When pairing wine with pizza, think of the wine as a second sauce, said Maggie Hoffman in SeriousEats.com. Lighter-bodied reds, such as chiantis or lambruscos, stand up well to the acidity of tomatoes. Below, three sommeliers provide more unconventional tips.
2011 Occhipinti Frappato ($17). Sicily’s frap-patos are “floral, fruity,” and “stunning with pizza,” says Chris Horn of Seattle’s Purple Café.
2011 Moulin de Gassac ‘Guilhem’ Rosé ($11). Because great pizza is about purity, says Collin Casey of San Francisco’s Namu Gaji, a southern French rosé is “a great call.” This one’s “crazy cheap.”
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2011 Jean-Marc Brocard ‘Domaine Ste. Claire’ Chablis ($19). “For a white pizza, I like a crisp white with minerality,” says Natalie Tapken of New York City’s Lure. “My go-to is a chalky and flinty Chablis.”
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