Pizza and wine belong together, but which bottle truly elevates that classic combination of tomato, mozzarella, and basil? The right pairing balances the bright acidity of San Marzano tomatoes while complementing the creamy fresh cheese and aromatic herbs.
Italian traditions offer guidance, with regional wines like Chianti and Barbera naturally evolved alongside these flavors. Light reds with moderate tannins handle the acidity without overwhelming delicate toppings. For warmer days, crisp whites like Pinot Grigio or even dry Prosecco provide refreshing alternatives.
This guide explores:
- Classic Italian red pairings
- Lighter international reds
- Crisp whites and rosés
- Sparkling options for celebration
Whether you prefer traditional wood-fired Neapolitan pizza or homemade thin crust, you’ll discover the perfect wine companion for your next margherita.
What Wine Goes with Pizza Margherita
Chianti Classico
Wine Type:
Red
Why it pairs well with Pizza Margherita:
Chianti Classico’s bright acidity perfectly balances the acidity in tomato sauce, while its earthy notes complement the fresh basil. The moderate tannins don’t overwhelm the delicate mozzarella but provide structure against the dough. This pairing represents classic Italian food tradition—both products of Tuscany and central Italy, they’ve been enjoyed together for generations.
Flavor Profile:
Tart cherry, red plum, dried herbs, and subtle balsamic notes. Medium body with high acidity and moderate tannins that create a clean, food-friendly finish.
Best Styles or Varietals:
Look for Chianti Classico DOCG from central Tuscany, made primarily from Sangiovese grapes. Riserva versions offer more complexity for special occasions.
Serving Tips:
Serve slightly below room temperature (60-65°F/15-18°C). A standard red wine glass works perfectly. No need to decant young Chianti, but a 15-minute opening helps release aromas.
Alternative Wines:
Rosso di Montalcino, Vino Nobile di Montepulciano
Barbera
Wine Type:
Red
Why it pairs well with Pizza Margherita:
Barbera is the perfect pizza wine thanks to its juicy acidity that cuts through cheese while matching tomato tang. Its moderate tannins don’t fight with the simple toppings, and its bright fruit enhances rather than masks the fresh basil flavors. Northern Italian in origin, it has a natural affinity for tomato-based dishes.
Flavor Profile:
Ripe cherry, blackberry, and plum with hints of violet and spice. Medium body with very high acidity and soft tannins that create a juicy, mouth-watering quality.
Best Styles or Varietals:
Barbera d’Alba or Barbera d’Asti from Italy’s Piedmont region offer the most authentic expressions with ideal acidity levels.
Serving Tips:
Serve at cool room temperature (60-65°F/15-18°C). A standard red wine glass allows the bright fruit to shine. Young Barbera needs no decanting.
Alternative Wines:
Dolcetto, Bonarda
Sangiovese
Wine Type:
Red
Why it pairs well with Pizza Margherita:
Sangiovese’s high acidity perfectly counters tomato sauce while its savory notes enhance the basil and olive oil. The wine’s moderate tannins provide structure without overwhelming the delicate mozzarella. As Italy’s most widely planted grape, it has evolved alongside regional cuisine to create harmony with tomato-based dishes.
Flavor Profile:
Sour cherry, red plum, tomato leaf, dried herbs, and earthy notes. Medium body with high acidity and moderate tannins that create a food-friendly, slightly rustic character.
Best Styles or Varietals:
Besides Chianti, look for Rosso di Montalcino or basic Sangiovese from Tuscany for the most classic expressions.
Serving Tips:
Serve at cool room temperature (60-65°F/15-18°C). Standard red wine glasses work well. Give the wine 10-15 minutes to open up before serving.
Alternative Wines:
Morellino di Scansano, Chianti Colli Senesi
Montepulciano d’Abruzzo
Wine Type:
Red
Why it pairs well with Pizza Margherita:
Montepulciano d’Abruzzo offers the perfect balance of fruit and structure for margherita pizza. Its moderate acidity matches tomato sauce without overwhelming, while soft tannins complement the creamy mozzarella. The wine’s slightly rustic character aligns beautifully with the simple, earthy ingredients of traditional pizza.
