir is a great choice for red wine drinkers looking to beat the heat. Put a nice chill on the bottles before serving, not only to refresh your own palate, but to ensnare friends who claim to only be white wine drinkers.  All of the wine producers mentioned are ones I have tried myself, and I guarantee they will please just about anyone.

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.

Immortalized by Lewis and Clark as a splendorous land of discovery, the Pacific Northwest is also one of the best places to explore magnificent wines. Offering power-packed Merlots, Cabernet Sauvignons, world-class Pinot Noirs, and elegant whites, this region is a boundless paradise for modern wine adventurers.

Second only to California in terms of production volume among U.S. states, Washington is an even closer rival in terms of quality. Odds are, when you pick up a bottle of Washington wine, the grapes will have been grown in Columbia Valley, the state’s biggest vineyard region. Although smaller, the nearby Yakima Valley region shares a similar growing climate and reputation. Tucked away in Washington’s southeastern corner, the tiny Walla Walla Valley region is home to more than its share of the state’s high-end wineries. As for styles of wine, Washington boasts an ever-expanding, wide-ranging assortment. In addition to the state’s established stars – massive Merlots and Cabernets – reds such as Syrah and Cabernet Franc have lately been proving themselves worthy of similar esteem.

If white wines are your fancy, you’re probably already familiar with Washington’s classy Chardonnay and Riesling. And on the rise is Semillon, a sumptuous French variety currently causing a stir in northwest wine circles.

And then, there is Oregon. How can an unheralded wine region make waves on the international scene? By embarrassing prestigious French wines in competition. Oregon Pinot Noirs did this back in the ’80s and ’90s, placing near the top in a field packed with famous pinot noir-based French Burgundies. A specific climate is necessary for making great wines from Pinot Noir grapes, and the cool, damp weather of Oregon’s top wine region, Willamette Valley, is virtually unmatched. Don’t be surprised to see French vintners establishing their own wineries there.

Even though Willamette Valley Pinot Noir is an international star, Oregon is anything but a one-hit wonder. The state also receives raves for Pinot Gris, the same grape variety as ever-popular Pinot Grigio. In Oregon, however, Pinot Gris takes on an entirely different character from its typical cousin, with an opulent texture and exhilarating floral aromas. Also look for Oregon Chardonnay – the number of delicious examples of this favorite is definitely on the upswing.

And let’s not forget about the state known for potatoes – Idaho. Although lagging light years behind the state’s highest profile crop, Idaho wines are beginning to generate a jumbo-sized reputation of their own. The grape industry is still in the pioneering stage, so experimentation with loads of different varieties is currently underway. For now, check out Idaho’s whites, including Riesling, Chardonnay and ice wines. If you want to try an Idaho bottle tonight, look for the producer Sawtoothe – they make a pretty solid Riesling.

Sauvignon Blanc stands tall as New Zealand’s bright, shining white. But there is much more to kiwi-land – eight wine regions in all: Auckland, Gisborne, Hawke’s Bay, Wairarapa, Marlborough, Nelson, Canterbury, and Central Otago. Gather friends to check out these other varietals that continue to receive high scores (by plenty of people other than Robert Parker).

Unoaked Chardonnay: These energetic sips consistently capture the wine world’s attention. They bring the fullness Chard-lovers seek, but with loads of tropical fruit shining through. These Chardonnay’s have good acidity as well – and aren’t as much of an “oak bomb” as their Californian counterparts.

Riesling: While many New World Rieslings register as sweet and fruity, New Zealand winemakers more often craft bottles into brisk, dry styles. I wouldn’t say these Rieslings are as dry as those from Alsace, but if that’s the style you enjoy, a New Zealand bottle is one for you.

Pinot Gris: New Zealand’s best approach to this grape (often known elsewhere as Pinot Grigio) brims with a great balance of citrus and fruit, but in a rich, voluptuous package.

Pinot Noir: New Zealand’s take on this magical grape enchants wine-lovers who love rich, deeply fruity wines, but seek Pinot’s hallmark shimmery silkiness too. Overflowing with elegance and finesse, New Zealand’s Pinots come at a fraction of the price of their Burgundian cousins.

Sauvignon Blanc: Of course, no tasting of New Zealand would be complete without a bottle or two of this zingy white, which put New Zealand winemakers on the map.

Not only is a New Zealand wine tasting a great idea for a party, but all of these wines are food friendly, and absolutely worth trying with dinner.

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.

Unlike the Guide to White Wine Varietals Part 2, the following wines in Part 3 should be much more familiar.  These wines are some the lightest, but contain higher acidity than many other white varietals.

Pinot Blanc – Best known as a varietal from Alsace, Pinot Blanc is also widely grown in Austria, Italy (Pinot Bianco), Germany (Weissburgunder), Eastern Europe, California, and Canada.   Its characteristics vary considerably from country to country, but the wine is generally dry with a good level of alcohol.  Light in color, Pinot Blanc is similar to unoaked Chardonnay, and can be confused for Chardonnay in the glass.

Pinot Gris – Closely related to Pinot Noir, it has a pinkish, light purple skin.  As with Pinot Blanc, it is best known as an Alsatian grape and is classified there as a noble variety.  It is grown in Austria and Germany, where it is known as Rulander and Grauerburgunder, as well as in Italy and the US where it is known as Pinot Grigio.  These wines are normally dry with floral notes, and flavors of white peach and apricot.  Alsatian styles tend to be spicier than their Italian counterparts which can have more of a minerality to them.   US styles tend to be lighter and sweeter.

Rhine Riesling – The classic white grape from Germany, it produces very high quality Rhine and Mosel (German regions) wines, as well as top quality wines in Alsace, Austria, Australia, New Zealand, US, Chile, and South Africa.  Rieslings grown in Germany and Austria usually display more of a mineral quality along with pear, green apple, peach, and honey coupled with good acidity.  New World style Riesling may not be Rhine Riesling, and tend to be less complex.  As Rieslings age, they develop a petrol characteristic.

Roussanne – A light aromatic wine, high in acidity, it is frequently blended with Marsanne for such wines as Hermitage Blanc and Chateauneuf du Pape Blanc – both of which are grown in the Rhone Valley.  Small amounts have been planted in Australia and the US.

Sauvignon Blanc – Although from French origins in the areas of Loire and Bordeaux, this varietal is at its best in New Zealand. Sancerre and Pouilly-Fume are two of the best examples from the Loire Valley, and have a light, complex style.  These French wines have a bouquet of elderberry (similar to honeysuckle) with dry grassy flavors coupled with citrus and gooseberry, giving it a tart sweetness.  Blended with Semillon, it produces dry white Graves and very sweet Sauternes and Barsac (a very sweet wine named for the region).  New World Sauvignon Blanc from New Zealand has a more defined style, particularly from the Marlborough region.  They often show much more ripe citrus flavors such as grapefruit, along with a subtle asparagus character. Other New World Sauvignon Blanc from Chile and Australia can be more acidic, while California style wines (also called Fume Blanc) lack such intensity.