Wine pairing

What wine goes with pizza?

By the Grappi team · Updated November 2026

Top match

Sangiovese (Chianti)

Grappi pairing score: how well the match works, on a 100-point scale. Grappi's own assessment.

Short answer. Pour an Italian red: Sangiovese, the grape behind Chianti, is the classic match for pizza. Its high acidity stands up to the tomato sauce, while soft tannin and savory cherry fruit handle the cheese and any cured meat. Barbera does the same job cheaply, and a glass of dry, fizzy Lambrusco is the fun traditional alternative.

The best wines for pizza

Sangiovese

Medium red

High acidity matches the tomato sauce while moderate tannin and savory cherry fruit carry the cheese and cured meat, which is why Chianti is the textbook pizza red.

Barbera

Medium red

Even higher in acidity and softer in tannin than Sangiovese, it stays juicy against a plain Margherita yet has the lift to cut a greasy, loaded slice.

Lambrusco

Sparkling

Served chilled and bone-dry (secco), its light red-berry fizz cuts fat and salt, the traditional Emilia-Romagna pour for cheese and salami pizza.

Why it works

Pizza is a balancing act of acid, fat and salt. The tomato sauce is tart, so the wine needs high acidity of its own, or it tastes flat beside the slice; melted cheese and cured meats pile on fat and salt, and that same acidity cuts straight through them, while light tannin and ripe fruit handle the richness. High-acid Italian reds such as Sangiovese and Barbera are the natural home; big, oaky, tannic reds clash with the tomato and are best left in the rack.

Grappi scores every pairing out of 100 against a reference of 185,000 wines. Pizza with Sangiovese (Chianti) rates 94.

Serving tips

Give a medium red like Sangiovese 15 minutes in the fridge before pouring, so a slight chill keeps it fresh against the hot, oily cheese.
For a barbecue-chicken or Hawaiian pizza, lean into a little sweetness: an off-dry Rose or Riesling balances the smoky, sweet sauce.

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Pizza wine pairing FAQ

What wine goes best with pizza?

Sangiovese, the Italian red behind Chianti, is the best all-round match for pizza. Its high acidity lines up with the tomato sauce while its savory cherry fruit carries the cheese and cured meat. Barbera is an equally safe pick.

What red wine goes with pizza?

Stick to high-acid, low-to-moderate-tannin reds: Sangiovese, Barbera, Montepulciano d'Abruzzo and Primitivo all work well. Steer clear of heavily oaked, tannic reds like a big Cabernet Sauvignon, whose tannin turns harsh against the tomato.

What white wine goes with pizza?

A crisp, unoaked Italian white is the pick, especially for white or vegetable pizza with no tomato sauce. Pinot Grigio, Vermentino and Soave all have the acidity to cut the cheese without fighting the toppings.

What wine goes with pepperoni pizza?

Pepperoni is salty, fatty and a little spicy, so reach for a fruit-forward red with some body. A ripe Primitivo, Zinfandel or Syrah has the fruit to tame the spice and enough acidity to handle the grease.

What wine goes with Margherita pizza?

A simple Margherita, all tomato, mozzarella and basil, is happiest with Sangiovese or Barbera. Their bright acidity echoes the tomato and keeps the fresh mozzarella from tasting heavy.

Does sparkling wine go with pizza?

Yes, and dry Lambrusco is the traditional choice. This chilled, lightly fizzy red cuts fat and salt and is a classic with cheese and salami pizza, while a dry Prosecco suits lighter, vegetable-topped pies.

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