Flavor Profile:
Black cherry, plum, herbs, and subtle spice with occasional notes of cocoa. Medium to full body with moderate acidity and soft, approachable tannins.
Best Styles or Varietals:
Look for standard Montepulciano d’Abruzzo DOC from Italy’s Abruzzo region, avoiding more expensive Riserva bottlings which may overwhelm the pizza.
Serving Tips:
Serve at cool room temperature (60-65°F/15-18°C). A standard red wine glass is perfect. Young Montepulciano needs minimal time to open up.
Alternative Wines:
Primitivo (lighter styles), Nero d’Avola
Nero d’Avola
Wine Type:
Red
Why it pairs well with Pizza Margherita:
Nero d’Avola brings Sicilian sun to the pairing with its bright fruit that stands up to tomato sauce without overwhelming the delicate basil and mozzarella. Its moderate acidity balances the sweetness of San Marzano tomatoes, while the wine’s Mediterranean character naturally complements Italian cuisine.
Flavor Profile:
Black cherry, plum, red berries with hints of herbs and spice. Medium to full body with moderate acidity and soft to medium tannins.
Best Styles or Varietals:
Look for younger, fresher styles from Sicily, particularly from areas around Syracuse or entry-level Nero d’Avola labeled Sicilia DOC.
Serving Tips:
Serve at cool room temperature (60-65°F/15-18°C). A standard red wine glass works well. No need for decanting unless it’s a premium bottling.
Alternative Wines:
Frappato, Perricone
Pinot Noir
Wine Type:
Red
Why it pairs well with Pizza Margherita:
Pinot Noir offers subtle red fruit that doesn’t compete with the bright tomato sauce, while its earthy undertones complement the fresh basil beautifully. The wine’s light body matches the delicate balance of margherita toppings, and its low tannins don’t clash with the acidity in the sauce.
Flavor Profile:
Red cherry, strawberry, forest floor, and mushroom with occasional floral notes. Light to medium body with moderate acidity and low tannins creating silky texture.
Best Styles or Varietals:
Lighter styles from Burgundy (France), Oregon, or cooler regions of California work best, avoiding heavily oaked or high-alcohol versions.
Serving Tips:
Serve slightly cooler than most reds (55-60°F/13-15°C). Use a wide-bowled Burgundy glass to capture the delicate aromas.
Alternative Wines:
Gamay, lighter Grenache
Beaujolais
Wine Type:
Red
Why it pairs well with Pizza Margherita:
Beaujolais offers bright red fruit and refreshing acidity that cuts through cheese while complementing tomato sauce. Its light-bodied nature doesn’t overshadow the delicate margherita flavors, while its low tannins make for a smooth, easy-drinking experience that enhances rather than competes with the pizza.
Flavor Profile:
Red cherry, raspberry, banana, and violet with occasional peppery notes. Light to medium body with high acidity and very low tannins creating a juicy, refreshing character.
Best Styles or Varietals:
Beaujolais-Villages or any of the Beaujolais Crus (especially Fleurie or Morgon) from France, made from the Gamay grape.
Serving Tips:
Serve slightly chilled (55-60°F/13-15°C). A standard red wine glass or smaller Burgundy-style glass works well. No decanting necessary.
Alternative Wines:
Gamay from Loire Valley, lighter Pinot Noir
Grenache
Wine Type:
Red
Why it pairs well with Pizza Margherita:
Grenache brings bright red fruit and subtle herb notes that highlight the basil in margherita pizza. Its moderate body complements without overwhelming the delicate cheese, while enough acidity balances tomato sauce. The wine’s Mediterranean roots naturally align with Italian cuisine for a harmonious pairing.
Flavor Profile:
Strawberry, raspberry, and red cherry with notes of white pepper, herbs, and subtle spice. Medium body with moderate acidity and low to medium tannins.
Best Styles or Varietals:
Look for lighter styles from southern France (where it’s called Grenache), Spain (where it’s called Garnacha), or cooler regions of California and Australia.
Serving Tips:
Serve at cool room temperature (60-65°F/15-18°C). A standard red wine glass works well. Young Grenache needs minimal time to open up.
