Wine Pairings for Pizza Toppings
Chianti + Prosciutto & Arugula
Good Chianti is savory and spicy, so it's good with salty cured meats like prosciutto or peppery greens—or both together.
Wine to Try: 2011 Fèlsina Chianti Classico Berardenga
Primitivo + Pepperoni
Big southern Italian reds like Primitivo are juicy and full-bodied, just the wines for a classic slice like this one.
Wine to Try: 2010 Fatalone
Pinot Noir + Mushrooms
There's no better pairing than Pinot and mushrooms—they're all about earth and spice. A little oregano makes the match even better.
Wine to Try: 2011 Hahn Winery Pinot Noir
Rosato + Vegetables
A vegetable topping makes for a fairly light slice—even with all that cheese—so go with a lighter style of wine. Rosato (the Italian term for dry rosé) is a tasty choice.
Wine to Try: 2012 Librandi Cirò Rosato
Barbera + Fresh Tomatoes
Barbera, a medium-bodied red from Italy's Piedmont, is berry-bright and only moderately tannic—great with fresh tomatoes and herbs.
Wine to Try: 2010 Elvio Cogno Bricco dei Merli