Lambrusco came out on top on my scorecard, really rocking it with some pairings but never reaching the peaks that both the Chianti (with the gourmet pizza) and Barbera (with the NYC Street Pizza) did.
So those might be by two very unsurprising top picks, but wait there’s more. Though the Chianti did not generally go that well with the plain slice, it really rocked with the pepperoni! Yes, maybe Chianti is great with pizza because of what is on the pizza!
The plain slice pairing that rocked the Barbera was that which had the most tomato flavor! Barbera is a classic tomato dish wine, and it will now become my go to pizza wine for plain slices. Once again, Chardonnay proved its worth by showing how food-friendly a wine that’s even moderately rich and oaked can be.
Of course, this is only my opinion, reached after rigorous taste testing, of course. If you’d rather ignore what I’m saying and make like an Italian, simply reach for a beer. Yeasty, frothy beer is an ideal partner for pizza, working its blend of acid and bubbles to counter the fattiness of the pizza, while adding a complimentary yeasty note to that flavorful, freshly baked crust. Could a beer and pizza pairing exercise be far behind?