What wine goes best with pizza?

Answer 1

I prefer a Malbec or a Montepulciano.

Answer 2

Actually did a taste test with this not long ago...

Wines tried:

King Estate Pinot Noir
Sin Zin Red Zinfandel
Duckhorn Sauv Blanc
and the Winner... drumroll......

Schramsberg Brut Rose

Believe it or not, the sparking wine from Napa (don't call it champagne...) proved to hold up against the spiciness of a pizza without overpowering it's taste or destroying its finish.

Give it a shot. Nothing sexier than a pizza and "champagne" party for two. Salut!

Answer 3

Sauvignon Blanc - if you can drink an earthy wine - it is so crisp and you can pair it with several things.

If you need a more fruitful wine try a California Zinfandel

Or you could always go with an Italian Chianti

In general wines that had a low acidic content would work well since the tomatoes on the pizza have plenty of their own.

Answer 4

2001 Rancho Zabaco Dancing Bull Zinfandel ($7). With its fruit backed up by some tannic muscle, this sassy California wine was our favorite. And the cheapest. Though robust, the fruity zin worked well with the pizza's sauce and the cheese. Very good.

• 1999 Manzone Dolcetto d'Alba La Serra ($6). Bright, with almost cherry-like aroma (reminding us of cough syrup), this import from Italy's Piedmont region offered an intensity and a fruity acidity that held up well. Very good.

• 2001 Falesco Vitiano ($9). Sometimes, it's the little things that count. With this wine it was the tiniest spark of acid that seemed to work so well with the salt in the pizza. This Umbrian blend of sangiovese, cabernet sauvignon and merlot grapes was dry but with a nice hit of fruit. Good.

• 2001 Cataldi Madonna Montepulciano d'Abruzzo ($13). This wine from Italy's Abruzzo region matched the pizza well, perhaps too well. One taster felt the wine "disappeared" behind the fennel of the sausage, while another complained of a bland flavor. Good.

• 1999 Val Cerasa Etna Rosso ($10). A smoldering Mt. Etna adorns the label of this Sicilian red, whose fiery color in the glass was more vivid than any of the others. Too bad the flavor didn't have a personality to match. Tasters liked this wine for its balance of fruit and tannin, they just wanted more pizazz. Good.

• 2001 Torre Quarto Puglia Rosso ($10). Tannins are astringent elements in the wine that can, when judiciously exercised, whip a wine into shape. For some tasters, this southern Italian offered a good flavor for pairing with pizza, but others found the wine's astringency to be distracting. Good.

• 2002 Fattoria Laila Rosso Piceno ($12). A blend of montepulciano and sangiovese grapes, this wine from Italy's Marche region shows a bit too much restraint, although one taster said it was "perfect" with the spinach pizza. Another thought the fruit-forward wine held up well to the sausage. Good.

• 2001 Ridge Sonoma Station Zinfandel ($21). "Too elegant for pizza?" asked a taster, who found this zin to be "good, but not wow." This blend from 12 vineyards in Sonoma's Dry Creek, Russian River and Alexander Valleys lacked the desired punch and left a bruise from the price. Good.

• 2001 Icardi Barbera d'Asti Tabarin ($11). An intriguing note of tobacco on first taste of this Piedmontese wine was followed by a long astringent pull that seemed to fade away on the finish. "A bit off-putting," one taster noted. Fair.

Answer 5

I'd recommend a Sangiovese. Sangiovese is a medium bodied dry wine with earthy aromas and berry, plum, spicy, or floral flavors. It has a smooth texture. Sangiovese is the main grape used to produce Italian Chiantis. Sangiovese goes especially well with pasta and other Italian foods.

Some of my favorites are:

Di Majo Norante 2004 Sangiovese ($10 from Italy)
Falesco 2005 Vitiano Sangiovese ($14 also from Italy)

Answer 6

Chianti would be natural since its a pretty light red.

If the pizza is hearty (Chicago style) a good Zinfandel or Cab Sauv would be good too.

Answer 7

Coke Wine!!!

Answer 8

Beer is best, in my opinion.

However, if you must go with wine, Lambrusco (sparkling red from Emilia Romagna) is a good choice.

Answer 9

red wine

Answer 10

depends on the kind of pizza.
if it has a red sauce and meat a red blends well with the flavor (the red of your choice)
if it has chicken or shrimp go with a white or a zinfandel or a mild red.
reds are not only for meat and whites are not only for seafood or chicken. drink the one you like best with the flavor.of what you are eating.

Answer 11

Pinot Noir, it's a perfect compliment.