Eater asked Seattle wine writer Jameson Fink to recommend wines to pair with pizza, and here's what he said: "I like a dry, chilled Lambrusco out of a rocks glass or something similarly informal. It's fizzy and refreshing and very good with pizza topped with cured meats. For whites, I like an Italian wine from Campania, like a Greco di Tufo or Fiano di Avellino. Really, any crisp, dry white is good in my book. For reds, it's hard to beat a Chianti. As you can see, I lean towards Italian wines. But with so many toppings and flavor combinations possible with pizza, you can make almost any wine work." [EaterWire]
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