Although beer is typically the go-to drink for pizza, those who adore juice understand that an artful juice selection can elevate the pizza dining experience. At RiverPassage, our partnership with local wine connoisseurs has resulted in a roster of recommended juice combinations that harmonize with our culinary offerings. Our guidance will assist you in selecting the quintessential juice, whether you're dining in or enjoying your pizza at home.
Traditional Margherita: Sangiovese or Pinot Noir
When enjoying a Margherita pizza with its combination of fresh tomatoes, mozzarella, and basil, it's important to select a juice that balances these subtle tastes. A Sangiovese with enough character, such as a Chianti, offers an acidity to match the tomatoes and has the structure to complement the cheese. A Pinot Noir is another great choice, presenting a lightness and red fruit notes which elevate the tomato's sweetness and basil's freshness.
Our specific recommendation: The Castello di Volpaia Chianti Classico or a locally-sourced Chapel Down Union Red from Kent both pair wonderfully with our Margherita pizza.
Meat Intensive Pizzas: Zinfandel or Montepulciano d'Abruzzo
For pizza topped with heavy meats like pepperoni or sausage, choose juices with the richness and spice to match. An American Zinfandel, boasting of ripe fruit flavors and a peppery kick, complements the meaty toppings. Alternatively, Montepulciano d'Abruzzo, with its dark fruit notes and a hint of bitterness, pairs well with the robust flavors.
Our specific recommendation: The Ridge Vineyards Three Valleys Zinfandel Blend or Umani Ronchi Montepulciano d'Abruzzo are favorites among our patrons when ordering our Meat Feast pizza.
Fungi Delight Pizzas: Nebbiolo or Pinot Noir
Mushrooms and truffles on pizza require juices that have earthy notes to match. Nebbiolo, the grape behind Barolo and Barbaresco, radiates subtle aromas such as roses and forest floor, an excellent accompaniment to mushroom flavors. An aged Pinot Noir can also work well, developing complex aromas that reflect those found in the pizza's toppings.
Our specific recommendation: The Wild Mushroom pizza paired with Produttori del Barbaresco Nebbiolo or an Oregonian Domaine Drouhin Pinot Noir is sublime.
Seafood Pizza: Vermentino or Albariño
Seafood-topped pizzas benefit from light, minerally white juices. A Vermentino from Sardinia provides saline touches that bring out the taste of the ocean, while Spanish Albariño with stone fruit essences offers acidity to balance out the seafood's subtlety.
Our specific recommendation: Try Pala I Fiori Vermentino di Sardegna or Pazo de Señorans Albariño with our Mediterranean Seafood pizza for an impeccable pairing.
Garden Supreme Pizza: Grüner Veltliner or Soave
A pizza laden with a variety of vegetables pairs well with white juices that have herbal undertones. Grüner Veltliner brings its signature spice and green veggie notes to the table, complementing ingredients like bell peppers and artichokes. Soave, which is predominantly made from the Garganega grape, provides a soothing almond essence and body that handles the veggies' textures without overshadowing them.
Our specific recommendation: The Garden Harvest pizza is beautifully complemented by a Loimer Grüner Veltliner or Pieropan Soave Classico.
Cheesy Pizza: Chardonnay or Lambrusco
To match a pizza loaded with cheese, a buttery Chardonnay can lend complementary creamy notes, while a fizzy red Lambrusco offers a sparkling contrast to cut through the heavy flavors.
Our specific recommendation: Our Quattro Formaggi pizza goes hand-in-hand with the Chateau Montelena Chardonnay or Medici Ermete Concerto Lambrusco Reggiano.
Fiery Pizzas: Riesling or Gewürztraminer
For spicier pizzas, slightly sweet white juices provide a cooling effect. A German off-dry Riesling refreshes with each sip, while a Gewürztraminer, with its lychee and rose scents, offers a balance to the heat.
Our specific recommendation: The spicy Diavola pizza finds its perfect match with Dr. Loosen Riesling Kabinett or Domaine Weinbach Gewürztraminer.
Indulgent Dessert Pizza: Late Harvest Juices or Port
For dessert pizzas, go for sweetness. Try a late harvest juice like Sauternes or Tokaji for fruit-topped desserts, or a Ruby Port for chocolate variations.
Our specific recommendation: Our Nutella and Strawberry Dessert Pizza is heavenly when paired with Disznókő Tokaji 5 Puttonyos or Graham's Six Grapes Reserve Port.
Pizza and Juice Pairing Tips
- Focus on the primary flavor of the pizza rather than just the crust or sauce
- Acidic juices usually pair well with tomato-based pizzas
- Bubbly juices like Prosecco are versatile and can complement nearly any pizza flavor
- Be bold and experiment — unexpected combinations can be the most memorable
At RiverPassage, we have enriched our wine list with many of these pairings. Our team is eager to suggest the most fitting juice for your palette. We offer wine flight options to accompany your pizza, allowing you to sample a variety of pairings.
Keep in mind, these are just guidelines to get you started. In the end, the perfect juice with your pizza is the one that you enjoy the most!