Alternative Wines:
Cinsault, lighter Garnacha Tintorera
Light Zinfandel
Wine Type:
Red
Why it pairs well with Pizza Margherita:
Lighter styles of Zinfandel offer bright red fruit that complements tomato sauce while their subtle spice notes enhance the basil and olive oil. The key is choosing lower-alcohol Zinfandels that don’t overwhelm the delicate balance of margherita toppings. This California favorite can surprisingly work well with Italian classics when selected carefully.
Flavor Profile:
Red berries, cherry, and cranberry with hints of black pepper and baking spice. Medium body with moderate acidity and low to medium tannins when choosing lighter styles.
Best Styles or Varietals:
Look specifically for “light” or “elegant” Zinfandels from cooler California regions like Russian River Valley or Sonoma Coast, with alcohol levels under 14%.
Serving Tips:
Serve cooler than most reds (55-60°F/13-15°C) to tame any residual heat. A standard red wine glass works well. Allow 15 minutes to breathe.
Alternative Wines:
Primitivo (Italian cousin of Zinfandel), lighter Syrah
Pinot Grigio
Wine Type:
White
Why it pairs well with Pizza Margherita:
Pinot Grigio offers crisp acidity that cuts through the creaminess of fresh mozzarella while its subtle fruit notes don’t overwhelm the delicate basil. The wine’s lightness parallels the simplicity of traditional margherita pizza, creating a refreshing counterpoint to the warm, cheesy dish. As a northern Italian staple, it has a natural cultural affinity for pizza.
Flavor Profile:
Green apple, pear, and lemon with subtle floral and mineral notes. Light body with high acidity and a clean, crisp finish.
Best Styles or Varietals:
Look for Pinot Grigio from northern Italian regions like Alto Adige, Friuli, or Veneto for authentic, crisp expressions.
Serving Tips:
Serve well chilled (45-50°F/7-10°C). Use a standard white wine glass with a narrower bowl to preserve the delicate aromas.
Alternative Wines:
Verdicchio, Soave
Vermentino
Wine Type:
White
Why it pairs well with Pizza Margherita:
Vermentino provides bright citrus notes that complement the acidity in tomato sauce while its subtle herbal character enhances the fresh basil. The wine’s mineral quality cuts through the rich mozzarella, cleansing the palate between bites. As an Italian coastal grape, it has a natural affinity for Mediterranean flavors.
Flavor Profile:
Lemon, grapefruit, and green apple with notes of herbs, almond, and saline minerality. Light to medium body with high acidity and a refreshing finish.
Best Styles or Varietals:
Look for Vermentino from Sardinia (where it shines), Liguria, or coastal Tuscany for the most authentic Italian expressions.
Serving Tips:
Serve well chilled (45-50°F/7-10°C). A standard white wine glass works perfectly. Enjoy while young and fresh for optimal flavor.
Alternative Wines:
Picpoul de Pinet, Albariño
Dry Rosé
Wine Type:
Rosé
Why it pairs well with Pizza Margherita:
Dry rosé strikes the perfect balance for margherita pizza—offering enough acidity to match tomato sauce like white wine, while providing subtle red fruit notes that complement the overall flavor like red wine. Its refreshing character cuts through the rich mozzarella without overwhelming the delicate basil.
Flavor Profile:
Strawberry, watermelon, and raspberry with hints of citrus and herbs. Light to medium body with high acidity and a crisp, dry finish.
Best Styles or Varietals:
Look for Provence-style rosés from southern France, dry rosatos from Italy (particularly Aglianico or Negroamaro rosés), or dry Grenache-based rosés from Spain.
Serving Tips:
Serve well chilled (45-50°F/7-10°C). Use a standard white wine glass or specific rosé glass with a slightly flared lip.
Alternative Wines:
Bardolino Chiaretto, Cerasuolo d’Abruzzo
Sauvignon Blanc
Wine Type:
White
Why it pairs well with Pizza Margherita:
Sauvignon Blanc offers bright acidity that cuts through cheese while its herbal notes mirror and enhance the fresh basil. The wine’s citrus character balances the sweet-acid notes in tomato sauce, creating a refreshing counterpoint to the warm pizza. Its clean finish prepares the palate for the next bite.
