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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!

All Beaujolais wines are made in the Beaujolais region of France from the Gamay grape, and most “nouveau” or not are made with a winemaking technique called carbonic maceration, in which entire bunches of grapes undergo fermentation. This process brings out the bright, juicy flavors so loved in the wine. Their combination of fruitiness, brightness and a pleasantly soft mouth-feel makes them fantastic transition wines to sip in fall, to bridge the gap between zippy whites of summer and heavy, stew-worthy reds of winter.

Every autumn, wine-drinkers get caught up in the frenzy of Beaujolais Nouveau, a bright, juicy red wine released for sale on the third Thursday of every November amid a flurry of celebratory hoopla. With jazzed-up labels on the bottles and lively banners in wine aisles, the wine makes its once-a-year splash, then all but disappears from the minds of wine drinkers.

The most obvious difference between Beaujolais and Beaujolais Nouveau is time. Nouveau means “new” and Beaujolais Nouveau is definitely a new wine – one that travels from vine to glass in less than ten weeks. Relatively light and simple, Beaujolais Nouveau is the very definition of a party wine – in fact, it was created to celebrate the year’s grape harvest.

At their best, Beaujolais wines can be satisfying stand-ins for Burgundy lovers on a budget. Indeed, they possess the vivacious cherry-berry notes of Burgundy’s great Pinot Noirs, as well as that wine’s legendary silkiness. Enjoy all this, at a much lower cost than the great wines of Burgundy.

Finding a bottle can be tricky: it’s not that there aren’t plenty of Beaujolais wines on the shelves – it’s just that not all of them are labeled “Beaujolais.” Some bottles are labeled by the name of the villages (locally know as crus) where the wines are produced. There are ten classified Beaujolais crus in all; however, ones you’re most likely to spot include Moulin-a-Vent, Brouilly, Morgon, Fleurie and Regnie.

Cheerful and charming, these wines simply brim with charisma. They’re so fresh and approachable, that even white-wine drinkers fall for this red. They’re like that friend you can always count on to warm up a crowd, whether it be an informal tailgate or a glamorous dinner party.

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.

When Cabernet Sauvignon is just be too big, Shiraz too peppery, and Pinot Noir too light, Merlot can be the perfect wine. Forget what Miles from Sideways says – Merlot can have the concentration of fruit, without having overbearing tannins, spice, or minerality.

Arguably the red wine of the early 1990s, Merlot came out of practically nowhere to become America’s favorite easy-drinking red from California. But then, wine drinkers began getting a taste for a wider range of red wine, leaving Merlot by the wayside. Thankfully, California Merlot producers haven’t stopped production of this supple varietal, and it has began making a comeback. Some believe simply that when Americans started turning to red wines for their heart-healthy implications, soft, plummy Merlot seemed to fit the bill. It doesn’t hurt that Merlot is as easy on the pocketbook as it is on the palate.

Ranging from lighter purple to a deep, dark, purplish red, New World Merlots are usually nicely fruit-forward. Their plum flavors and soft, velvety textures make these wines an easy-drinking, much-loved sip. You might also find some oak, vanilla, and spice as you swirl and savor. French and Italian Merlots generally show a little more earthiness and bite.

The most famous Merlots hail from Bordeaux, where the grape has always been used as a blending partner, adding suppleness to more muscular Cabernet Sauvignon. Pomerol is among the most famous of the Merlot-based Bordeaux blends. In the New World, tasty examples come from Australia, Washington State, and Long Island as well.

Merlot’s middle-of-the-road character makes it a comfortable choice when entertaining, and it can be enjoyed with a wide range of foods, including pork, turkey, burgers, and veggie dishes. Then again, the smooth texture also makes it easy to enjoy on its own.

P.S.  As a side note, I was just reading about some vines in Chile that were long considered to be Merlot, and turned out to be Carmenere – a little seen, ancient grape from Bordeaux. Carmenere looks like Merlot, grows like Merlot, even tastes like Merlot, and is now appearing on more labels each year. You should definitely give this wine a try if you’re a Merlot fan.

