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Photo courtesy of Racca's

How To Pair Your Pizza With Wine

In honor of Friday's Meet the Masters event, we asked Racca's Pizzeria Napoletana for tips on pairing two of our favorite Italian imports.


Pizza and wine go together like peanut butter and jelly. Well, kind of. Although the Italians have mastered both of them, it takes a bit of strategy to choose the perfect vino to pair with your favorite pie.

This is where Racca’s Pizzeria Napoletana (formerly known as Marco’s Coal-Fired Pizza) comes in. At Racca’s Meet the Masters event tomorrow, guests can mingle with world-renowned Italian chefs Don Antonio Starita and Roberto Caporuscio, enjoy plenty of Neapolitan-style pies, and even take part in an expert discussion on pizza and wine pairings. To gear up for the dinner, we asked Rachel Jones, Racca’s bar manager, to share a few of her pro pairing tips.


Acid Needs Acid: Pair a cheesy, tomato-centric classic, like Racca’s Margherita pizza, with a more acidic wine, like Chianti Classico.

Meat Meets Dry: The Lombardia pizza is loaded with meatballs. To pare down that fatty component, pair it—or any meat lover’s pizza—with something dry, like a Nero d’Avola, an Italian red-grape variety grown in Sicily.

Sweet and Spicy: For those of you who prefer all of your food with a hit of Sriracha sauce, try the Calabria pizza, which is topped with spicy salami and hot, dry-cured coppa. Because heat needs sweet, try it with a Pinot Noir.

Overall Rule of Thumb: When choosing a wine to pair with your pizza, or really any dish, don’t focus on the protein. Instead, focus on the dominant flavors. For example, if you have a beef dish, but it’s smothered in a lovely lemon cream sauce, focus on finding a match for the lemon—not the meat.

2129 Larimer St., 303-269-7000


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