9 Best Types Of Wine To Pair With Fish Tacos

Published in Food and Wine on Sunday, August 17th 2025 at 22:13 GMT by Tasting Table
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Fresh fish tacos are best paired with a chilled glass of white wine. Our expert recommends the best wine and fish tacos pairings, with bottle suggestions.

The 9 Best Types of Wine to Pair with Pizza

Pizza, that beloved staple of casual dining, movie nights, and impromptu gatherings, deserves a worthy companion at the table. While beer often steals the spotlight as pizza's go-to beverage, wine can elevate the experience to new heights. The key lies in balancing the bold, savory elements of pizza—think tangy tomato sauce, melty cheese, rich meats, and fresh veggies—with wines that complement rather than overpower. Whether you're dealing with a classic Margherita, a meat-lover's extravaganza, or a veggie-packed pie, the right wine can enhance flavors, cut through grease, and add a touch of sophistication. In this guide, we'll explore nine exceptional wine types that pair brilliantly with various pizza styles. Drawing from expert sommelier insights and culinary traditions, these selections span reds, whites, rosés, and even sparklers, ensuring there's something for every palate and pizza preference.

Starting with the reds, which are often the first choice for pizza due to their robustness, Chianti stands out as a timeless option. Hailing from Italy's Tuscany region, Chianti is typically made from Sangiovese grapes, offering bright acidity and notes of cherry, tomato leaf, and earthy herbs. This makes it an ideal match for pizzas topped with tomato-based sauces, as the wine's acidity mirrors the sauce's tanginess without clashing. Imagine sipping a glass of Chianti Classico alongside a pepperoni pizza—the wine's subtle tannins cut through the fatty salami, while its fruit-forward profile enhances the overall zest. For those new to wine pairing, opt for a lighter-bodied Chianti to avoid overwhelming simpler pies, but if your pizza is loaded with sausage or mushrooms, a bolder Riserva version will hold its own.

Next up is Barbera, another Italian gem from the Piedmont region. Known for its high acidity and low tannins, Barbera brings juicy red fruit flavors like raspberry and blackberry, with a hint of spice. It's particularly well-suited for pizzas with bold toppings, such as those featuring barbecue chicken or caramelized onions, where the wine's vibrancy refreshes the palate between bites. Unlike heavier reds, Barbera doesn't dominate; instead, it dances with the pizza's elements, making it a versatile choice for both red and white sauce varieties. Sommeliers often recommend chilling it slightly for a more refreshing twist, especially on warm evenings.

For a French twist, consider Beaujolais, made primarily from Gamay grapes. This light-bodied red bursts with strawberry, cranberry, and floral notes, offering a playful contrast to hearty pizzas. Its low tannin structure and bright acidity make it perfect for veggie-heavy options or those with goat cheese, where it cleanses the palate without adding weight. Beaujolais Nouveau, released young and fruity, is especially fun for casual pizza parties, evoking the spirit of a picnic. If your pizza includes prosciutto or ham, the wine's subtle earthiness ties everything together seamlessly.

Shifting to bolder territory, Zinfandel from California provides a jammy, full-bodied experience with blackberry, pepper, and smoky undertones. This wine excels with meat-centric pizzas, like those piled high with sausage, bacon, or meatballs. The inherent spiciness of Zinfandel complements peppery toppings, while its higher alcohol content stands up to robust flavors. However, balance is key—pair it with pizzas that aren't overly acidic to prevent the wine from feeling too intense. A well-aged Old Vine Zinfandel can add depth, turning a simple slice into a gourmet affair.

Not all great pizza pairings are red; whites have their place too. Sauvignon Blanc, with its crisp, herbaceous profile featuring grapefruit, green apple, and grassy notes, is a revelation for white pizzas or those with seafood toppings like shrimp or anchovies. Originating from regions like New Zealand or France's Loire Valley, this wine's zesty acidity cuts through creamy cheeses like mozzarella or ricotta, providing a refreshing counterpoint. It's especially delightful with pesto-based pizzas, where the herbal elements in both align perfectly.

For a bubbly option, Prosecco brings effervescence and fun to the table. This Italian sparkling wine, made from Glera grapes, offers pear, apple, and citrus flavors with lively bubbles that cleanse the palate after greasy bites. It's fantastic for Margherita pizzas or those with fresh tomatoes and basil, as the carbonation lifts the flavors without overwhelming them. Choose a dry Brut style for savory pies, or go sweeter with Extra Dry for a hint of contrast against salty toppings like olives or capers.

Rosé wines shouldn't be overlooked either. A dry Provençal rosé, with its strawberry, watermelon, and mineral notes, pairs wonderfully with lighter pizzas featuring veggies, feta, or grilled chicken. The wine's acidity and subtle fruitiness bridge the gap between white and red, making it ideal for mixed-topping scenarios or outdoor pizza feasts. Its pale pink hue adds visual appeal, enhancing the overall dining vibe.

Venturing into Spanish territory, Tempranillo from Rioja offers earthy, leather, and red fruit characteristics that harmonize with mushroom or eggplant-topped pizzas. This medium-bodied red has enough structure to handle tomato sauces but remains approachable, with aging potential that introduces vanilla and spice from oak barrels.

Finally, for an unexpected delight, try Lambrusco, a sparkling red from Italy's Emilia-Romagna region. With its fizzy texture and flavors of black cherry, violet, and a touch of sweetness, it's perfect for balancing spicy pizzas with chorizo or jalapeños. The slight effervescence cuts through richness, while the wine's chillable nature makes it refreshing.

In conclusion, pairing wine with pizza is about harmony—matching acidity, tannins, and flavors to create a symphony on the palate. Experiment with these nine types: Chianti, Barbera, Beaujolais, Zinfandel, Sauvignon Blanc, Prosecco, Provençal Rosé, Tempranillo, and Lambrusco. Each brings unique attributes that can transform your next pizza night from ordinary to extraordinary. Remember, the best pairings are personal, so taste and adjust based on your preferences. Cheers to discovering new favorites! (Word count: 852)

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