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Wines with Pizza?

Hi. I'm actually going to Otto in NYC tonight and wanted some suggestions for red wines to try with pizza. Their list is incredibly overwhelming.. Any ideas?

It's here, btw:

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  1. I have been to Otto many times and that wine list can be overwhelming. I think one of the best wines for pizza is a Barbera, either a D'Alba or D'Asti, I personally prefer a Barbera D'Alba. It works very well with red sauce. Take advantage of sampling some wines by the glass or quartino. If they have an Aglianico available by the glass or quartino, give it a try. It is a new favorite.

    1 Reply
    1. re: bobby06877

      Agree with the Barbera call or you might try it's compatriot dolcetto which is always a winner with pizza.

      Moving down from Piedmont into Tuscany, I'd recommend a Montepulciano d'Abruzzo or nearby from Umbria, a Montefalco. These will be "bigger" reds in terms of weight, tannin, taste, etc., but are delicious with red sauce/savory fare.

    2. What a list! Depends on your price point - I love chiantis and Barbera, but this list feels ripe for exploration - I might go for an interesting lo/mid-range bottle from the good '00 vintage - maybe the Il Feuduccio Montepulciano, or something from Sardinia, Basilicata (Paternoster), Puglia, or maybe something 5+ years old from Campania (maybe the Terredora)

      1. Depending on the toppings, I like a crisp white (I'm sure they can advise) or a slightly chilled Dolcetto. Is there anything better than a truly wonderful pizza ?

        1. I, too, am a Barbera dAlba fan with *most* pizzas (it depends upon toppings, style, etc., of course). It's a heck of a great list, and while I'm very tempted by some of the wines . . .

          Anyway, here's a generalization: whether you go for a wine from Piendmont (Piedmonte) or Tuscany (Toscana), I'd avoid 2002 without previous experience. Not the world's best vintage, though many specific producers made some very fine wines. Absent previous experience, or a sommelier with specific knowledge, it's safer to skip the vintage.

          OTOH, if you're feeling more daring, listen to what "tdo ca" has to day.

          1. Great wine list. I'd go with a Barbera , a Dolcetto,(the Barturot Ca'Viola is yummy if you want to pay that much) a Sangiovese (the 2000 Querciabella Chianti is good) or Morellino de Scansano (the 2003 Le Pupille is what I'd go for here). Sounds yummy!

            1. For future reference, I would try Campania wines since "La Vera Pizza" comes from Napoli. Aglianico by De Conciliis, Falerno by Villa Matilde, Falanghina by Cantina del Taburno, and Aglianico del Vulture (Basilicata) by Re Manfredi

              1 Reply
              1. re: Campania

                Campania, have you tried any of the Aglianico by Tenuta del Portale? They have a terrific Aglianico called Le Vigne a Capanno and their high end Aglianico, Pian del Carro is amazing. It is from the Basilicata region and the producer has some past relationship with D"Angelo, it might be his wife. I prefer the Aglianico from Basilicata over the Taurasi.

              2. No, I haven't, but I will check it out. When Campanian wine became commercial after the doc, docg laws were passed in the 90's, there were only 5 major producers. Now, there are 90? and counting. I can't keep up with them all. I have visited about 25 in the region. Aglianico comes from the Irpinia (Avellino) side of Campania and the Sannio (Benevento) side. There are different qualities to both areas because the terrior is very diverse and probably their approaches are different. The Aglianico in Basilicata reminds me of the Sannio side in Campania (rougher, meaty). I LOVE Aglianico del Vulture for example. Taurasi, on the other hand , needs so much time to mature that I haven't had the opportunity to drink anything older than 10 years after put on the market. I have my own bottles at home and am patiently waiting for the 15-20 year mark depending on the vintage.

                1. The wine list is incredibile,but I'd have a hard time spending that much money on a wine to eat with pizza. From the list, I'd probably choose the rosso Piceno or maybe a white from Lazio or Campania.

                  1 Reply
                  1. re: bropaul

                    Depends on the pizza bro ! I agree if it is a frozen Totino's, but there some pies worthy of fine wine.