Photo: Johnny Autry
A SMOOTH & CREAMY ALE
Packed with sausage, ham, or pepperoni, a meaty pie needs a brew that'll stand up to its robust toppings.
Pizza and beer are a classic combo, but traditional light lagers fall flat against an assertive pie. Choose a rich, rounded amber ale to balance the heft of a melty, well-sauced pizza. Look for a mildly hopped, malty brew to match the sweet sauce and the yeasty crust.
A PUNCHY ITALIAN RED
Pizza calls out for a great table wine, one that's not too complicated and is packed with succulent fruit.
It's no coincidence that Italian reds pair wonderfully with Italian dishes. Wines anchored in sangiovese, Italy's classic red grape, are a perfect companion—their juicy acidity, mild tannin, and tart cherry fruit are tailored for tangy tomato sauces and can cut through rich meats and creamy cheeses.
Matchups: Velenosi, Montepulciano d'Abruzzo "Quattro Mani," 2011 ($9); Badia a Coltibuono, Chianti "Cetamura," 2011 ($10)