Wine with Pizza & Pasta: The Italian Food & Wine Pairing Guide 2025

Pairing wine with pizza and other Italian dishes is both an art and a science. When the right wine meets the right dish, flavours balance, lift, and transform the meal. A crisp white can cut through the richness of a creamy pasta, while a juicy red can bring out the depth of a simple Margherita pizza.

Best Italian Food and Wine Pairings (Quick Guide 2025)

This guide highlights the best wine pairings for Italian favourites like pizza, pasta, and seafood. The focus is on balance, flavour harmony, and ties to regional traditions.

• Margherita pizza → Chianti for bright acidity and cherry notes

• Tomato-based pasta → Sangiovese for earthy depth and balance

• Seafood pasta → Falanghina for crisp citrus freshness

Italian wines are as diverse as the dishes they accompany, from vibrant whites to bold reds and everything in between. In this guide, you will discover trusted classics and fresh pairing ideas to inspire both home cooks and restaurant diners.

By the end, you will know exactly which wines to choose next time you are enjoying pizza, pasta, or other Italian classics. The aim is to give you quick, practical answers without fuss, while keeping enough depth for those who want to explore further.

What Are Italian Wine Varietals?

Italian wine varietals are the specific types of grapes grown in Italy, each with its own flavour, aroma, and texture. These grapes shape the character of the wines they produce. For example, Chianti is made primarily from the Sangiovese grape, while Falanghina is a crisp white from Southern Italy.

Understanding varietals is essential for pairing wine with Italian dishes. The grape’s natural acidity, body, and flavour profile influence how well it complements food. A bright, tangy Sangiovese cuts through the richness of a Margherita pizza, while a floral Falanghina enhances the delicate flavours of seafood pasta.

By learning the main Italian varietals, you can move beyond simply choosing “red” or “white” and start selecting wines that elevate each meal. This knowledge turns a good dinner into a memorable one.

Why Italian Wine Varietals Matter for Pizza & Pasta Pairing

Italian wine varietals are the foundation of the country’s wine tradition. Each varietal has distinct flavours, aromas, and textures that interact differently with various dishes. When you understand these differences, you can pair wines more effectively and enhance the dining experience.

A Sangiovese-based Chianti, with its bright acidity and cherry notes, balances the acidity of tomato sauce and cuts through the richness of cheese. This makes it ideal for classics like Margherita pizza or Bolognese pasta. In contrast, a fresh and floral Falanghina works beautifully with lighter dishes such as seafood pasta or vegetable pizza, lifting delicate flavours without overpowering them.

Choosing wines based on varietal characteristics allows you to move past generic “red with meat, white with fish” rules. It gives you the ability to create precise pairings that elevate flavour, showcase authenticity, and reflect the diversity of Italian cuisine.

Key Red Italian Wine Varietals

Red Italian wine varietals are essential for pairing with pizza and hearty Italian dishes. Each offers unique aromas, textures, and flavour profiles that complement robust recipes.

Sangiovese

The dominant grape in many Tuscan wines, including Chianti. Known for bright acidity, cherry and red berry flavours, and subtle earthiness. Its lively tannins pair perfectly with tomato-based pizzas and rich pasta sauces.

Nebbiolo

The grape behind Barolo and Barbaresco wines. Offers aromas of roses, tar, and ripe red fruits. High tannins and acidity make it an excellent match for meaty dishes such as osso buco or mushroom pizza.

Barbera

Characterised by juicy red fruit flavours, deep ruby colour, and bright acidity. With lower tannins than Nebbiolo or Sangiovese, it works well with everything from Neapolitan Margherita pizza to ragù pasta.

Aglianico

A bold varietal from Southern Italy. Delivers full-bodied dark fruit flavours, smoky notes, and firm tannins. Complements dishes such as spicy sausage pizza or lamb pasta.

These varietals provide a range of options for creating memorable pairings, whether you prefer bright and fresh or bold and structured wines.

Key White Italian Wine Varietals

White Italian wine varietals bring vibrant acidity and fresh aromas that pair beautifully with lighter dishes, seafood pastas, and vegetarian pizzas.

Falanghina

A Southern Italian varietal with floral and citrus notes. Crisp acidity makes it a perfect match for seafood pasta and vegetable-based pizzas.

Vermentino

Offers crisp minerality and subtle herbal notes. Works well with seafood pasta, white pizza, and herb-focused dishes.

