Courtest of Ray Isle – Food & Wine.com
Making pizza tonight? Here are wines for 5 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.
Primitivo + Pepperoni
Big southern Italian reds like Primitivo are juicy and full-bodied, just the wines for a classic slice like this one.
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.
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.
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.