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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!

If you’re in need of a vacation but only have a long weekend, pinpoint your plans by making a two- to three-day jaunt through the Dry Creek Valley in California Wine Country near San Francisco. You’ll enjoy an in-depth introduction to all that’s wonderful about the wine country.

Cross the Golden Gate Bridge, and in about an hour, you can be in Healdsburg, a charming spot cradled between the fertile Dry Creek and Alexander valleys. With its wine-tasting rooms, progressive restaurants, tiny boutiques, art galleries and antiques shops, the Victorian town provides a chic “base-camp” for your visit. In all, there are nearly 61 wineries that are member wineries of the Winegrowers of Dry Creek Valley. They are family owned, and pretty close together – which is nice, considering you’ll be drinking and won’t have to go far to take in a variety of wine-country sips. The pride and the diversity of the people who live and work within this narrow, gentle geography are reflected in the special character of Dry Creek Valley grapes and wines.

The Dry Creek Valley is known for its Zinfandels – bold red wines brimming with full-throttle California fruit and touches of spice. Some of the vines in the area are well over 100 years old (the older the vines, the more concentrated the fruit). White-wine lovers need not go thirsty, however, as the Valley also produces renowned Sauvignon Blanc. Dry Creek Vineyard was among the first to plant the zippy grape in the area.

You may be wondering at this point – “do I know any wineries from Dry Creek Valley?” And the answer is, yes you do! For a concentrated sampling of these wineries, tool along and around Dry Creek Road. Here, you’ll find a cluster of easy-to-find boutique wineries where you’re likely to meet the owners themselves. Dutcher Crossing is a family-run spot pouring award-winning Zinfandels, Cabernet Sauvignons and Chardonnays in a tasting room with a welcoming fireplace.

Of course, there is also the award winning Ferrari-Carano Vineyards and Winery. Here, wine drinkers can taste classic wines in the Villa Fiore Wine Shop, or sample reserve and limited release wines in the all-new Enoteca in the underground cellar. And don’t forget to pop your head in to Pedroncelli Winery, who has been making great wine since 1927!

Sample small-production red wines at Yoakim Bridge Winery, set in an idyllic spot with its 1886 Victorian farmhouse overlooking the vineyards. Also visit Passalacqua Winery Tasting Room and Gardens, with its three tasting bars, wine-country gift shop and intimate garden arbors for picnics.

Sometime during your visit, a picnic at a winery is a must – Dry Creek General Store offers totable lunches you can enjoy while exploring the valley.

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 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.

Once known for world-class Merlot, Washington State’s wineries are taking on the world. This shouldn’t come as a surprise; after all, the state’s escalating wine industry is on about the same latitude as two of France’s most famed wine regions, Bordeaux and Burgundy.

The number of wineries in the state has increased by more than 400 percent in the past decade. Today, Washington boasts 460 wineries and 30,000-plus acres of vineyards, making it second in wine production in the U.S. only to California. Obviously something remarkable is going on here, and it’s happening fast.

After initially achieving prominence with wines made from Merlot, which many critics still consider to be the best in the country, award-winning wines have been made from the state’s Cabernet Sauvignon and Chardonnay. Old World-style blends of Merlot, Cabernet Sauvignon, and Cabernet Franc also became popular.

But now, Washington’s vintners are finding that less-common grape varieties are producing great wines due to the soil and climate of the state. Washington is blessed with lots of volcanic soil, which is resistant to the root pest called phylloxera that plagues vineyards in other regions. That makes it easy to try more demanding grape varieties. More important, a combination of generally warm days, cool nights, and adequate water lead to grapes with both good sugar content and acidity – essential for making well-balanced, quality wines.

Examples of the new varietals being planted include Sangiovese and Nebbiolo (the fathers of Chianti, and Barolo and Barbaresco, respectively, in Italy), Syrah (the signature red grape of the northern Rhone Valley in France) and Viognier (famous for the tropical fruit-flavored white wines of Condrieu in France).