Flavor Profile:
Lemon, lime, and grapefruit with notes of fresh herbs, grass, and occasional tropical hints. Light to medium body with high acidity and a zesty, clean finish.
Best Styles or Varietals:
Look for restrained styles from the Loire Valley in France (Sancerre or Pouilly-Fumé) or elegant versions from Italy’s Alto Adige or Friuli regions.
Serving Tips:
Serve well chilled (45-50°F/7-10°C). A standard white wine glass with a narrower bowl preserves the aromatic qualities.
Alternative Wines:
Verdejo, Grüner Veltliner
Verdicchio
Wine Type:
White
Why it pairs well with Pizza Margherita:
Verdicchio offers a beautiful balance of fruit and minerality that complements the simple ingredients of margherita pizza. Its bright acidity cuts through mozzarella while matching tomato tang, and its subtle herbal notes enhance the fresh basil. As a classic Italian variety, it naturally harmonizes with traditional Italian dishes.
Flavor Profile:
Green apple, lemon, and white peach with distinctive almond notes and mineral undertones. Medium body with high acidity and a clean, sometimes slightly bitter finish.
Best Styles or Varietals:
Look for Verdicchio dei Castelli di Jesi or Verdicchio di Matelica from Italy’s Marche region, particularly Classico or Superiore bottlings.
Serving Tips:
Serve well chilled (45-50°F/7-10°C). A standard white wine glass works perfectly. No need for decanting; enjoy while fresh.
Alternative Wines:
Soave, Trebbiano di Lugana
Prosecco
Wine Type:
Sparkling
Why it pairs well with Pizza Margherita:
Prosecco bubbles act as palate cleansers, cutting through the rich, melted mozzarella while its crisp acidity balances tomato sauce. The wine’s subtle fruit doesn’t overwhelm the delicate basil, and the effervescence provides textural contrast to the chewy pizza dough. This refreshing counterpoint creates a quintessentially Italian dining experience.
Flavor Profile:
Green apple, pear, and peach with notes of white flowers and occasional hints of almond. Light body with high acidity and persistent bubbles that create a refreshing, clean finish.
Best Styles or Varietals:
Look for Brut or Extra Dry Prosecco DOC from Veneto, Italy. For higher quality, seek out Prosecco Superiore DOCG from Conegliano Valdobbiadene.
Serving Tips:
Serve well chilled (38-45°F/3-7°C). Traditional flute glasses preserve bubbles, but wider tulip glasses better showcase aromas. No need to decant; serve immediately after opening.
Alternative Wines:
Franciacorta, Crémant d’Alsace
Lambrusco (dry)
Wine Type:
Sparkling Red
Why it pairs well with Pizza Margherita:
Dry Lambrusco offers something other wines can’t—the body and fruit of a red with the refreshing bubbles of a sparkling wine. Its high acidity perfectly cuts through rich mozzarella while matching tomato sauce acidity. The effervescence cleanses the palate between bites, and its Italian origin makes it a culturally authentic pairing.
Flavor Profile:
Red cherry, strawberry, and violet with occasional notes of herbs and berries. Light to medium body with high acidity, soft tannins, and lively bubbles that create a refreshing finish.
Best Styles or Varietals:
Look specifically for Secco (dry) Lambrusco from Emilia-Romagna, Italy. Quality versions come from Lambrusco di Sorbara (lightest), Lambrusco Grasparossa, or Lambrusco Salamino.
Serving Tips:
Serve chilled (45-55°F/7-13°C), cooler than red wine but not as cold as white. Use a standard white wine glass or sparkling wine glass with a wider bowl.
Alternative Wines:
Brachetto d’Acqui (slightly sweet), Bonarda dell’Oltrepò Pavese Frizzante
Cava
Wine Type:
Sparkling
Why it pairs well with Pizza Margherita:
Cava offers crisp acidity that balances tomato sauce while its bubbles cut through the richness of melted mozzarella. Made in the traditional method, it has more complexity and toast notes than Prosecco, adding interesting dimensions to simple pizza. The effervescence provides refreshing contrast to the warm, chewy crust.
Flavor Profile:
Green apple, lemon, and subtle toast with mineral undertones. Light to medium body with high acidity and fine, persistent bubbles creating an elegant, dry finish.
