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 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’s menu:

Margherita Pizza & Chianti

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.

San Daniele Pizza & Nebbiolo

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.

Funghi Pizza & Pinot Grigio

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

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.

Best Wine with Pasta: Perfect Matches for Popular Dishes

When pairing wine 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 Italian wine varietals and notable wines paired with popular pasta dishes at ‘O Ver, chosen to enhance their unique flavours.

Seafood Pasta & Falanghina

Our 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.

Pasta with Tomato Sauce & Barbera

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.

Creamy Pasta & Vermentino

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.

Hearty Meat Pasta & Aglianico

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.

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 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.