Pinot Grigio

One of the most popular Italian white wines. Known for fresh apple and pear flavours with a clean finish. Ideal for lighter pasta dishes and simple pizzas.

Greco di Tufo

From Campania, this varietal delivers stone fruit flavours balanced by bright acidity. Pairs well with rich seafood dishes and creamy pasta.

These white varietals offer fresh, aromatic profiles that enhance lighter Italian recipes without overpowering them.

Best Wine with Pizza: Classic Pairings from ‘O Ver’s Menu

Pairing wine with pizza is about highlighting flavours so each bite feels balanced and complete. Here are standout combinations from ‘O Ver Borough’s food menu:

Margherita Pizza & Chianti (tomato sauce, fresh mozzarella, basil)

Fresh tomato, mozzarella, and basil pair perfectly with Chianti. Its bright acidity cuts through the cheese while cherry and herbal notes echo the pizza’s freshness.

• Best Match: Chianti Classico's crisp acidity, cherry fruit, herbal undertones harmonise with tomato and basil.

• Alternatives: Montepulciano d’Abruzzo for a richer sip, or a lightly chilled Lambrusco for a playful sparkle.

• Trending Pick: Etna Rosso from Sicily has a lighter body, red berry notes, and subtle smokiness from volcanic soils.

San Daniele Pizza & Nebbiolo (prosciutto San Daniele, mozzarella, rocket)

Cured ham and stracciatella cheese meet the firm tannins and rose-scented complexity of Nebbiolo. The wine adds depth and structure to the rich toppings.

• Best Match: Nebbiolo's elegant red from Piedmont offers bright acidity and fine tannins that cut through the prosciutto’s delicate fat. Its rose, cherry, and subtle earthy notes echo the rocket’s pepperiness and balance the saltiness of the cured ham.

• Alternatives: Barbera d’Alba for a softer, fruitier red; Chianti Riserva for more structure; or even a dry Franciacorta Rosé for a sparkling twist.

• Trending Pick: Langhe Nebbiolo is a more approachable, younger version of Barolo/Barbaresco styles, currently popular for its perfume and food-friendly freshness.

Funghi Pizza & Pinot Grigio (wild mushrooms, mozzarella, herbs)

Earthy mushrooms work beautifully with Pinot Grigio’s crisp, floral character. This pairing brightens the flavours without overpowering them.

• Best Match: Pinot Grigio offers a crisp, clean acidity and gentle pear and citrus notes highlight the earthy depth of mushrooms without overshadowing them. The freshness refreshes the palate between bites of rich, cheesy topping.

• Alternatives: Verdicchio dei Castelli di Jesi for more herbal nuance; Fiano di Avellino for extra texture; or a light Etna Bianco for volcanic minerality.

• Trending Pick: Skin-contact (“orange”) Pinot Grigio is gaining traction for its deeper texture and subtle tannins, which can enhance the umami of wild mushrooms beautifully.

These pairings illustrate how knowledge of Italian wine varietals can elevate your pizza experience. Selecting the best wine with pizza brings new layers of flavour to every bite.

Diavola Pizza & Cannonau di Sardegna (tomato sauce, mozzarella, spicy salami)

For those who like a little heat, the Diavola’s combination of spicy salami, rich cheese, and tangy tomato sauce is bold and satisfying. The ideal wine should complement the spice while keeping the palate refreshed.

• Best Match: Cannonau di Sardegna. This Sardinian Grenache bursts with ripe red fruit, soft spice, and a warming finish that stands up to the heat of the salami. Medium tannins keep the pairing balanced without overpowering the cheese and sauce.

• Alternatives: Nero d’Avola for a richer, darker fruit profile; Lacrima di Morro d’Alba for an aromatic, floral lift; or Zinfandel (California) for a bold, jammy twist.

• Trending Pick: Perricone from Sicily is a re-emerging grape known for its peppery edge, perfect for spicy pizzas.

Quattro Formaggi Pizza (mozzarella, gorgonzola, fontina, parmesan)

Rich, indulgent, and deeply flavorful, Quattro Formaggi blends the creaminess of mozzarella with the sharpness of parmesan and the bold bite of gorgonzola. It needs a wine with both aromatic intensity and enough acidity to cut through all that cheese.

• Best Match: Gewürztraminer features aromatic lychee, rose, and spice notes cut through the richness of multiple cheeses while offering a fragrant counterpoint to gorgonzola’s pungency. A gentle sweetness balances the saltiness beautifully.