Best Styles or Varietals:
Look for Brut or Brut Nature Cava from Penedès, Spain. Reserva or Gran Reserva versions offer more complexity for special occasions.
Serving Tips:
Serve well chilled (38-45°F/3-7°C). Traditional flute glasses preserve bubbles, but wider tulip glasses better showcase the complex aromas.
Alternative Wines:
Champagne, Crémant de Loire
FAQ on What Wine Goes With Pizza Margherita
Is red or white wine better with Margherita pizza?
Both work well for different reasons. Reds like Sangiovese or Barbera complement tomato acidity with their structure. Whites like Pinot Grigio offer refreshing contrast to the rich cheese. Choose red for traditional pairing, white for summer dining.
What Italian red wines pair best with Margherita?
Chianti, Barbera, and Montepulciano d’Abruzzo are classic choices. Their bright acidity balances tomato sauce while moderate tannins don’t overwhelm the delicate mozzarella and basil. Nero d’Avola from Sicily offers a fruitier alternative.
Can I drink sparkling wine with Margherita pizza?
Absolutely! Dry Prosecco, Cava, or dry Lambrusco work wonderfully. The bubbles cleanse your palate between bites, cutting through the rich cheese. Sparkling wines with high acidity complement the tomato sauce perfectly.
What non-Italian wines pair well with Margherita?
Light to medium-bodied reds like Pinot Noir, Beaujolais, or lighter Grenache work beautifully. For whites, try Sauvignon Blanc or dry rosé. The key is selecting wines with enough acidity to match tomato sauce without overwhelming the delicate toppings.
Why is acidity important in wine pairing with Margherita?
Acidity in wine balances the acidity in tomato sauce—like complements like. High-acid wines cut through the richness of mozzarella while refreshing your palate between bites. Without sufficient acidity, wine can taste flat against the bright sauce.
Should I avoid high-tannin wines with Margherita?
Yes. Heavy tannins clash with tomato acidity, creating metallic flavors. They also overwhelm the delicate flavors of fresh mozzarella and basil. Stick with wines that have low to moderate tannins like Barbera, Pinot Noir, or Verdicchio.
What’s the best budget-friendly wine for Margherita?
Montepulciano d’Abruzzo or Nero d’Avola offer excellent value in reds. For whites, basic Pinot Grigio or Vermentino won’t break the bank. Spanish Garnacha or Cava provide great quality-to-price ratio alternatives to Italian options.
How does wine temperature affect pizza pairing?
Serving temperature greatly impacts flavor. Reds should be slightly cool (60-65°F/15-18°C), not room temperature. Whites and sparkling wines need proper chilling (45-50°F/7-10°C). Too warm diminishes acidity—crucial for balancing tomato sauce.
Can I pair dessert wines with Margherita?
No. Sweet wines clash dramatically with savory pizza, especially with acidic tomato sauce. The combination creates unpleasant flavor conflicts. Stick with dry to off-dry wines that complement rather than fight with Margherita’s classic flavors.
Does Neapolitan-style vs. American-style Margherita affect wine choice?
Yes. Traditional Neapolitan pizza with minimal sauce and fresh buffalo mozzarella pairs beautifully with lighter wines like Verdicchio or Fiano. Americanized versions with more cheese and sauce can handle slightly bolder wines like Barbera or light Zinfandel.
Conclusion
Finding what wine goes with pizza margherita ultimately comes down to balance. The ideal pairing complements the bright tomato sauce, creamy mozzarella, and aromatic basil without overwhelming these delicate flavors. Whether you choose a classic Sangiovese-based wine or explore alternatives, focus on acidity and body.
The perfect match enhances your pizza experience by:
- Balancing tomato acidity with wine acidity
- Providing refreshing contrast to rich cheese
- Supporting rather than masking the fresh basil
- Considering the dough and your personal preferences
Experiment with regional Italian favorites like Barbera d’Alba or international options such as Beaujolais. Don’t overlook white options—a crisp Verdicchio or sparkling Prosecco might surprise you! Remember temperature matters: slightly cool reds and properly chilled whites perform best.
Trust your palate. The best pairing is ultimately the one you enjoy most.
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