South American wine producing regions such as Chile and Argentina have made great strides in improving the quality of their bottles. It used to be that only a trickle of the wine produced in these countries ever made it into the American market. But now that countries like Chile and Argentina have stepped up their game, they are receiving more of an international spotlight. Today, much Chilean and Argentinean wine is simply too good to be kept secret, and it’s often sold at bargain-basement prices, to boot.

Argentina’s best wine-growing regions nestle up to the Andes, which provide plenty of irrigation water and a high-altitude climate featuring warm, sunny days and cool nights. With a nurturing environment like this, wine grapes simply couldn’t have it any better.

Red wines are by far the most consistent knockouts among Argentina’s offerings. And this shouldn’t be any surprise – what else would you be serving alongside the country’s world-famous beef? For Argentina’s best reds, think Malbec, a southwestern French varietal that actually seems to do better in Argentina than France. Often no more than a minor blending grape in French wines, Malbec becomes rich and distinctive enough to stand on its own when grown in Argentina-particularly when it’s grown in Mendoza, the country’s top region. Cabernet Sauvignon also yields some fantastic wines, either on its own or as part of a blend with Malbec.

Although reds are the biggest stars, the country is also home to a number of winning whites, including ever-popular Chardonnay. Most appealing of all though, might be a somewhat obscure variety called Torrontes. Aromatic, spicy, and light-bodied in style, Torrontes is worth a try when you’re in the mood for something not only unusual, but uniquely Argentinean.

And then there’s Chile. From luscious Cabernets to sumptuous Chardonnays, Chile offers excellent quality – varieties Americans know and love, and prices that can’t be ignored. And that’s just the tip of the Andes!

It’s not only wine drinkers who’ve been attracted to Chile – top foreign winemakers, lured by Chile’s exceptional climate, proven soil, and favorable land and labor prices, see the future of Chilean wine as limitless. Let’s face it, when names such as Lafite Rothschild of France, Torres of Spain, and Mondavi of California get on the Chilean bandwagon, the wine world sits up and takes notice. These companies and others – often backed by centuries of winemaking expertise – have made massive investments in new equipment and technology. This influx of money and know-how can only drive already high Chilean quality standards through the roof.

With loads of sunshine, ocean breezes, and plentiful water from the Andes, winegrowers claim that Chile is one of the easiest places in the world to raise quality wine grapes. Plus, it’s the world’s only major wine region never to have been affected by the vineyard’s number one enemy: the vine-destroying louse, phylloxera. All of this allows Chilean winemakers to experiment with new varieties. Although already justifiably famous for top-notch Cabernet Sauvignon, Merlot, and Chardonnay, similar success with varieties such as Pinot Noir, Riesling, Syrah, and many others surely is just around the corner. It could be that in Chile, we’re witnessing the future of wine.

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.

Though it’s much less famous than its Napa and Sonoma neighbors, Mendocino County offers plenty of charms to make it worth a side trip (both in California and in the wine store). To start, there are quiet country towns, verdant farmlands specked with wildflowers, majestic redwoods and the spectacular Mendocino coast. And if the county’s natural beauty isn’t enough to lure you, consider the area’s status as an up-and-coming player in the wine world: Mendocino is famous for its organic and biodynamic wines, as well as its head-turning Pinot Noir from the Anderson Valley.

When you visit, allow yourself at least two days in the region, giving you time to visit several wineries, savor a walk in the redwoods and visit the region’s ruggedly beautiful coast. Travelers familiar with the well-worn path and tourist caravan of Highway 29 between Napa and Calistoga will surely welcome the scenic, lazy winding of Highway 128 through Anderson Valley. You’ll find that several of the area’s best small-production wineries are along the way.

Of the 30-some wineries in Mendocino, the more established houses are located in the eastern half of the county, with newer and smaller operations found in Mendocino’s Anderson Valley. Here, the cool ocean breezes and warm valley days provide ideal conditions for producing the area’s world-class Pinots and Pinot-based sparkling wines. Meander through the wineries on your own or call on a tour company to guide you – on foot or via bicycle, van or limo. Some wineries charge a tasting fee, often refundable with a purchase of wine (experienced travelers suggest calling ahead to the wineries you want to visit to inquire about hours of operation).

