Forget Beer: The Definitive Guide to Pairing Wine with Pizza

Let's be honest: pizza night is a sacred ritual. Whether you're ordering in after a long week, hosting a game night, or pulling a masterpiece out of your own oven, the question of what to drink with it usually defaults to beer or soda.

We're here to tell you that you're missing out. Wine and pizza are a match made in heaven. The right wine doesn't just go with your pizza; it makes it better.

But here's the secret: you don't pair the wine with the "pizza." You pair it with the toppings. The cheese, sauce, and toppings are the stars of the show, and that's where we'll find our perfect pour. Forget the fancy rules. This is your go-to guide for finding a delicious, affordable bottle for any slice that comes your way.

The One Simple Rule of Pizza Pairing

Before we get into toppings, remember this: pizza's core components are acidity (from the tomato sauce) and fat (from the cheese). The perfect pizza wine will have enough acidity of its own to stand up to the tomatoes and enough structure to cut through the richness of the cheese, cleansing your palate for the next glorious bite.

The Perfect Pour for Every Topping

The Classic Cheese Pizza

The Pie: The beautiful, unadulterated foundation. It’s all about the bright, tangy tomato sauce and the rich, melted mozzarella.

The Perfect Pour: A medium-bodied red with good acidity and bright red fruit flavors.

Why it Works: The wine's acidity perfectly complements the tomato sauce, while its fruit-forward notes won't overpower the simple beauty of the cheese. Think of it as the wine equivalent of a classic rock song—always a good idea.

Pour Man's Proof (Value Picks): Montepulciano d'Abruzzo or a Chianti Classico from Italy. Both are practically designed for tomato sauce and offer incredible value.

Pepperoni Pizza

The Pie: The undisputed champion of toppings. It's salty, fatty, and packed with bold, spicy flavor.

The Perfect Pour: A red that's a little spicier and more robust, like a Sangiovese or a Barbera.

Why it Works: The rich fruit and peppery spice in these wines stand up to the powerful flavor of the pepperoni, while their acidity and tannins slice right through the fat, refreshing your taste buds.

Pour Man's Proof (Value Picks): Look for a Barbera d'Asti from Italy or an affordable California Zinfandel (which often has a peppery note).

Margherita Pizza

The Pie: Simple elegance. Fresh mozzarella, bright tomato, and fragrant basil. It's lighter and fresher than a standard cheese pizza.

The Perfect Pour: A crisp, dry Rosé.

Why it Works: A dry Rosé has the bright acidity of a white wine to match the fresh tomatoes and basil, but just enough red fruit character to hold its own. It’s refreshing, versatile, and practically screams "patio pizza."

Pour Man's Proof (Value Picks): A Rosé from Provence (France) or a dry Rosé of Pinot Noir from California or Oregon.

Meat Lover's / Sausage Pizza

The Pie: A heavy hitter. Rich, savory, and loaded with fatty, meaty goodness.

The Perfect Pour: A bold, full-bodied red with dark fruit flavors and firm structure.

Why it Works: You need a wine that won't get bullied by all that meat. The wine's tannins will latch onto the protein and fat, while its bold flavors will match the intensity of the toppings.

Pour Man's Proof (Value Picks): A Cabernet Sauvignon from Paso Robles, a Malbec from Argentina, or a Syrah from France.

Hawaiian Pizza

The Pie: Yes, we're going there. The controversial but beloved combo of sweet pineapple and salty ham.

The Perfect Pour: An off-dry Riesling.

Why it Works: Don't be afraid of a little sweetness in your wine! A Riesling with a hint of residual sugar will perfectly complement the pineapple, while its zippy acidity will cut through the saltiness of the ham. Trust us on this one.

Pour Man's Proof (Value Picks): Look for a German Riesling labeled "Kabinett" or an affordable Riesling from Washington State.

Veggie Pizza

The Pie: Fresh, earthy, and often loaded with bell peppers, onions, olives, and mushrooms.

The Perfect Pour: A zesty Sauvignon Blanc.

Why it Works: Sauvignon Blanc is famous for its "green" notes of bell pepper and herbs, which will beautifully echo the flavors of the veggie toppings. Its high acidity makes it a refreshing counterpoint to any cheese.

Pour Man's Proof (Value Picks): You can't go wrong with a classic Sauvignon Blanc from Marlborough, New Zealand.

White Pizza (Pizza Bianca)

The Pie: No tomato sauce here. It's all about rich, creamy cheeses like ricotta and mozzarella, often with garlic and herbs.

The Perfect Pour: A creamy, bubbly sparkling wine like Prosecco or a lightly oaked Chardonnay.

Why it Works: The bubbles in Prosecco cut through the richness of the cheese like nothing else. A creamy Chardonnay will match the texture of the pizza while its acidity keeps things from feeling too heavy.

Pour Man's Proof (Value Picks): A Prosecco Superiore will offer a step up in quality for just a few extra dollars. For Chardonnay, look for value options from Chile or California.

At the end of the day, the number one rule is to drink what you enjoy. Use this guide as a starting point, but don't be afraid to experiment. Pizza is supposed to be fun, and so is the wine you drink with it.

Cheers!