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The best wine for pizza is a red with zippy acidity and soft tannins, such as Barbera or a lighter Sangiovese. A crisp sparkling wine works just as well. Here is what to pour with margherita, pepperoni, Hawaiian and white pizzas.
Pizza night is the one meal where nobody wants a lecture. You want a wine that handles hot cheese, sharp tomato and a pile of toppings, and you want to open it before the delivery driver leaves. Good news: the rules are short.
Table of Contents
The Short Answer
- Barbera: fresh, juicy and light on tannin. It is the easy default for tomato pizzas.
- Light Sangiovese: cherry fruit with savoury edges. Serve it a little cool.
- Crisp sparkling wine: bubbles cut through the cheese and reset your mouth for the next slice.
Serve reds at the cooler end of the range, around 14 to 16 degrees. Our serving temperature chart has the numbers.
What Pizza Does to Wine
Tomato sauce is sharp. Wine with low acidity tastes flat and dull next to it, like a flat lemonade at a barbecue. That is why Decanter suggests wines with good acidity and bright fruit for tomato-and-cheese pizzas such as margherita.
Fat and salt matter too. Mozzarella and pepperoni coat your tongue, so you want something fresh to wipe it clean. Heavy tannins and big oak can turn bitter against all that salt.
Sweetness is the wild card. Pineapple on a Hawaiian adds sugar, so a wine that is bone dry can taste thin beside it. Spice from chilli flakes or hot salami also makes high alcohol feel hotter.
Best Wines for Pizza
Barbera
Barbera is the pizza red. It has plenty of acidity and gentle tannins, and the president of the Barbera d’Asti consortium credits that fresh acidity for how well the wine goes with food. Our Barbera guide covers the grape in detail. Our pick below comes from the Limestone Coast in South Australia.
Sangiovese
Sangiovese gives you cherry, herbs and a savoury bite, which loves tomato. Pick a lighter, fresher style for a margherita. Our Sangiovese guide explains the styles. In Australia, look to the King Valley in Victoria, where the grape has a strong following.
Fruity Grenache or Shiraz Blends
For pepperoni, sausage and meat-lovers pizzas, you can step up to more body. Decanter points to fruit-forward Grenache and Syrah blends for these, with a warning to watch for heavy tannin and oak. Chill the bottle for 20 minutes first.
Crisp Sparkling Wine
Bubbles are the safest bet if the table cannot agree. Dry sparkling wine suits margherita, white pizzas and Hawaiian, because the fizz refreshes between bites. Prosecco is a cheerful, easy fit.
Dry White for White Pizzas
A pizza with ricotta, mushroom or garlic and no tomato needs a different wine. Go for a fresh, dry white with some savoury weight. Something like a dry Vermentino or Pinot Grigio does the job.
Pizza by Topping
Not every pizza is the same, so here is a quick guide to match the topping rather than the box.
- Margherita: Barbera, a light Sangiovese or crisp sparkling wine. Simple pizza, simple win.
- Pepperoni and sausage: a fruit-forward Grenache blend or a young, chilled Sangiovese.
- Hawaiian: dry sparkling wine, or a juicy red served cool. Please do not argue about the pineapple until after the first glass.
- Mushroom and white pizzas: a fresh dry white, or a light red with good acidity.
- Spicy salami and chilli: a lower-alcohol red, chilled, so the heat does not get a boost.
If the order is half and half, pick the wine for the topping you will eat most. Or buy two bottles. Nobody has ever regretted that.
What to Avoid
- Big oaky reds: the tannins turn bitter beside salty cheese and cured meats.
- Very sweet wines: they make the tomato taste sour.
- Delicate, low-acid whites: the sauce flattens them in one bite.
Drink One Tonight
If you want one bottle and no homework, this is it. It is in stock at the time of writing, and it costs less than most delivery fees.
Pepper Tree Alternate Series Barbera 2023
This Barbera comes from the Wrattonbully vineyard in the Limestone Coast, and Pepper Tree describes it as bright and lively. That is exactly what a tomato-topped pizza wants. Pour it with a slight chill and keep a napkin handy.
- Bright, lively style
- Fresh acidity for tomato sauce
- Under $20
- Not a heavy red
- Best served slightly cool
If You Are Ordering or Making Pizza
Pour the wine into a proper glass, not a coffee mug, even if the pizza is on the couch. Our glasses roundup has options for every budget. If your pizza has a meaty sauce, our spaghetti bolognese pairing shares the same logic.
Also keep an eye on how much you pour. A standard 150 mL restaurant serve of red at 13.5 per cent is 1.6 standard drinks, according to the Australian government standard drinks guide. Our calorie calculator works out the rest.
Frequently Asked Questions
What is the best wine to drink with pizza?
A red with high acidity and soft tannins is the safest choice. Barbera and a light Sangiovese are the classics. A crisp sparkling wine is a great alternative.
What wine goes with pepperoni pizza?
Choose something with a bit more body, such as a fruit-forward Grenache blend or a young Sangiovese. Serve it slightly chilled so the spice does not feel hot.
What wine goes with Hawaiian pizza?
Pick a crisp sparkling wine or a dry white with some fruit. The pineapple adds sweetness, so a wine with a touch of ripe fruit copes better than a very dry one.
Can I drink white wine with pizza?
Yes. White pizzas with ricotta or mushroom suit a fresh, dry white. With tomato sauce, a red or a sparkling wine usually works better.
Should I chill red wine for pizza?
A little, yes. Twenty minutes in the fridge brings a light red to about 14 to 16 degrees, which keeps it fresh against the cheese.
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