Yes, Italians frequently pair red wine with pizza, particularly certain styles that complement specific pizza toppings and regional traditions. While lighter wines or beer might also be chosen, red wine is a common and authentic accompaniment for many popular Italian pizzas.
The Art of Pizza and Wine Pairing in Italy
In Italy, food and wine pairing is an integral part of the culinary experience. The choice of wine often depends on the specific ingredients and regional characteristics of the pizza. The goal is to create a harmonious balance where the wine enhances the flavors of the pizza without overpowering them.
Ideal Red Wine Pairings for Italian Pizzas
The versatility of red wine allows for excellent pairings with various pizza types, especially those with rich, savory, or spicy components.
Spicy Salami Pizza (Diavola)
For a pizza featuring Diavola, the original spicy salami, a fruit-forward red wine is an excellent choice. An unoaked Barbera from Piedmont, for instance, is highly recommended. The wine's plump red fruit notes help to appease the piquant flavors of the salami, while its characteristic crisp acidity effectively cleanses the palate, preparing it for the next bite. This pairing demonstrates how red wine can complement intense flavors and refresh the taste buds.
Why Red Wine Works with Pizza
- Acidity: Many red wines, especially those from Italy, possess good acidity, which is crucial for cutting through the richness of cheese and complementing the acidity of tomato sauce.
- Fruitiness: Fruit-forward red wines can balance the savory and sometimes spicy elements of pizza toppings.
- Tannins: For richer pizzas with meats or cured hams, moderate tannins in red wine can provide structure and cut through fat, enhancing the overall experience.
Beyond Diavola: Other Red Wine Choices
Beyond the spicy Diavola, various Italian red wines can beautifully complement other pizza styles:
- Margherita: A classic Neapolitan Margherita, with its simple yet profound flavors of tomato, mozzarella, and basil, pairs well with lighter-bodied, vibrant reds that won't overshadow its delicacy. A young Frappato from Sicily or a light Valpolicella from Veneto can be excellent choices.
- Sausage (Salsiccia) or Prosciutto: Pizzas topped with rich, savory meats like Italian sausage or prosciutto benefit from medium-bodied reds with good structure. Chianti (Sangiovese) from Tuscany or a Montepulciano d'Abruzzo offers the necessary fruit and acidity to stand up to these robust flavors.
- Mushroom (Funghi): Earthy mushroom pizzas can be enhanced by reds with earthy notes themselves, such as a Nebbiolo from Langhe or a structured Pinot Nero (Pinot Noir) from Alto Adige.
How to Choose the Right Red Wine
When selecting a red wine for your pizza, consider these factors:
- Toppings: Match the wine's intensity to the pizza's toppings. Lighter toppings (vegetables, plain cheese) suggest lighter reds, while heavier toppings (spicy meats, rich sauces) call for more robust wines.
- Sauce Base: Tomato-based sauces, being acidic, generally benefit from red wines with good acidity.
- Regional Pairings: Often, wines from the same region as the pizza's origin make for a natural and harmonious pairing. For instance, a Neapolitan pizza might find its match in a local Campanian red.
Pizza Type | Common Toppings | Recommended Red Wine Styles | Why it Pairs Well |
---|---|---|---|
Diavola | Spicy salami, tomato, mozzarella | Unoaked Barbera, Primitivo, Nero d'Avola | Fruit-forward reds balance spice, acidity cleanses |
Margherita | Tomato, mozzarella, basil | Frappato, Young Valpolicella | Light, vibrant reds complement simplicity |
Salsiccia e Funghi | Sausage, mushrooms, mozzarella | Chianti, Montepulciano d'Abruzzo | Structured reds cut through richness, complement earthy notes |
Quattro Stagioni / Capricciosa | Ham, mushrooms, artichokes, olives | Sangiovese (Rosso di Montalcino), Barbera | Medium-bodied, versatile reds for varied toppings |
The Italian Approach
For many Italians, enjoying pizza is a casual, communal affair. While specific pairings are appreciated, the emphasis is often on conviviality and the simple pleasure of good food and drink. Whether it's a specific Barbera with a spicy Diavola or a regional red with a local specialty, red wine undoubtedly holds its place at the Italian pizza table.