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!