The octagonal tasting room at Greenwood Ridge was designed by winery owner Allan Green’s father, who was an associate of Frank Lloyd Wright. A single redwood tree that fell on the winery property during a storm provided all of the wood used to build the tasting room, and recently added solar panels generate more than enough power to operate it. It’s a great example of the fusing of artistic endeavors and reverence for natural beauty that is so prevalent in the area. Visit Graziano in downtown Hopland to sample unusual Italian varietals; about a mile north of Hopland, stop at the Jeriko Estate Tasting Room for a picnic on the fountain patio, a tour of the organic vineyards or simply to take in the sumptuous mountain valley surroundings and have a taste of the handcrafted estate wines.

Move on to the organic. With more than 18 percent of its wine-grape acreage designated as certified organic (as opposed to just 1 percent and 5 percent in Sonoma and Napa counties, respectively), Mendocino County leads the nation in organic wine production. In fact, a total of 16 wineries produce their wines from certified organic grapes. Mendocino was “green” before “earth-friendly” was cool, and one of the pleasures of traveling in the area is to see how committed many of its wineries are to sustainable growing practices.

To get a look and taste of what’s hot on the eco scene, visit the Parducci Winery. Recently, the vineyard became the first in the United States to be designated as “carbon neutral.”  Having calculated the emissions of their greenhouse gases, they took major steps to mitigate and offset them. Initiatives included converting to solar power and biodiesel, participating in a local tree-planting program, as well as investing in a wind farm and a methane capture project.

Blended wines are hardly new. Bordeaux is traditionally anchored by Cabernet Sauvignon and Merlot. In Tuscany, Chianti is rarely 100 percent Sangiovese. France’s Chateuneuf du Pape can meld as many as 13 grapes. Consider the unassuming blend of Red Truck, a tangy, berry-rich California red that debuted with the 2002 vintage. Featuring six grapes of disparate origins (Syrah and Mourvedre from the Rhone, Cabernet Sauvignon and Cabernet Franc from Bordeaux, Pinot Noir from Burgundy, and the French hybrid Alicante Bouschet), Red Truck is a veritable kitchen-sink blend.

Similar examples of “splendid blendeds” have been cropping up with eyebrow-raising frequency over the past decade. They are emblematic of a growing trend toward creative, no-grapes-barred blending that is particularly evident in New World wine regions. Indeed, what sets these new-wave wines apart from traditional Old World blends is that the combination of grapes is not driven by agricultural practicality. Back in the day, if you will, the focus of European winemakers was rooted squarely in the vineyard, where producers first had to determine which varietals grew well in their particular soil and climate. Then, if several grapes could enhance one another when blended, so be it.

But in most New World regions, growing conditions are simply more hospitable, so more types of grapes grow well in the same general area. At the same time, modern technology has made the transportation of grapes and bulk wine much easier. Factor in the overload of Chardonnays, Cabernets, and Merlots fighting for shelf space and it’s no wonder that current-day vintners are trying new tricks with old grapes.

California isn’t the only hotbed of crossover blends. Australians stir up crisp whites from half Semillon, half Chardonnay and sturdy Shiraz-Cabs. Italian vintners have found new dancing partners for Sangiovese. But the trend of splendid blended wines is especially strong in California, where it can be seen as a natural step in the state’s rapid evolution. Beginning in the 1980s, California vintners began to imitate the European winemakers, even spawning the nicknames Meritage (for Bordeaux blends) and “Rhone rangers,” for wines using Rhone grape varietals. Imitation, however, has been shifting steadily to innovation, leading to the current upsurge in unorthodox blending.

The apparent laundry list of varietals on these new-wave blends can be misleading. Despite their diverse recipes, the taste profiles of many splendid blendeds priced under $15 are remarkably easygoing. By design, many are inherently fresh and fruity, with little of the earthiness commonly found in Old World wines, and with smooth textures that scream “Drink me now!” Higher-priced splendid blendeds (such as Opus One), however, will usually be rougher in texture, more obvious in structure (tannin and acidity) and more intense. Apply similar logic to creative white blends: lower-priced examples will be loaded with fruit, while pricier ones will deliver more body and complexity.

The bottom line is that for these blends you should expect the unexpected because the synergy of the varietals creates wines whose sum is greater than their parts.

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.