Pizza night doesn’t need a fancy wine, but the right bottle makes it even better. Tomato, cheese and a crisp, charred base all have a say in what works, and the good news is that most of the best pizza wines are also great value.
Why Italian reds work so well
Tomato sauce is quite acidic. Wines with lower acidity can taste flat next to it, which is why Italian reds, naturally high in acidity, are such good partners. They match the tang of the tomato and cut through the cheese.
Think of it as the “what grows together goes together” rule. Italian wines evolved alongside Italian food.
Margherita and classic tomato pizzas
A simple margherita suits a fresh, juicy red with bright acidity. Chianti is the textbook choice, with its cherry fruit and savoury edge. Volpetto Chianti is a great everyday pick, and Barone Ricasoli Brolio Chianti Classico steps it up a level.
Barbera is another winner. It’s soft on tannin but full of acidity and dark cherry fruit. Try Canti Barbera d’Asti or Torlasco Barbera d’Asti.
Pepperoni and meat feasts
Spicy, salty meats want a red with more body and a touch of ripeness. Montepulciano d’Abruzzo is juicy and plummy; Novantaceppi Montepulciano is spot on. Primitivo from Puglia brings riper, jammy fruit that’s brilliant with spicy salami; Terra Organica Primitivo is a crowd-pleaser.
Zinfandel, Primitivo’s American cousin, works well too.
White pizzas and veggie toppings
No tomato? Then white wine comes into its own. A pizza bianca with ricotta, mozzarella and garlic loves a crisp Italian white. Bottega Pinot Grigio is clean and refreshing, and Canti Gavi has a lovely almond edge.
For mushroom pizzas, try a light, earthy red such as Monte del Fra Bardolino or Bottega Valpolicella Classico.
Spicy pizzas
Chilli and big tannins clash, making both taste harsher. Choose a juicy, low-tannin red or even a rosé. A chilled Bardolino or a fruity rosé like Vino Pomona Pinot Grigio Rosé works brilliantly with nduja or jalapeños.
Seafood pizza
Prawns, anchovies and capers want a crisp, salty white. Vermentino or Verdejo are ideal; Ederra Rueda Verdejo is a great match.
Don’t forget the fizz
Prosecco with pizza is a genuinely good idea. The bubbles cut through melted cheese and the light fruit doesn’t fight the tomato. La Gioiosa Prosecco Brut is dry enough to keep things fresh. Read our Prosecco guide for more.
Pizza night shortlist
- Best all-rounder: Volpetto Chianti
- Best with pepperoni: Terra Organica Primitivo
- Best white: Bottega Pinot Grigio
- Best bubbles: La Gioiosa Prosecco Brut
Serve lighter Italian reds slightly cool, around 14–16°C. A short spell in the fridge does them a world of good. Browse more on our red wine list.
FAQs
What is the best wine with pizza?
Chianti is the classic all-rounder, thanks to its bright acidity that matches tomato sauce.
Is red or white better with pizza?
Red suits tomato-based pizzas; white works best with white pizzas and seafood toppings.
What wine goes with pepperoni pizza?
A juicy, slightly fuller red like Primitivo, Montepulciano or Zinfandel.