Traditionally, people often prefer a glass of beer with their pizza, but those who enjoy juices know that a thoughtfully chosen non-alcoholic pairing can enhance a pizza meal significantly. At MedianAspect, we've partnered with local drinks experts to devise non-alcoholic pairing suggestions that are a match made in heaven with our pizza selection. Whether you're eating at our establishment or savoring our pizza from the comfort of your home, follow these tips to discover an ideal non-alcoholic drink for your preferred type of pizza.
Classic Margherita: Sangiovese or Pinot Noir
For the uncomplicated tastes of a Margherita pizza—characterized by fresh tomatoes, mozzarella, and basil—you need a drink that complements these subtle flavors. A Sangiovese presents a zesty acidity that harmonizes with the tomatoes while providing a structure that balances the mozzarella. On the other hand, a Pinot Noir introduces refined notes of red fruits that elevate the tomato's sweetness and accentuate the basil's herbal quality.
Our specific recommendation: We're fans of pairing our Margherita with a bottle of Castello di Volpaia Chianti Classico or, for a local twist, Chapel Down Union Red from Kent.
Pepperoni and Meat Lovers: Zinfandel or Montepulciano d'Abruzzo
Pizzas topped with robust cured meats such as pepperoni or sausage necessitate drinks with the robustness and a touch of spice to correspond with their intense flavors. A Zinfandel, noted for its jammy fruitiness and peppery kick, matches the meats' saltiness and spicy heat well. As an alternative, Montepulciano d'Abruzzo brings forth rustic dark fruit flavors, balanced tannins, and a savory finish that slices through the richness of the meaty toppings.
Our specific recommendation: Our patrons particularly favor Ridge Vineyards Three Valleys Zinfandel Blend or Umani Ronchi Montepulciano d'Abruzzo to go with our Meat Lovers' pizza.
Mushroom and Truffle: Nebbiolo or Pinot Noir
The deeply earthy and savory characteristics of mushrooms and truffles require drinks with congruent flavor profiles. Nebbiolo, which is behind Barolo and Barbaresco, exudes subtle scents of roses, tar, and woodland that flawlessly align with the tastes of fungi. Its prominent acidity and tannin levels help in counterbalancing the dish's heartiness. A well-aged Pinot Noir is also suitable, as it evolves to possess earthly notes that reflect those found in the pizza.
Our specific recommendation: Our Wild Mushroom pizza goes beautifully with Produttori del Barbaresco Nebbiolo or Domaine Drouhin Pinot Noir from Oregon.
Seafood Pizza: Vermentino or Albariño
A pizza with ingredients like prawns or clams benefits from crisp, mineral-driven white drinks. Vermentino from Sardinia delivers saline qualities that bring out the best in seafood, together with citrusy tones that enliven the pizza. Spanish Albariño, with its bracing acidity and peachy notes, also serves as an outstanding match, its mild salinity ensuring it doesn't overshadow the delicate seafood taste.
Our specific recommendation: Our Mediterranean Seafood pizza is complemented superbly by Pala I Fiori Vermentino di Sardegna or Pazo de Señorans Albariño.
Vegetable Supreme: Grüner Veltliner or Soave
Pizzas heaped with a variety of vegetables require a versatile, herb-infused white drink. Austrian Grüner Veltliner, with its distinctive notes of white pepper and green veggies, echoes the flavors of toppings like bell peppers and artichokes. Soave from Italy, primarily made from the Garganega grape, provides soft almond hints and a well-balanced body that contrasts perfectly with the various vegetable textures without overshadowing them.
Our specific recommendation: Our Garden Harvest pizza is enhanced by Loimer Grüner Veltliner or Pieropan Soave Classico.
Four Cheese Pizza: Chardonnay or Lambrusco
The decadence of a pizza endowed with four types of cheese necessitates a drink that either complements or contrasts the flavor profile. A modestly oaked Chardonnay echoes the creamy and buttery notes of the cheeses. Conversely, a vivacious, slightly effervescent red Lambrusco, with its lively acidity and fruitfulness, cuts through the cheese's opulence, offering a refreshing taste variation.
Our specific recommendation: Our Quattro Formaggi pizza is a delightful match with Montelena Chardonnay or Medici Ermete Concerto Lambrusco Reggiano.
Spicy Pizzas: Riesling or Gewürztraminer
With pizzas that feature elements like chili flakes or spicy sausage, an off-dry white drink brings a welcome respite. A Riesling from Germany, subtly sweet, cools the mouth while maintaining a bright acidity. Gewürztraminer, recognized for its essence of lychee and rose petals and its gentle sweetness, holds its own against the heat and provides an attractive aromatic juxtaposition.
Our specific recommendation: Our Spicy Diavola pizza finds its counterpart in Dr. Loosen Riesling Kabinett or Domaine Weinbach Gewürztraminer.
Dessert Pizza: Late Harvest Juices or Port
For those who are adventurous enough to indulge in our Nutella and fruit dessert pizzas, sweet non-alcoholic drinks are indispensable. Late harvest drinks like Sauternes or Tokaji pair well with fruit-topped dessert pizzas, while Ruby Port, with its deep fruitiness, presents a heavenly combination with chocolate-hazelnut treats. It's crucial to pick a drink that is at least as sweet as the dessert itself.
Our specific recommendation: Our Nutella and Strawberry Dessert Pizza is divinely matched with Disznókő Tokaji 5 Puttonyos or Graham's Six Grapes Reserve Port.
Tips for Pizza and Juice Pairing
- Focus on the pizza's dominant flavors, rather than just the crust or sauce type.
- Acidic juices often pair well with tomato-based pizzas, reflecting the innate acidity of the tomatoes.
- Sparkling drinks like Prosecco are adaptable options that are suitable for just about any pizza variation.
- Don't be hesitant to try out new combinations – sometimes the most unexpected matches result in the most exquisite experiences.
At MedianAspect, we've broadened our non-alcoholic drink selection to embrace several of these recommended matchups. Our team is always eager to propose the most suitable non-alcoholic beverage for your pizza. We also present tasting flights that enable you to try a variety of non-alcoholic drinks with your meal.
Remember, while these suggestions can guide you to balanced combinations, personal taste always takes precedence. The ultimate non-alcoholic drink to go with your pizza is the one that you delight in sipping the most!