If you add sausage, salami, cold cuts, or pepperoni to your pizza, you need more than ever to have a good deal of acidity in your wine. Your palate (and quite possibly your belly) will need it to cut through the richness of the gooey, dripping pizza…acidity is the key ingredient in a wine that will allow it to stand up to the richness of the fatty meats and baked dough, not to mention the cheese!
You also want to up the scales when it comes to the weight or texture of the wine, and for best results, stick to red wines. However, keep it on the fruity side…we don’t need any bitterness or richly tannic wines here. Instead, look for full-bodied, intensely fruity red wines with a sturdy zing of acidity. You have an endless supply of new world Zinfandel, Merlot, and Shiraz to choose from, but if you’d like to keep it an all-Italy night reach for a Montepulciano d’Abruzzo or Nero d’Avola. You’ll be glad you did!
KHAN * CS
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