Pizza is one of the most versatile dishes.  It can be presented gourmet style at a dinner party to discriminating adults, served to a group of rambunctious kids at a birthday party, munched on as finger food in front of the television, or eaten cold from the fridge as breakfast.  The styles vary greatly as well, spanning from micro-thin Roman crust to Chicago-style deep dish.  Complicating things further is the broad range of toppings that can adorn the pizza; a variety of flavourful meats that will have a wide range of spiciness; vegetables that range in the level of heat; an assortment of cheeses with varying levels of saltiness; the possibility of anchovies or pineapple; and finally, the type of sauce.  Complicating things even further is the option to have a variety of pizzas at one time, giving guests several choices to indulge in.

So how do you ever decide which wine to serve with all these variations and possibilities?  Should the wine be paired with pizza sauce and toppings in similar fashion as with a plate of pasta? What if there are multiple pizzas or a pizza that is half one type and half another type? Should Italian wine be served in recognition of pizza’s origins, even if you are serving pineapple and ham topped pizza?  How can the simplest dish be so complicated?

A number of experts agree that pretty much any wine can go well with pizza. It can be fun to pair your favourite pizza with the perfect wine but you may feel that pizza wine is a mood. The trick is to find wine that celebrates rather than competes with what’s on your mind and your plate.  In other words, the perfect pizza wine is in the eye of the beholder.

When serving one type of wine with a variety of pizza, choose a versatile bottle that will appeal to as many people as possible.   If you decide to serve more than one type of wine, be sure to highlight this fact and encourage your guests to try the various combinations of wine and pizza.

However, for those who prefer to match specific wines to a particular type of pizza, here are some suggestions for you.

BBQ Chicken Pizza

The smokiness and sweetness of the barbeque sauce will pair well with Pinot Noir, Dolcetto, Merlot, Chardonnay or Rosé.

Hawaiian Pizza

A reasonably sweet Riesling, Prosecco or Sauvignon Blanc will pair well as a counterbalance to the saltiness of the ham and the flavour of the pineapple.

Margherita Pizza

Featuring the simple and classic flavours of tangy tomato, creamy mozzarella and fragrant basil, a margarita pizza lends itself to light/medium-bodied wines. Pinot Grigio, Sangiovese or Rosé would all be good choices.

Meat Lovers Pizza

The intense flavours of Meat Lovers needs a wine with a higher amount of tannins, such as Cabernet Sauvignon, Tempranillo, Shiraz or Malbec.

Pepperoni Pizza

Because of the spiciness of pepperoni, a wine with rich, fruity flavours like a Sangiovese, Barbera or Nebbiolo would pair well.

Vegetarian Pizza

With Vegetarian pizza it is important to have a wine that won’t compete with the mix of vegetables on the pizza. An unoaked Chardonnay, Sauvignon Blanc, Prosecco or Rosé are all good choices.

Final Thoughts

Whatever you decide to do, whether it be pair your wine to the type of pizza or take a more generalist approach, there is an old theory that says, “What grows together, goes together”, which means that most any Italian-style wine will go well with whatever pizza you serve.  My personal preference is Sangiovese but Chianti, Nebbiolo, Barbera, Nero d’Avola, Fiano or Vermentino pair well too.

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I previously talked about wine pairings with various types of fish so today I will review the rest of the food that comes from the oceans of the world, shellfish.

So, what kind of wine goes best with shellfish? It is commonly said that white wine goes with seafood and red wine goes with meat. However, since I have written this article and you are reading it, you probably know it isn’t quite as simple as that.

Shellfish served without a sauce tends to call for light whites, like Vouvray from France’s Loire valley or sparkling wines like Champagne.

When it comes to shellfish served in sauce, the sauce should be your guide when selecting an appropriate wine.  Generally, though, most pair well with a medium-bodied acidic white wine like unoaked Chardonnay, white Burgundy or German Riesling.

