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10 Wines We're Drinking with Pizza

Our mouths are watering as we write this because what is a better pairing than pizza and wine!? We took the time to pick out some fabulous and unique bottles that you need to stock your cellar with before your next pie night. Cheers!

Monte Rio Cellars North Coast Syrah
Wind Gap all-star winemaker Pax Mahle collaborates with sommelier Patrick Cappiello on this is a very inviting, friendly, and balanced Syrah that’s perfect to pair with red-sauce based ‘zas. Whole-cluster fermentation results in a very fresh, floral nose full of black fruits and firm, gripping, slightly stalky tannins on the palate would balance out your Meat Lovers pizza or really any with sausage or pepperoni.

Ciavolich Fosso Cancelli Cerasuolo d’Abruzzo
Bright, round, soft, and persistent are four words to describe this delicious Montepulciano. Confected tones and fruity aromas reminiscent of pomegranate, wild strawberries, and blueberries make this the ideal pairing for pizza that has that element of sweetness to withstand the wine i.e. a fig, arugula goat cheese pie or one that calls for a drizzle of honey.

Forty Ounce Red
Made from 100% Gamay sourced from Gaillac in Southwest France, this lively and light-bodied red is ideal for mushroom pizza. The earthy flavors of chanterelles, shiitakes, and oyster mushrooms are balanced out by the bright and slightly effervescent Gamay- plus you can continue glugging your wine after you finish your pie since its 40oz and will probably last a while!

Terrassen Cabernet Franc
Have you ever indulged in Cabernet Franc from the Finger Lakes region of New York State? We’re totally obsessed with this slightly riper style with super integrated tannins, juicy dark fruit, cracked pepper, and green bell pepper. To equivalate to the notes on the wine, pair with pizza topped with peppers and other savory vegetables.

Fattoria di Sammontana Chianti
The most typical and traditional wine from their estate is a blend of Sangiovese and Canaiolo and represents a young Chianti style that’s fresh and lively with medium body. We’re going classic with this pairing since every time that we take a sip of Chianti, we immediately crave a Margherita pizza or one topped with olives, herbs, basil, and tomatoes- the epitome of Italian cuisine & wine!

Domaine de la Garreliere Gamay Sans Tra La La
The French call wines like these ‘gouleyant’ wine, meaning that it is gluggable or smashable, and we couldn’t agree more. 100% Gamay fermented with natural yeasts that’s fresh and vibrant and begs to be paired with a charred Neopolitan pizza or really any with charred veggies.

Delinquente Bianco Pet Nat wine bottle

Delinquente Bianco Pet Nat
Whoever said that you can only drink pizza with red wine never tasted Delinquente’s Petillant Naturale made from the Bianco d’Alessano grape! Although the grape is originally from the region of Puglia in Italy, this expression is sourced from a single-vineyard plot in Australia’s Riverland region. It’s fresh, fizzy, and chock-full of tropical fruits. If you don’t eat this with pizza bianca or quattro formaggi pizza then you’re doing it wrong.

Ochota Barrels ‘The Green Room’
This McLaren Vale blend of 92% Grenache and 8% Syrah is giving the Rhone Valley a run for its money! This wine is approachable and ‘slurpable’ and ideal for rustic pies because of its intricate herbal notes (think thyme and rosemary) combined with white pepper as well as pomegranate and lingonberry.

Gal Tibor TITI ‘Bikaver’
Hailing from the volcanic soils and limestone hills in Northern Hungary, this red blend is comprised of indigenous grapes (Kékfrankos and Kadarka) as well as classic French variety’s of Pinot Noir and Cabernet Franc. Bikaver translates to ‘bull’s blood’ in reference to the deep color and body of the wine that calls for pizzas topped with cured or roasted meats.

Cascina Fontana Dolcetto d’Alba
As the earliest release wine from the azienda agricola, this Dolcetto is made in the nouveau style and released just weeks after harvest. It’s full of fruit, vivid and extremely typical of the Langhe region of Piedmont from which it originated. When thinking of pairings, the saltier the better! Pizza with anchovy and garlic aioli bring out the freshness that’s begging to come out of the bottle.

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