Pizza and Wine!
That's amore...

When the moon hits your eye like a big pizza pie...you become stressed because you don't have the perfect wine pairing. Well you're in luck! Our very own wine managers have created the best guide for the most tasty slice. 

A slice of Pizza is the perfect balance of salty, acidic and fatty goodness.  This makes wine pairing fun and easy, because each of these components will make a wine seem fruitier with less bitterness and acidity than it really has.  With this in mind, here is a list of our favorite pies and the perfect wine to compliment.

The Classic Jersey Boardwalk Slice + Barbera: In Piemonte Barbera is known as “The Wine of the People.”  A perfectly balanced, fruity red wine that seems to get better with every bite.

 

Margherita + Sangiovese: This slice is all about the tomato sauce and that herbal pop from the fresh basil.  Whether it’s a Chianti or a Brunello, Sangiovese has high enough acidity to match those tomatoes and an herbal aromatic quality that will make this pairing a sensory experience.

 

Sicilian + Nero d’Avola: They say, “If it Grows Together, it Goes Together” and this is no exception.  Nero d’Avola is Sicily’s most famous red that has tons of pairing possibilities.  The delicate black cherry and plum flavors make you want to keep stuffing your face with that doughy Sicilian style slice, just so you have an excuse to wash it down.

 

Neapolitan + Traditional Method Sparkling: It can be Champagne, Cava or a Crémant.  All of these develop aromas of toasted bread and biscuits that matches up perfectly with the charred crust of the Neapolitan pies coming out of the wood or coal fired ovens.

 

Buffalo Chicken Slice + Riesling: Spicy food will reduce the fruity quality of a wine and make the perception of alcohol increase drastically.  Play it safe and get an off-dry Riesling.  The Perception of fruit can go down and the alcohol up… but the wine will still be balanced!

 

Meat Lover Slice + Cabernet Sauvignon: “If it’s not broken, don’t fix it.” Cabernet Sauvignon grown anywhere in the world is going to match up perfectly with a meaty dish.  Juicy meat will lower the gripping tannins of Cabernet, giving it a smoother texture.