Spicy dishes will pair well with a wine that has some sweetness, like an off-dry Gewürztraminer or an Austrian Grüner Veltliner.

If you can’t decide or everyone at the table is eating something different, Champagne is a great choice as it is one of the most food-friendly of wines.

You can also look to the cooking style to help you choose your wine.  Generally, Teriyaki and other sweet sauces pair well with a sweeter wine, such as an off-dry rosé.  Spicy sauces like curries go well with a sweet or slightly sweet low-alcohol white wine like Riesling or Moscato.  Herb-based sauces seasoned with basil, parsley, or mint pair well with a Sauvignon Blanc or Torrontés.

Here are some wine suggestions to go along with specific shellfish dishes:

Lobster Rolls

Lobster rolls pair well with a light and fragrant white wine like Spain’s Verdejo or a medium-bodied white wine like Chardonnay.

Ceviche

Light and citrusy ceviche will go well with a high-acid, citrusy white wine like Sauvignon Blanc or an Austrian Grüner Veltliner.

Clam Chowder

Creamy New England style clam chowder goes well with an oaked Chardonnay. On the other hand, tomato-based Manhattan clam chowder pairs well with a light white wine such as a Greek Assyrtiko.

Shrimp Cocktail

There are both red and white wine options to go along with a shrimp cocktail.  A white wine with a touch of sweetness, such as an off-dry Riesling, or a fruity medium-bodied red like Merlot, or even a sparkling wine like Cava are options.

Crab Cakes

Crab cakes go well with a lightly oaked Chardonnay, or a light white wine like Sauvignon Blanc.

Seafood Boil

A southern-style crawfish or shrimp boil will have some spice and heat so it will need a slightly sweet white wine like an off-dry Riesling or Viognier, or even a sparkling wine like Cava or Prosecco.

Linguine & Clam Sauce

This light and garlicky pasta goes well with a light white wine like Pinot Gris (Pinot Grigio). If you opt for a red clam sauce, a Chianti will go well.

Mussels

Mussels in a white wine sauce will pair well with a white wine, such as Pinot Gris (Pinot Grigio), Chablis, or Sauvignon Blanc. Mussels in a tomato-based sauce will pair well with lighter to medium-bodied red wines that are high in acidity, like Pinot Noir.

In Closing …

Any time of year is the perfect time to enjoy shellfish and wine, whether you’re dining at your favourite restaurant, your own dining table, or even in the summertime backyard.

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Because there is such a large array of types of fish and so many ways of preparing it, there is a wide variety of wines suitable to serve with fish.  Both the flavour and texture of the fish are key and are often categorized into the following four groups:

• Lean and flaky mild fish
• Medium textured fish
• Meaty fish
• Strong flavoured fish

Lean and Flaky Mild Fish

Lean mild fish include sole, perch, flounder, tilapia and sea bass.  These fish pair well with fresh zesty white wines including Sauvignon Blanc, Unoaked Chardonnay or Chablis, Champagne, Muscadet, Portuguese whites or Greek whites.

Medium Textured Fish

Medium textured fish are considered as flaky fish but are of a firmer and thicker texture than the lean fish.  Some experts would include sea bass in this category in addition to trout, arctic char, haddock and cod.

Wine pairing options to consider include medium bodied oaked Chardonnay, California or New Zealand Sauvignon Blanc, White Rioja, Sémillon, Pinot Gris or Vermentino.

Meaty Fish

Fish considered as meaty include salmon, tuna, bluefish, monkfish, mahi mahi, shark, and swordfish.  The range of wine options increase with this category to include dry Rosé and lighter reds.

Wine pairings include whites such as oaked Chardonnay, Champagne, White Burgundy, Grenache Blanc, Riesling and Pinot Gris, as well as reds such as Pinot Noir, Beaujolais and Valpolicella.