• Alternatives: Fiano di Avellino for a rounder, nutty option; Chardonnay (lightly oaked) for buttery harmony; or Riesling (off-dry) for a sweet-savory play.

• Trending Pick: Timorasso from Piedmont is gaining cult status for its textured body and subtle honey-almond complexity, making it a luxurious cheese-pairing wine.

Best Wine with Pasta: Perfect Matches for Popular Dishes

When pairing wine and other drinks with pasta, it’s important to consider the richness and intensity of the sauce. Lighter, delicate sauces work best with crisp, lighter-bodied wines, while richer, hearty sauces call for fuller-bodied wines with more tannins or acidity to balance the flavours.

Here are classic wine varietals and notable wines of Italy paired with popular pasta dishes at ‘O Ver, chosen to enhance their unique flavours.

Seafood Pasta & Falanghina (e.g., spaghetti alle vongole, frutti di mare)

'O Ver's seafood linguine features fresh shellfish in a light, fragrant sauce. Falanghina from Campania offers crisp acidity and citrus notes that lift the dish, balancing its delicate flavours and enhancing the freshness. Try a bottle from Feudi di San Gregorio for a memorable pairing.

• Best Match: Falanghina's zesty citrus and delicate floral aromas mirror the freshness of seafood, while a subtle mineral edge reflects the briny sea. Its medium body keeps the pairing refreshing rather than heavy.

• Alternatives: Vermentino for a slightly more herbal lift, Etna Bianco for volcanic minerality, or Albariño for a crisp Spanish option.

• Trending Pick: Carricante from Sicily’s Mount Etna has becime increasingly popular for its saline edge and elegant texture, making it ideal for seafood lovers.

Pasta with Tomato Sauce & Barbera (spaghetti al pomodoro, penne arrabbiata)

The robust ragù served at ‘O Ver pairs beautifully with Barbera wines from Piedmont. With juicy red fruit and vibrant acidity, Barbera d’Asti cuts through the richness of the meat sauce, creating a lively, balanced pairing. Michele Chiarlo’s Barbera is a great choice here.

• Best Match: Barbera's high acidity harmonises with tomato’s natural tang, while red berry fruit adds brightness. Soft tannins keep the pairing smooth and approachable.

• Alternatives: Sangiovese for a more rustic, herbal profile; Montepulciano d’Abruzzo for extra body; or Cannonau (Grenache) for ripe, warm fruit.

• Trending Pick: Ciliegiolo from Tuscany is light, fragrant, and quickly gaining attention for its food-friendly charm with simple tomato-based dishes.

Creamy Pasta & Vermentino (fettuccine alfredo, pasta alla panna)

For creamier dishes like our wild mushroom risotto or carbonara, Vermentino’s bright minerality and subtle herbaceous notes refresh the palate, preventing the richness from feeling heavy. A Vermentino from La Spinetta showcases this beautifully.

• Best Match: Vermentino's crisp acidity and subtle citrus-herbal notes slice through creaminess, refreshing the palate. The wine’s texture keeps pace with the sauce’s richness without overpowering it.

• Alternatives: Soave Classico for a softer, almond-kissed style; Greco di Tufo for more body; or Chardonnay (unoaked) for a neutral, creamy complement.

• Trending Pick: Trebbiano Spoletino from Umbria is fuller-bodied with a gentle creaminess, currently popular for pairing with indulgent, dairy-rich dishes.

Hearty Meat Pasta & Aglianico (ragù alla bolognese, pasta al sugo di carne)

Our slow-cooked lamb pappardelle finds a perfect match in Aglianico, a full-bodied red from Southern Italy. With firm tannins and dark fruit flavours, wines like Mastroberardino’s Taurasi stand up to the intense, savoury meat sauce, adding depth and structure.

• Best Match: Aglianico's bold tannins and dark fruit stand up to the richness of slow-cooked meat, while its natural acidity keeps the pairing lively.

• Alternatives: Barbera d’Asti for a brighter, less tannic approach; Chianti Riserva for a balanced, earthy match; or Primitivo for plush fruit and spice.

• Trending Pick: Susumaniello from Puglia is a rediscovered grape offering deep color, juicy dark fruit, and fresh acidity, now being embraced by modern Italian winemakers.

