Is there ever a bad time for a pizza party?!? Absolutely not! Beer works great for pizza, but vino can really amp up your slice game.
Below are 3 quick ways to pair wines with different toppings. As per usual, there is no “wrong or right” in the world of pizza and wine. These are just guidelines to serve as a jump off point into a world of crust and cheese and bliss.
1) Cheeeeesssse & uber dry sparkling vino.
Burrata is all the rage these days. It’s almost as hip as brussel sprouts at their peak. This cheese may sound fancy, but at the end of the day is just a blend of mozzarella and cream. It’s super oozy, rich and delicious. Uber dry sparkling wine is the perfect match to balance out that cheesiness.
2) Fruit toppings & high acid wines!
Sweet + savory is a thing. Don’t let anyone talk you out of it. Pineapples and ham are the most common incarnation of this concept, but get adventurous and and pair up peaches with blue cheese. The same effect will be achieved and your culinary knowledge will appear slightly above average. Score a dry Riesling that sports some serious acid to pair with these pizzas.
3) Old school. Big reds and meat.
The classic toppings include pepperoni, sausage, and meatballs. Think meat, cheese, marinara, and a big crusty NY wedge style slice. This iconic choice needs a big, bold, and jammy red to hold up to those robust flavors. Think California Cabs and Pinot Noirs.
Never forget to remember- there are no rules. Give these a shot, but always drink and eat whatever it is you please!
