full and toasty Chardonnayholds up to the mouth-filling and roasted tomato flavor of the pizza sauce and richness of the cheese.
The acidity of a light Beaujolaisserves as a foil for this pizza's cheesiness. A classic Chiantiis also a great choice. For an American alternative try Sangiovese, named for the grape used to make Chianti.
Pepperoni
The fresh tartness of a Pinot Grigioor Pinot Gris(they are different names for wines made from the same grape) puts out the fire of the zesty pepperoni and cleanses the palate. A mild, less herbaceous Sauvignon Blanc will also DO the trick.
A refreshingly cold glass of White Zinfandelis delicious with this pizza, as its sweetness tempers the spicy pepperoni.
Sausage, Mushroom & Onion
A full-bodied Chardonnayholds up to the sausage and the mushrooms, while pairing perfectly with the sweetness of the onions.
A Zinfandelor Syrah(called shiraz in Australia) has just the right fullness and zip to complement the pizza's hearty sausage and earthy mushrooms.
classic Vegetarian
(green Pepper, fresh Tomato, Black Olives, Mushrooms & Onions)
The herbaceous quality of Sauvignon Blancworks perfectly with the pizza's green pepper and mushrooms.
Pinot Noiris a red wine that is light enough not to overpower the pizza loaded with veggies. The wine's earthiness is an added bonus, as it complements the mushrooms on the pizza.
Hawaiian
(Pineapple & Hame/Canadian Bacon)
wine with a Hawaiian pizza? Absolutely! Sauvignon Blancis fantastic with this pizza. Its acidity complements the pineapple and is a delicious counterpoint for the smoky ham.
The fruitiness of a light Beaujolaiscomplements the fruity pineapple but doesn't diminish its tartness.
An off-dry (just slightly sweet) Riesling, served well chilled, offsets the salty ham and cheese while echoing the fruity aspect of the pineapple. Try one from New York, Washington State or Germany.
Courtesy of wine Market Council. For more information, visit www.wineanswers.com