In the history of gastronomy, fortuitous encounters and crossbreeding are the norm rather than the exception.
This is also the case with the pairing of pizza and beer, which today appears automatic and indissoluble but which in reality only dates back to about seventy years ago.
Originally, we are talking about the end of the 19th century when the first written testimonies appear, with Neapolitan pizza people drunk wine, which was by far the most widespread drink at the time.
The transition to beer took place in Italy in the 1950s when the special license for the administration of low-proof alcoholic beverages, with an alcohol content of less than 8%, was also extended to pizza chefs. If previously pizza chefs could only offer water or non-alcoholic drinks (keep in mind that in Italy the habit to drink soft drinks with meals at the time was yet to come) with this special license they could serve beer, but not wine.
The combination of beer with pizza proved to be the right one not only for the taste match, but also from an economic point of view because it combined two affordable products, thus allowing everyone to enjoy the experience of “eating out”.
This pairing has also probably contributed to pizza becoming a global dish, given the greater diffusion of beer compared to wine in different food cultures worldwide.
However, the pairing with wine has not been completely lost and the latest data shows that it is preferred by 8% of Italians. On the other hand, the constraint of low alcohol content in the serving license no longer exists and practically all pizzerias today also offer wines in their drinks list.
Serena Wines 1881 winery believes in the development of this consumption situation and during the last Beer & Food Attraction fair in Rimini presented some of its sparkling wines paired with the pizzas made by Margherita, a pizza company.
“Prosecco has become the symbol of Italian drinking” says Luca Serena, CEO of the Conegliano winery, “it is therefore natural to marry it with the symbol of Italian food: pizza. This is not an occasional episode but a precise strategy that we have undertaken since 2016, when we created a partnership with an important national pizzeria chain, and which we will continue to carry forward with specific dedicated actions. On the other hand, Pizza and Prosecco, as well as the sensorial aspects, also have in common the informality and cheerfulness that characterizes their consumption.”
For pairing with pizza, Serena Wines 1881 offers versions of its sparkling wines with a lower residual sugar content such as Prosecco DOC Treviso Brut Nature or Prosecco DOC Rosè Brut or Spumante Cuvéè Soè Brut Millesimato.
The one with sparkling wines in general and Prosecco in particular is the most immediate pairing, but it is certainly not the only one.
We asked Trieste sommelier Cosima Grisancich, alias Mademoiselle du vin, for advice on the principles to follow when pairing wines with different pizzas.
“As for white wines, I would avoid those produced from aromatic vines and choose those that are on average young, fresh and slender: Bianchello del Metauro, Etna bianco and Lugana.
Perfect with the classic margherita or a tasty capricciosa.
Classic Method Sparkling Wines, for example Oltrepò Pavese and Trento Doc, generally go very well with white pizzas and four cheeses.
Still rosé wines are an excellent partner when it comes to pairing pizza and wine because they adapt very well to tomato sauce. Schiava, Cerasuolo d’Abruzzo and Aglianico accompany vegetarian pizza, diavola and tuna and onion pizza very well.
The reds that best pair with pizza are those with high acidity and a reduced tannin content such as Pinot Noir, Dolcetto d’Alba and Valpolicella Classico, perfect with a gorgonzola and sausage or speck and taleggio pizza.”
In short, you can wine and pizza. All that remains is to put it in the oven and… dare, remembering that the perfect combination is simply the one we like best.
