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Once you've figured out what kind of toppings will be on your pizza, you can determine the pie's driving personality and select a wine around that dominant element. Tomato based sauces tend to be high in acidity. Pepperoni can be about heat or about salt, while basil (pesto or otherwise) adds an sweet herbal accent that needs to be accounted for in your selection. You don't need to worry too much about the crust when you're selecting a wine, unless it's popping with personality.

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