Expert Tips for Choosing and Serving Wine with Italian Food

Pairing wine with Italian dishes like pizza and pasta is about more than matching flavours. These practical tips from sommeliers and Italian cuisine experts will help you get the most from every bottle and meal.

• Match intensity, not just flavour: Consider the richness of your dish when selecting wine. Light dishes pair best with lighter wines; richer, hearty dishes need fuller-bodied wines with higher tannins or acidity for balance.

• Serve wine at the right temperature: Reds taste best slightly below room temperature (16–18°C), while whites and rosés should be chilled between 8–12°C to maintain freshness.

• Choose the right glassware: A large bowl glass allows red wines to breathe, enhancing aromas, while a narrower glass preserves the crispness and delicate scents of white wines.

• Decant bold reds: Wines such as Nebbiolo and Aglianico benefit from decanting for 30 to 60 minutes, which softens tannins and unlocks complex aromas.

• Avoid overloading toppings or sauces: Excessive flavours can overpower both food and wine. Balanced toppings and sauces create harmonious pairings.

• Explore regional pairings: Italian wines often reflect the character of their local cuisine. Pair a Tuscan Chianti with a Tuscan pasta dish for authentic flavour harmony.

• Trust your palate: Guidelines help, but your own taste matters most. If a combination pleases you, it’s a successful pairing.

With these expert tips in mind, you’re well on your way to mastering wine and Italian food pairings. At ‘O Ver, our carefully selected wine list showcases some of Italy’s finest varietals, thoughtfully chosen to bring out the best in every dish, from our signature pizzas to hearty pastas. 

Whether you’re joining us for a casual meal or a special occasion, you can trust that the perfect glass is always waiting to complement your experience.

Next, let’s clear up some common pairing myths that might be holding you back from discovering your favourite combinations.

Wine Pairing Myths to Avoid

When it comes to wine and Italian food, a few myths persist that can limit your enjoyment. Let’s clear them up so you can pair with confidence.

Myth 1: White wine only goes with fish

While white wines often pair well with seafood, many Italian whites like Vermentino or Falanghina complement vegetable pizzas and lighter pasta dishes beautifully. Don’t be afraid to try whites beyond the seafood plate.

Myth 2: Red wine must be served at room temperature

The ideal serving temperature varies by wine. Lighter reds like Barbera benefit from a slight chill, around 14-16°C, while fuller-bodied reds like Nebbiolo are best closer to 18°C. Serving wine at the right temperature brings out the best flavours.

Myth 3: You should always match wine and food by colour

Pairing wine and food is more about matching weight, acidity, and flavour than just colour. A robust white can pair well with richer dishes, and a lighter red might suit some seafood pastas.

Myth 4: More expensive wine means better pairing

Price doesn’t always equal perfect pairing. Sometimes an affordable Barbera or Pinot Grigio will highlight your meal better than a pricier bottle. Focus on flavours and balance over price.

Experience the Perfect Pairings at ‘O Ver

Pairing the right wine with pizza and pasta can transform a meal into a memorable experience. At ‘O Ver, we’ve perfected this art by carefully selecting Italian wines that highlight the best of our dishes.

Whether you’re craving a classic Margherita with a glass of Chianti or a rich lamb pappardelle matched with Aglianico, our expert team is here to guide you. Explore our thoughtfully curated wine list and discover new favourites alongside authentic Italian flavours.

Ready to taste these perfect pairings? Book your table at ‘O Ver Borough today and let us elevate your next meal with exceptional wine and food combinations.

Frequently Asked Questions

What wines go best with pizza?

Light to medium-bodied Italian reds like Chianti or Barbera pair well with most pizzas. For white wine lovers, crisp options like Pinot Grigio or Falanghina complement vegetable or seafood toppings.

How do I choose the best wine to pair with pasta?

Match the wine’s body and acidity to the pasta sauce. Lighter sauces pair with fresh whites, while rich, meaty sauces need fuller-bodied reds with good tannins.

What are Italian wine varietals?

Italian wine varietals are specific types of grapes native to Italy, like Sangiovese, Nebbiolo, and Falanghina. Each brings unique flavours that suit different Italian dishes.

Can I drink red wine with seafood pasta?

Yes, but choose lighter reds with low tannins, like Pinot Noir or Barbera, to avoid overpowering the delicate seafood flavours.

Should I serve red wine at room temperature?

Not always. Lighter reds taste best slightly chilled (14-16°C), while fuller-bodied reds are better closer to 18°C.