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Zin and 'Za or Zinfandel with Pizza? Not So Farfetched
Copyright 2004 by Robin Garr. All rights reserved. Originally printed March 10, 2004. For more information go to

Anyone who believes that wine enthusiasts graze only upon high-tone gourmet fare like foie gras and the classic French "mother sauces"* need only inquire about which wine goes best with pizza to get a quick attitude adjustment.

In fact, based on both E-mail questions and the response to periodic Wine Lovers' Voting Booth surveys that take on this Important Question, just about everyone who claims a serious interest in wine will eagerly pair it with the world's favorite snack food.

To be honest, when I'm enjoying a sizzling slice of pizza with its perfectly balanced blend of molten mozzarella, tangy sauce and hearty toppings, I'm likely to choose a beverage that can be swigged with gusto to wash it down: A cold beer, perhaps, or tall glass of iced tea.

But turn that snack slice into dinner by serving it on a plate and eating it neatly with knife and fork, and wine becomes the beverage of choice. After all, wine was made to go with food, and a big part of the enjoyment of wine-as-hobby for many of us is pursuing the infinite variety of flavor experiences that matching wine and food can bring.

For years, I adhered strictly to the conventional wisdom that Italian reds in general and Chianti in particular make a perfect marriage with pizza; and you certainly can't go wrong with this approach. Lately, though, I've become a great fan of Argentine Malbec with standard pizzas, finding its combination of forward fruit and zippy acidity works even better than Chianti for me.

But whenever we take an informal "Voting Booth" poll on the topic (most recently in January 2002), the wine-loving people's choice is generally neither Chianti nor beer (and certainly not Malbec), but that quintessential American red wine, Zinfandel.

I don't fully get this - to my palate, most Zins are too soft (low-acid) and too alcoholic to make a perfect pizza match. But hey, I'm always willing to make a sacrifice in the name of research, so the recent arrival of a newly released 2001 Zinfandel from Madrigral, one of my favorite small California producers, prompted me to phone out for a sausage-and-garlic pie.

Thus fortified, we sat down for a wine and pizza dinner last night, and...hey! ...this stuff is pretty good! Another? Don't mind if I do. Zin and 'za may not convert me entirely from Malbec, or beer. But it's certainly a palatable option.

*Footnote: Wondering what the five "mother sauces" are? Actually those wacky French chefs count six, but for categorical purposes, they wrap the two "emulsified" sauces into one. There's the standard white sauce Bechamel; its light stock-based sibling Veloute; the brown sauce Espagnole; the joined-at-the-hip Hollandaise and Mayonnaise, and the good old oil-and vinegar Vinaigrette. Wines to go with? That's another story for another day.


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