Pizza wants acid to match the tomato and juicy fruit to hug the cheese. My picks: Castello D'Albola Chianti Classico, an easy-drinking Alamos Malbec, or 13 Celsius Sauvignon Blanc for white-pizza night. All three are on my list, all three are Friday-night money.
By Michael Bottigliero, Certified Sommelier (WSET Advanced), Founder of Bottles Nation.
A to Z Wineworks · Pinot Noir · Red · USA
Michael's take: One of the best entry level Pinot Noirs available
Achaval-Ferrer · Malbec · Red · Argentina
Michael's take: One of the best, elegant, mineral driven Malbecs you can get at the price
Acrobat (King Estate) · Pinot Noir · Red · USA
Michael's take: Low priced Pinot Noir that hits
Agua de Piedra · Malbec · Red · Argentina
Michael's take: Bold, dark Mendoza fruit, hard-working value.
Aia Vecchia · Red Blend · Red · Italy
Michael's take: Rich Tuscan blend, serious steakhouse bargain.
Alamos (Catena) · Malbec · Red · Argentina
Michael's take: Classic Andean grit, punchy plum value.
Altaland (Catena Family) · Malbec · Red · Argentina
Michael's take: Plush high-altitude berry, blue-collar legend by Catena.
Altos Las Hormigas · Malbec · Red · Argentina
Michael's take: Pure, unvarnished Mendoza plum; zero heavy oak.
Antigal · Malbec · Red · Argentina
Michael's take: Velvety Uco plum, no-nonsense barbecue buddy.
Argento · Malbec · Red · Argentina
Michael's take: Dark berry core, rugged Mendoza value, anytime.
Argiano · Red Blend · Red · Italy
Michael's take: Robust Tuscan blackberry, great structure, stellar value.
Argyle · Pinot Noir · Red · USA
Michael's take: Silky red cherry, subtle forest floor, classic Willamette value.
Avignonesi · Sangiovese · Red · Italy
Michael's take: Bright red cherry, dusty Tuscan earth, pure everyday value.
Bardos · Tempranillo · Red · Spain
Michael's take: Fresh black fruit, stony Ribera mineral, high-altitude tension.
Batzella · Red Blend · Red · Italy
Michael's take: Juicy wild berry, bright Tuscan spice, everyday Bolgheri soul.
Belasco de Baquedano · Malbec · Red · Argentina
Michael's take: Ripe, smoky blackberry, velvety Mendoza grip, old-school value.
Bibi Graetz · Sangiovese · Red · Italy
Michael's take: Juicy red cherry, rustic Tuscan herb, pure casual Sangiovese charm.
Bodega Norton · Malbec · Red · Argentina
Michael's take: Deep plum, dark chocolate, structured Luján de Cuyo value.
Bodegas Renacer · Malbec · Red · Argentina
Michael's take: Juicy dark plum, dark chocolate undertones, smooth everyday Mendoza value.
Capezzana · Sangiovese Blend · Red · Italy
Michael's take: Dried black cherry, dusty terracotta, savory leather, beautifully aged Tuscan elegance.
Carletto · Montepulciano · Red · Italy
Michael's take: Smoky dark plum, rustic leather, soft baking spice, juicy everyday Abruzzo charm.
Bodegas CARO (Catena & Lafite) · Malbec · Red · Argentina
Michael's take: Plush dark plum, crushed violet petals, fresh, unseasoned high-altitude Mendoza purity.
Casa Santos Lima · Red Blend · Red · Portugal
Michael's take: Ripe brambly blackberry, sweet vanilla oak, plush, jammy Lisboa sun-warmed richness.
Castellana · Montepulciano · Red · Italy
Michael's take: Dark cherry compote, rustic wild herbs, soft baking spice, juicy everyday Abruzzo warmth.
Castellani · Sangiovese · Red · Italy
Michael's take: Dried tart cherry, dusty brick earth, rustic leather, perfectly mature, food-friendly Tuscan charm.
Castello d'Albola · Sangiovese · Red · Italy
Michael's take: Bright tart cherry, dusty sun-warmed earth, dried oregano, textbook high-altitude Chianti Classico snap.
Castello di Monsanto · Sangiovese Blend · Red · Italy
Michael's take: Dried dark cherry, savory cedarwood, dusty Tuscan brush, beautifully integrated, food-friendly structure.
Cataldi Madonna · Montepulciano · Red · Italy
Michael's take: Crunchy dark plum, crushed black pepper, rustic wild thyme, vibrant, cement-aged Abruzzo energy.
Catena · Malbec · Red · Argentina
Michael's take: Plush dark blackberry, sweet violet petals, hints of dark chocolate, classic high-altitude Mendoza balance.
Ciacci Piccolomini d'Aragona · Sangiovese Blend · Red · Italy
Michael's take: Bright red cherry, savory wild rosemary, dusty red earth, vibrant, youthful Sangiovese lift.
Chianti, no contest. It was built for tomato sauce — the acid cuts, the cherry fruit hugs the cheese, the earthy edge loves basil and oregano. Any solid Chianti Classico like Castello D'Albola will beat a $40 fancy bottle on pizza night.
A juicy, peppery red — an Australian Shiraz or a bold Malbec both work beautifully. The spice in pepperoni loves dark fruit and a touch of pepper on the finish. It's the one time I'll break the usual rule and pick a bigger red for pizza.
With margherita or a white pizza, absolutely — a crisp Sauvignon Blanc or a bright Italian white like Gavi works. With anything red-sauced or meaty, red wins. Tomato acidity flattens most whites into nothing.
Ask in your own words - dinner, occasion, budget - and get 2-3 bottles straight from Michael's list.