What’s better than eating pizza? Pairing it with great wine.
The Wine: Barbera, generally having a similar body to Pinot Noir, has a soft acidity that won’t fight with the tangy tomato sauce, and bright fruit to balance it all out.
The Wine: A Chianti, usually on the lighter side of a medium bodied red. This wine is simple, smooth and dry, while low on acidity and a great pairing for a classic pizza.
The Wine: Cut through the richness of a white pizza with a bubbly option. A prosecco is perfect to pair with the creamy rich flavors of a white pie.
The Wine: Negroamaro, a dark Italian varietal, has the perfect balance for the vegetables and the right amount of weight to balance the roasted flavors.
