Go-to wine pairings for popular pizza toppings

Classic Margherita

The nation’s favourite, the iconic Margherita pizza’s strength is in its simplicity. Naturally sweet tomato sauce is spread as the base and then topped with mild Mozzarella and fresh basil leaves for a subtle hint of freshness.

A Sangiovese-based Chianti from Tuscany is a natural partner to the simple tomato, basil and mozzarella flavours. Yet, you can take it one step further by pairing it with a dry, refreshing rosé. The natural sweetness of the tomato base and fragrant basil pair well with a dry but fruity wine that has a clean, sharp finish that won’t overpower these delicate flavours. Dry rosés are one of France’s speciality styles. Look for pale pink bottles from the Provence region with citrus and summer berries flavours, plus hints of green herbs.

spicy toppings

Spicy pizzas, which may feature toppings such as spicy sausage, jalapeños or chilli flakes, pair well with wines that balance the heat. Opt for an off-dry white wine. 

Gewürztraminer and off-dry Riesling are aromatic white wines with low alcohol content and slight levels of natural sweetness. When served chilled, they can cool the heat and make the next bite more enjoyable.

Gewürztraminer has a subtle sweetness and notes of lychee, rose, and tropical fruit, while off-dry Riesling is highly acidic with flavours of stone fruit and citrus. These wines bring a touch of sweetness and acidity, turning your spicy pizza dinner into a balanced feast.

Alternatively, with its spicy profile, a Grenache pairs well with spicy pizza while offering enough fruitiness to balance the palate.

Vegetables

A lighter, more refreshing topping selection for this filling dish. Vegetables, including olives, bell pepper, artichokes and asparagus, are notoriously tricky to pair with wine, but with the help of a tomato base and plenty of cheese, it’s possible.

For an Italian wine pairing, opt for a crisp, dry white such as a Pinot Grigio or a lighter red like a Valpolicella, which can complement a wide range of vegetables without overpowering them.

Alternatively, consider a New Zealand Sauvignon Blanc or Austrian Grüner Veltliner. These white wines have high acidity, minimal tannins and light-to-medium bodies, making them the perfect complementary choice that won’t overpower the more delicate, slightly sweeter vegetable flavours. They also commonly include complementary flavours of white pepper and fresh herbs.

Seafood

This light and fresh pizza may include all manner of seafood, from prawns, shrimp, clams and mussels to calamari, crab, smoked salmon, and sometimes even octopus. They often have toppings such as garlic, parsley and lemon, accentuating the seafood’s delicate flavours.

To pair with a seafood pizza, look for a light, crisp white wine such as Verdicchio or Vermentino, which can complement the delicate flavours of the seafood.

Ham and pineapple

Also known as a Hawaiian pizza, this combination was confusingly created in Canada, and is now at the centre of many heated pizza topping debates.

On a tomato base with chunks of pineapple, smoky ham and creamy Mozzarella, you’ll want a white wine with complementary tropical fruit flavours and citrus aromas for this love-it-or-hate-it pizza.

An off-dry Riesling has just enough sweetness to match the hot, juicy chunks of pineapple and enough acidity to cut through the fattiness of the cheese.

If you prefer rosé wine, a light and fruity White Zinfandel could work a treat, too.

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