Tomato Pizza

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Tomato Pizza · Tomato Basil Pizza · Tomato Spinach Pizza +3 more Tomato Pizza · Tomato Basil Pizza · Tomato Spinach Pizza · Pizza Cheese And Tomato And Basil · Chicken And Feta Pizza Tomato Sauce · Pizza Margherita (sliced Mozzarella, Tomatoes, Basil)

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Works with Tomato Pizza · Tomato Basil Pizza · Pizza With Fresh Tomatoes +1 more Tomato Pizza · Tomato Basil Pizza · Pizza With Fresh Tomatoes · Pizza Cheese And Tomato And Basil

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Tomato Pizza · Tomato Basil Pizza · Pizza With Fresh Tomatoes +1 more Tomato Pizza · Tomato Basil Pizza · Pizza With Fresh Tomatoes · Chicken And Feta Pizza Tomato Sauce

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Tomato Pizza · Tomato Basil Pizza · Pizza Cheese And Tomato And Basil

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

Works with Tomato Pizza · Tomato Basil Pizza · Pizza Cheese And Tomato And Basil

Red · Medium · Dry

The cooler-climate sibling of Cabernet Sauvignon — leaner, more aromatic, with notes of bell pepper, raspberry, and graphite. The Loire's Chinon and Bourgueil do it best.

Works with Pizza With Fresh Tomatoes · Pizza Margherita (sliced Mozzarella, Tomatoes, Basil)

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Pizza Cheese And Tomato And Basil · Chicken And Feta Pizza Tomato Sauce

Veneto's pale, friendly red — the same Corvina-based blend as Valpolicella, made lighter and fresher. Drinks like a serious rosé; serve slightly chilled.

Veneto's pale, friendly red — the same Corvina-based blend as Valpolicella, made lighter and fresher. Drinks like a serious rosé; serve slightly chilled.

Red · Medium · Dry

The November-released Gamay that became a marketing phenomenon — bright, simple, banana-and-bubblegum, made for immediate drinking. Chill, pour, don't overthink.

Austria's serious red — peppery, dark-fruited, structured, with notes of plum and forest. Drinks like a cross between Pinot Noir and Syrah.

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.