Due to the near-ideal growing conditions of many areas in Washington, Riesling (the great grape of Germany) has found a second home here and is being used to make outstanding wines. Sauvignon Blanc and Semillon are making a good showing as well.

Yes, Washington State is playing in the “big-leagues” of wine making, and there is a lot of press to back up the assertion that WA wines are some of the best in the country. But despite the increase in notoriety, the price of Washington wine has not grown at the same rate as their quality.  The next time you are wandering about your local wine store, you may want to do a little comparison shopping, trying a Washington version of your favorite Italian red, or even a sweet Washington Riesling. These wines are kind of like potato chips…you can’t just have one.

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.

With a bevy of aristocratic red wine labels such as Chateaux Mouton Rothschild, Latour and Lafite ringing in their ears, who could blame wine lovers for concluding that reds are the only serious wines Bordeaux has to offer? Thankfully, Bordeaux also offers millions of cases of distinguished, top-flight dry whites, along with one of the world’s most cherished sweet wines, Sauternes. And as though the area hadn’t been blessed enough already, Bordeaux also holds the famous brandy region of Cognac.

The most common white Bordeaux is a blend of Sauvignon Blanc and Semillon. Why a blend? In a word, balance. Sauvignon Blanc lends racy acidity and flamboyance; Semillon counters with body and depth. You’ll find that these whites mesh superbly with an ultra-wide range of dishes, and they go swimmingly with fresh fish and seafood. For the classiest Bordeaux whites, the region of Graves has the loftiest reputation – in particular, a sub-district of Graves called Pessac-Leognan. Also keep an eye out for Entre-Deux-Mers, an area that produces many wonderful white wines at modest prices.

Buttery sweet and decadent, top dessert wines from Sauternes and the neighboring Barsac region are examples of winemaking at its most fanatical. As an example, it can sometimes require the fruit of almost an entire grape vine to yield just one glass of wine. Despite such uncompromising standards, however, many good Sauternes wines are offered at affordable prices. Half-bottles are usually available, too, lowering the price of admission to attainable levels. Due to its slightly lower profile, sweet deals can sometimes be found in quite nice bottles of Barsac.

In addition to its world-famous reds and equally worthy whites, Bordeaux offers yet another prized sip to the world: Cognac. This prestigious wine-based brandy is named after a city north of Bordeaux, and is considered the finest brandy in the world. To attain its rock-solid dependability, Cognac is usually blended from grapes of different vintages. For good value, opt for Cognac with “V.S.” (very special) on the label. The youngest spirit in this blend will be at least 2 years old. “V.S.O.P” (very special/superior old pale) offers greater complexity in a blend of brandies no less than 4 years old. The ultimate in flavor and expressiveness comes at a corresponding price. The “X.O.” (extra old) and “Napoleon” designations contain no Cognac less than 6 years old, and often, brandies that are many decades old.

So the next time you’re wondering around the Bordeax section of your wine store, consider picking up a white along with your regular reds. Although the bottle may seem alien to you, the varietals inside are not. And of course, if you’re looking for something stronger, it may be time for you to begin getting into Cognac – or you can wait until the weather gets a little colder.

While South African wines are enjoying some long-overdue recognition in the wine world, most of them remain virtually unknown to the casual wine drinker. But whenever a wine flies under the radar screen, value hunters should take a closer look. In the case of South African wines, you can find distinguished sips at bargain prices. Winemakers are doing great things with Chenin Blanc, Sauvignon Blanc, and Shiraz – all perfect patio sips as barbecue season hits full swing. And as the hot days of July lead into the hotter days of August, you’ll really appreciate the whites on sticky evenings when it’s too hot to think about firing up the grill. That’s when a salad and one of these bright, refreshing wines will be just the ticket.

What’s even better is that South Africa is considered part of the New World, and so bottles are labeled by varietal. Despite labeling practices, South African wines lean more towards Europe and the Old World when it comes to style which translates into wines elegant in fruit and oak and not heavily fruit-forward or overly oaky. Also, reading the label’s fine print can pay off; regions to look for include Stellenbosch, Paarl, and Constantia.