Strong Flavoured Fish

Strong flavoured fish are oilier, as well as being stronger in flavour.  Included in this category are herring, mackerel, sardines and anchovies.  These fish need to be offset by crisp bracing wines, including both white and chilled red options.

White options include Champagne, Sauvignon Blanc, White Bordeaux and Grenache Blanc.  Red wine choices would be Gamay and Pinot Noir.

Preparations and Sauces

The way the fish is cooked, whether it is baked, fried or grilled, influences the wine choice as well.  Further complicating things is the inclusion of other ingredients.  For example, spicy dishes are served best with a wine containing some sweetness in order to offset the heat.  Fish served in a cream sauce is best served with a more acidic wine in order to cleanse the palate.

Curry Sauces

Since curry sauces tend to be a little bit on the sweet side they pair well with wines such as Riesling, Gewürztraminer or Prosecco.

Herb Sauces

Herb sauces will often contain basil, parsley, dill, chives, mint, cilantro, dill, lemongrass, capers or even cucumber.  Complimentary wines include Sauvignon Blanc, Chablis or Trebbiano.

Spicy Sauces

Spicy sauces will be made with paprika, pepper, cumin, coriander or chili.  Such fish dishes will pair well with Grüner Veltliner, Gewürztraminer, Riesling or a red Grenache.

Sweet Sauces

Pineapple, mango, orange, teriyaki and sweet and sour sauce are all considered as sweet.  The lighter coloured sauces pair well with a Riesling whereas the darker sauces, such as teriyaki, are well complimented by a Rosé.

Zesty Sauces

These include lemon, lime or vinegar-based sauces that will pair well with light zesty wines such as Sauvignon Blanc, Muscadet, White Bordeaux or Grenache Blanc.

Fish and Chips

A fresh, dry white wine with a high level of acidity is best suited for countering the fattiness of battered fish.  A crisp Sauvignon Blanc pairs well, as does a dry Champagne or similar white sparkler.

Raw Fish

If raw fish is your thing, it will pair well with an extra dry white wine such as Muscadet or Trebbiano or a red such as Pinot Noir or Burgundy.

Smoked Fish

Smoked fish, such as salmon or trout, will be a little drier than unsmoked fish of the same species.  Smoked fish will pair well with a vintage Champagne, Sparkling Rosé, dry Riesling or White Pinot Noir.

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Cooking with wine was first introduced by the Romans but it is French chefs who have been credited with refining the techniques.  Even though other cultures have used wine in cooking, it is the classic French methods that have prevailed.  These include braising, deglazing, marinating and poaching.

Braising with Wine

Braising will help to take a modest cut of meat and make it become extra special.  You can use simple cuts such as beef, lamb or pork shoulder, beef or lamb shanks, chicken thighs, beef brisket or various stewing meats. You can even use this process with vegetables.

Braising meat in butter or oil sears it to create a dark golden flavourful crust.  Wine and stock are then added and the meat is then left to simmer.  The acidity of the wine tenderizes the meat while the alcohol cooks off.

Bold flavourful red wines such as Shiraz or Cabernet Sauvignon are best for braising as they will provide good flavour, complexity and richness to your dish. 

Deglazing with Wine

Deglazing a pan with wine is one of the easiest ways to make a sauce. Start by pan-searing chicken, pork, beef, lamb or even eggplant to brown them as described in braising above.  Once seared, add wine to the pan to loosen the caramelized brown bits.  The wine reduces and becomes concentrated in the hot pan.  In addition to helping to make a tasty sauce it helps to clean the pan.

Deglazing works best with meats and vegetables that are thick enough to brown before becoming overcooked.  Be careful not to rush the process in order to prevent charring.  A generous amount of oil in the pan will help with the browning.  Any excess can be poured off prior to adding the wine.  To give the sauce more length and flavour, stock, cream, chilled butter, sour cream, water or jam may be added.

Depending on what’s on the menu, either red or white wine may be a suitable choice.  When selecting a red however, it is important to select one with lower tannins.  Otherwise, when the wine is concentrated it will become bitter. A Pinot Noir or Gamay is always a good choice.

