Due to unexpected roadwork near the original meeting point in Piazza dei Cavalleggeri, we kindly ask you to meet us at a new location: Via dei Renai, in front of Pizzeria I Tarocchi (https://maps.app.goo.gl/sScAhW7r5dkkNate7)
We apologize for any inconvenience and thank you for your understanding!
Wine Tours in Tuscany - About Angie - +39 3333185705 - angie.chianti@gmail.com
You’ve landed in Florence or somewhere magical in Tuscany. You’re sipping wine, you’re surrounded by sun-soaked hills, and you’re ready to eat your weight in pizza. But wait—someone tells you pizza goes with beer, not wine? Insert record scratch.
Let’s break that myth right now. Pizza and wine are not only a good match—they’re a love story. And here in Italy, especially in Tuscany, we’re writing the most flavorful chapter. Wine is cleaner, easier to digest, and far more elegant when you’re surrounded by vineyards and cypress trees. So yes, wine and pizza is a thing—and in Tuscany, it’s the thing.
Pizza has evolved way beyond street food. From Neapolitan classics to gourmet creations with truffle, pesto, or grilled veggies, pizza is a world of flavor. And just like with pasta or meat dishes, every ingredient on your slice deserves a wine pairing that complements, elevates, and sometimes even surprises.
Also… real talk: beer can make you bloaty. Wine? It’s clean, flavorful, and enhances the experience instead of weighing you down.
This classic pizza—tomato sauce, mozzarella, and fresh basil—is the perfect base for exploring wine pairings.
Tomato is acidic, mozzarella is creamy, and basil is aromatic. Wines with good acidity and subtle fruit notes are your best bet.
Anchovies, capers, and olives—this pizza packs a salty punch. It’s bold, savory, and needs a wine that won’t disappear in the background.
The saltiness makes wine taste fruitier and smoother, so don’t be afraid of choosing something a little dry or with firm tannins.
Porcini mushrooms bring a luxurious, almost meaty flavor. Earthy, umami-rich, and sometimes paired with truffle oil or creamy cheese.
No tomato sauce here—just mozzarella, olive oil, and summer vegetables like zucchini, eggplant, or bell peppers.
High-acid wines refresh your palate and bring out the sweetness in roasted or grilled vegetables.
Whether it’s a Genovese base or just dollops on top, pesto’s combo of basil, garlic, nuts, and oil demands the right wine.
Avoid wines with heavy oak or strong tannins—they clash with pesto’s delicate flavors.
If your pizza features truffle cream, shaved truffle, or truffle oil, you’re playing in the big leagues.
Truffle loves wines with complexity and softness, not aggressive fruit.
From spicy sausage to bacon, salami to meatballs, these toppings demand intensity and structure.
Seafood pizza (think shrimp, clams, calamari) is delicate and often sweet-salty.
Let color guide you:
It’s a visual and sensory trick that works!
Match herbal pizza with herbal wine. Rich with rich. Sweet with sweet. This creates harmony.
Creamy pizza? Choose high-acid wine. Salty pizza? Pick something fruity. Contrast adds excitement.
What’s the best wine to pair with pizza? Depends on the toppings—but a young Chianti or Sangiovese rosé is a great all-rounder.
Do pizza and wine go together? Yes, and it’s delicious. Matching toppings to wine is a Tuscan art form.
Can you eat pizza and wine? Absolutely. It’s one of Italy’s everyday joys.
Why is pizza and wine so good? Because wine lifts the flavors of cheese, tomato, meat, and herbs.
Why do people drink wine with pizza? Because it’s easier to digest than beer, adds depth, and completes the Italian experience.
What is the best red wine with pizza? Young Chianti, Sangiovese, or Canaiolo. For meatier pizzas, try Brunello or Cabernet.
Best cheap red wine with pizza? Try a young Sangiovese, Merlot, Dolcetto, or Canaiolo.
What wine goes with pizza? Almost any—just match intensity, acidity, and flavor.
Pinot and pizza? Yes! Pinot Noir is great with Margherita, mushroom, and white pizzas.
Capricciosa pizza wine pairing? Try Chianti Classico, Morellino di Scansano, or Barbera.
Best red wine with sausage pizza? Chianti Riserva, Brunello, or Cabernet Sauvignon.
Best wine with supreme pizza? Chianti Riserva or Rosso di Montalcino.
What wine goes with pepperoni pizza? Chianti Riserva or Cabernet Sauvignon.
White or red wine with pizza? Depends on toppings. Whites = seafood, pesto, veggies. Reds = tomato, meats, truffle. Rosé = super versatile.
White wine with pizza? Definitely. Try Vermentino, Sauvignon Blanc, or Vernaccia di San Gimignano.
Best wine with pizza Margherita? Sangiovese rosé, Nobile di Montepulciano, or Young Chianti.
Sparkling wine with pizza? Yes! Prosecco, Franciacorta, or Lambrusco—great with white pizza, seafood, pesto, or truffle.
Pairing is personal. What makes you happy is what matters. Try new things. Mix it up. Pizza is playful, and wine should be too.
If you’re traveling through Tuscany and want to taste these combos straight from the source—with local wines, wood-fired pizza, and expert guides—come join one of our wine tours. We’ll take you to family-run vineyards, introduce you to wines you can’t find back home, and show you how to pair them like an Italian.
Book your spot now and turn your vacation into a flavor adventure you’ll never forget.
Pizza + Wine = True Love. And Tuscany is where it all comes together.