If you’ve ever tasted a flat and seemingly boring Chenin Blanc and said “not for me,” you should give this grape another go in its South African style. While these bottles offer plentiful melon and tropical fruit flavors, their underlying mineral notes add sophistication. Lively and refreshing, they’ll go well with fish on the grill, especially if it’s sparked with a little lemon and herbs. This wine will also make a lovely aperitif to sip before dinner with a few nibbles – may I suggest pairing a glass with slices of melon wrapped in thin slices of prosciutto.

Although Chenin Blanc is historically the white-wine grape of South Africa, it’s the country’s Sauvignon Blancs that are especially making a splash among the world’s wine lovers. Winemakers are producing bottles that brim with lively herb and citrus notes and are more easygoing than all-out zippy New Zealand Sauvignon Blancs. More lively than French versions from Sancerre and Pouilly-Fume, South African Sauvignon Blancs offer a great balance of acidity and fruit. For a sublime summer pairing, grill up a colorful array of summer vegetables to serve alongside a fresh Caesar or tomato salad, a selection of cheeses (goat cheese and Gruyere will go especially well with Sauvignon Blanc), and plenty of crusty French bread.

As for reds, South African Shiraz is on the march with vineyards producing wine with beautiful dark-fruit qualities, plus hints of chocolate, spice, and a warm, earthy appeal. Yes, you get a lot of bang for your buck with these bottles.  And just as South African Sauvignon Blanc can offer a refreshing break from New Zealand versions, South African Shiraz is a fine addition to your usual selection of Australian Shiraz.  It won’t have the spice you’re used to, but these wines are great with burgers, chops, sausages, and steaks hot off the grill. The wine meshes especially well with anything flavored with garlic, onions, and just about any herb seasoning.

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.

An abundance of high-quality wines hail from France’s Loire Valley.  These wines are light and refreshing, and are great to use for any type of outdoor entertaining. Yet because most Loire wines are named for places within the region, many of these superb sips remain a mystery to wine lovers. Check out this quick guide to help you make sense of them all.

Named after one of the most renowned regions in the Loire Valley, Pouilly-Fume is a world-class aromatic white made exclusively from Sauvignon Blanc grapes. Other regions that produce wonderful Sauvignon Blanc are Sancerre and Touraine.  Remember, when in the Loire section of your wine store, these wines will be listed by region, not varietal, so look for bottles that say Sancerre and Touraine, not Sauvignon Blanc (as they would if produced in the New World).

Vouvray lies at the eastern end of the valley near Tours. Slightly sweet but still delightfully dry, Vouvray wine is made from 100 percent Chenin Blanc grapes. In addition to winsome dry wines, the large Vouvray district also produces excellent sweets and sparklers. If you’re looking for a tantalizing wine to serve with seafood this summer, give Muscadet a look. Some of the most interesting of these come from the sub-regions of Muscadet, which lies at the western end of the Loire Valley. Be sure to check for the words “sur lie” on the label, as these versions offer some of the most intense flavors of all Muscadets.

The Loire also makes fantastic roses that range from slightly, to fully off-dry (that is, a little sweet). Because these roses are lighter versions of red wines such as Cabernet Franc, Pinot Noir, and Gamay, the Loire’s roses make superb introductory sips for those who are new to wine. Some of the best can be found around the region of Anjou, about 200 miles southwest of Paris. Look for bottles labeled Rose d’Anjou.

Second only to the Champagne region as a producer of sparkling wines, Loire sparklers are required by law to be made with the same labor-intensive technique as their sassy competitors to the north. For great quality at bargain-basement prices, sparklers with Vouvray in their names are very hard to beat. There are also sweet wines made from Chenin Blanc grapes which represent the most outstanding incarnations of this varietal and style. As I mentioned above, Vouvray sweets are particularly notable.