Marinating with Wine

Wine will infuse flavour into whatever meal you are preparing. The acidity in the wine will break down meat tissue and tenderize it.

Marinades usually consist of an acid (wine, lemon or lime juice or vinegar and oil) as well as flavour additives, such as maple syrup, soy sauce, brown sugar, herbs, spices, sesame seed oil or mustard.

The wine to use in the marinade should be selected in the same manner as you would when pairing a wine to enjoy with the dinner itself.  The meat, fish or vegetable being prepared should determine the wine selected for the marinade.  For darker meats like beef or lamb, red wine will complement their flavour.  White wines are better suited for fish, poultry or vegetables.

That being said, keep in mind that the wine needs to have enough acidity to tenderize the dish.  Either the description on the wine label or the store shelf should provide the necessary information.  If not, the store staff should be able to assist you in making the appropriate selection.

Poaching with Wine

Poaching simmers delicate foods like fish and poultry in a flavourful liquid.  The acid in wine, lemon or lime juice or vinegar helps cook the food and enhances its flavour.  The poaching liquid needs to be well seasoned and the food is often served with a sauce to give additional flavour.  The food being poached should always be simmered and be completely submerged to ensure it cooks evenly.

In order to avoid discolouration of what is being cooked, white wine is usually recommended when poaching.  Suggested grape varietals include Chardonnay, Pinot Gris, Riesling and Sauvignon Blanc.

Final Thoughts

When pairing the wine with what you are preparing, select a wine of the same colour and similar characteristics. Lighter dishes should be paired with a lighter bodied wine while heavier dishes should be combined with medium or full-bodied wines.

No matter what you are preparing and how you are preparing it, keep in mind that you will also want to drink it.  Most recipes don’t require an entire bottle of wine so what’s left should be something that you will enjoy drinking.

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Pairing wine with pasta is somewhat of a misnomer as what you are really doing is pairing the wine with the pasta sauce. For the purposes of today’s discussion I will stick to the basics, focusing on five common types of pasta sauce:

• Tomato
• Cheese
• Seafood
• Pesto (herbs)
• Primavera (vegetable)

Tomato-Based Pasta

The tomatoes in these sauces make them high in acidity.  Because of this, a relatively tart but not too heavy wine is often best suited for these dishes.  If you want an Italian wine, Primitivo, Sangiovese or Chianti would go well.  Other options include Grenache, American Zinfandel or a French Rhône blend.

Cheese-Based Pasta

Cheese is very versatile and pairs well with either red or white wine.  It is best to pair the cheese with a wine having similar characteristics.  For example, creamy cheeses, such as ricotta, will go well with an oaked Chardonnay or Italian Trebbiano.  Light body red wines compliment sauces made with hard cheese.  Some suggestions are Pinot Noir, Sangiovese and Langhe Nebbiolo.

For additional cheese pairing ideas see my blog Cheese Pairings from March 6, 2021.

Seafood Pasta

For everything except tomato-based seafood dishes, a lighter weight, acidic white wine is the ideal choice.  Options include Pinot Gris or Pinot Grigio, Grenache Blanc, Muscadet, Verdiccio or Vernaccia.  For tomato-based dishes a Rosé is a good option.

Pesto or Herb Pasta

Although pine nut and basil pesto is probably the most common of the herb pasta sauces, other options include basil and walnut, parsley and pistachio and peanut and cilantro.  A white wine such as Sauvignon Blanc or Austrian Grüner Veltliner would be a good choice.

Primavera Pasta

Primavera sauce may consist of a variety of vegetables such as onions, garlic ramps or artichokes.  For non-tomato based primavera sauces, a flavourful white wine is well suited.  Options include Sauvignon Blanc, Vermentino and Trebbiano di Luana.  For tomato-based primavera, follow the suggestions for tomato-based pasta above.

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