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

Pairing wine with pizza and other Italian dishes is both an art and a science. If you’re unsure where to start, just think of it like a little flavour dance. When the right wine meets the right dish, magic happens. A splash of something crisp can brighten up a rich pasta, while a juicy red might be just what your Margherita needs to sing.

Italian wines are as diverse as the dishes they accompany, from vibrant whites to bold reds and everything in between. In this guide, we break down some of the best wine with pizza and pasta pairings that bring your meal to life, with a nod to classic Italian varietals and a few surprising twists.

By the end, you’ll know exactly which wines to uncork next time you’re enjoying pizza or your favourite Italian classics. No fuss, just good wine and great food.

What Are Italian Wine Varietals?

Varietals, sometimes called varieties, are specific types or strains of grapes used in winemaking. These grapes shape the unique flavours, aromas, and textures of wines. For example, Chianti is primarily made from the Sangiovese varietal, while Falanghina is a popular white varietal from Southern Italy.

When we talk about Italian wine varietals, we mean the distinct grape types that define Italy’s diverse wine regions. Each varietal brings its own character, making it essential to understand when pairing wines with pizza, pasta, and other Italian dishes.

By understanding these Italian wine varietals, you can confidently select the best wine with pizza and pasta to complement the flavours on your plate, whether that’s a vibrant, fruity red or a crisp, refreshing white.

Why Italian Wine Varietals Matter for Pizza & Pasta Pairing

Italian wine varietals are the building blocks of the country’s rich wine tradition, and understanding them is key to pairing wine with pizza and pasta successfully. Each varietal has distinct flavours, aromas, and textures that interact differently with various Italian dishes.

For example, a bright and acidic Sangiovese-based Chianti complements the acidity in tomato sauces and cuts through the richness of cheese, making it a natural partner for a classic Margherita pizza or a hearty Bolognese pasta. On the other hand, a fresh and floral Falanghina white works beautifully with lighter dishes like seafood pasta or vegetable-based pizzas, enhancing their delicate flavours without overpowering them.

Knowing these varietals helps you move beyond generic red or white wine choices and instead select wines that truly elevate your meal. It’s this knowledge that turns a simple dinner into a memorable dining experience, reflecting both the diversity of Italian cuisine and the sophistication of its wines.

Key Red Italian Wine Varietals

When pairing wine with pizza and hearty Italian dishes, red Italian wine varietals are essential choices. These wines bring a wide range of aromas and textures that match beautifully with robust flavours.

Sangiovese

The primary grape in many Tuscan wines, including the iconic Chianti, Sangiovese is known for its bright acidity, cherry and red berry notes, and subtle earthiness. Its lively tannins make it a classic pairing for tomato-based pizzas and rich pasta dishes. This varietal exemplifies traditional Italian food wine pairing.

Nebbiolo

Best known for Barolo and Barbaresco wines, Nebbiolo offers complex aromas of roses, tar, and ripe red fruits. With strong tannins and high acidity, it pairs well with rich, meaty dishes such as osso buco or mushroom pizzas. Nebbiolo is perfect for those seeking a sophisticated red wine with pizza or pasta.

Barbera

Barbera wines are characterised by deep ruby colour, juicy red fruit flavours, and bright acidity. Lower in tannins than Nebbiolo or Sangiovese, Barbera is a versatile wine that pairs beautifully with everything from simple Margherita pizzas to hearty ragù pasta, making it a favourite in Italian wine and food pairing guides.

Aglianico

A bold varietal native to Southern Italy, Aglianico features full-bodied dark fruit, smoky notes, and firm tannins. It complements robust dishes like spicy sausage pizzas or lamb pasta, offering depth and structure for those exploring Italian red wine varietals for food pairing.

Each of these Italian red varietals offers unique qualities, ensuring you have plenty of options when selecting the best red wine with pizza or pasta.

Key White Italian Wine Varietals

White Italian wine varietals offer vibrant acidity and fresh aromas that perfectly complement lighter Italian dishes, seafood pastas, and vegetarian pizzas. Knowing these whites will help you find the best wine with pizza and pasta when a crisp, refreshing choice is needed.

Falanghina

Originating from Southern Italy, Falanghina is prized for its floral and citrus notes, with a lively acidity that makes it a natural match for seafood pasta and vegetable-based pizzas. It’s a standout among Italian white wine varietals for pairing with fresh, delicate flavours.

Vermentino

Known for its crisp minerality and subtle herbal notes, Vermentino is a versatile white varietal that pairs well with a variety of dishes, from light seafood pastas to white pizza with herbs. Its clean, refreshing profile enhances Italian food wine pairing experiences.

Pinot Grigio

One of the most internationally recognised Italian white varietals, Pinot Grigio offers crisp apple and pear flavours with a clean finish. It works beautifully alongside lighter pasta dishes and simple, fresh pizzas, making it a go-to choice for many seeking a white wine with pizza.

Greco di Tufo

A native varietal from Campania, Greco di Tufo brings rich stone fruit aromas balanced by bright acidity. This white wine stands up well to richer seafood dishes and creamy pastas, adding complexity without overpowering the food.

Each of these Italian white varietals provides distinctive aromas and textures, offering excellent choices when selecting the best white wine with pizza or pasta.

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

At ‘O Ver, pairing wine with pizza is a carefully considered craft. Each pizza brings its own flavours and textures, and the right wine highlights those qualities to create a balanced, memorable meal. Here are some of our standout Italian pizza wine pairings from the menu, chosen to bring out the best in both the food and the wine.

Margherita Pizza & Chianti

The fresh, simple flavours of a Margherita include ripe tomato, creamy mozzarella, and fragrant basil. Chianti, made from Sangiovese grapes, offers bright acidity that cuts through the creaminess. Its cherry and herbal notes echo the pizza’s freshness perfectly.

San Daniele Pizza & Nebbiolo

Thin slices of cured ham and rich stracciatella cheese call for a wine with structure. Nebbiolo delivers firm tannins and complex aromas of roses, tar, and ripe fruit. It balances the fullness and adds a sophisticated depth to the pairing.

Funghi Pizza & Pinot Grigio

The earthy mushrooms on a Funghi pizza come alive alongside the crisp, floral character of Pinot Grigio. This white wine brightens the dish without overpowering, making it ideal for white wine lovers.

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.