Though beer might often be the go-to drink for pizza lovers, those who are passionate about juice are aware that an apt juice blend can take the pizza tasting experience to a whole new level. At GreenPortal, we've teamed up with connoisseurs in the area to put forward our top juice pairing suggestions that beautifully harmonize with our pizza offerings. Whether you're relishing a pizza in our eatery or savoring a delivery at your residence, these insightful tips will guide you in selecting the most agreeable juice for your preferred type of pizza.
Classic Margherita: Sangiovese or Pinot Noir
A traditional Margherita pizza, with its pure flavors of ripe tomatoes, mozzarella, and basil, calls for a juice that will not overwhelm these nuanced notes. A Sangiovese like Chianti, which is medium-bodied, possesses the right amount of acidity that resonates with the tomatoes as well as a robustness that can hold its own against the mozzarella. Conversely, a subtly flavored Pinot Noir can introduce an elegant touch of red fruit flavors that augment the tomato's natural sweetness while also complementing the aromatic basil.
Our specific recommendation: We suggest enjoying our Margherita with a Castello di Volpaia Chianti Classico, or for a more regional choice, Chapel Down Union Red from Kent.
Pepperoni and Meat Lovers: Zinfandel or Montepulciano d'Abruzzo
For pizzas adorned with an assortment of cured meats, such as pepperoni, sausage, or ham, it's ideal to have juices with a substantial body and a hint of spice to correspond to the pronounced flavors. An American Zinfandel, known for its jam-like fruit essence and a spicy aftertaste, pairs admirably with the fats and spice of the meat toppings. In contrast, the Montepulciano d'Abruzzo from Italy contributes dark fruit tones, balanced tannins, and a subtle bitter end note that superbly balances the fatty richness of the meats.
Our specific recommendation: Patrons are particularly fond of our Meat Feast pizza together with a glass of Ridge Vineyards Three Valleys Zinfandel Blend or Umani Ronchi Montepulciano d'Abruzzo.
Mushroom and Truffle: Nebbiolo or Pinot Noir
Pizzas featuring a touch of earthiness through mushrooms and truffles demand juices that can echo these complex flavors. Nebbiolo, from which the esteemed Barolo and Barbaresco are crafted, serves up delicate hints of roses, tar, and the essence of the forest floor, delivering an exquisite complement to the fungal elements. Its pronounced acidity and tannins are excellent for slicing through the creamy texture. A well-aged Pinot Noir is equally fitting as it evolves to adopt earthy notes reminiscent of mushrooms and the forest, which acts as an echo to the flavors present in the pizza.
Our specific recommendation: Experience our Wild Mushroom pizza with Produttori del Barbaresco Nebbiolo or Domaine Drouhin Pinot Noir hailing from Oregon.
Seafood Pizza: Vermentino or Albariño
Crisp white juices with hints of minerality are the undisputed choice for pizzas topped with sea creatures, such as prawns or clams. Sardinian Vermentino, with its oceanic influence brings forward salinity that truly brings out the seafood flavors, along with zesty citrus notes that sharpen the overall taste. Another outstanding selection is Spanish Albariño, its refreshing acidity and peachy nature accompanied by an understated salinity provide a delicate balance that doesn't mask the flavors of the seafood.
Our specific recommendation: Our Mediterranean Seafood pizza finds its perfect counterpoint in Pala I Fiori Vermentino di Sardegna or Pazo de Señorans Albariño.
Vegetable Supreme: Grüner Veltliner or Soave
Pizzas covered in a bounty of vegetables can benefit from white juices that are adaptable and carry herbal notes. Austrian Grüner Veltliner, identifiable by its distinct white pepper zing and green vegetable tones, mirrors and amplifies the flavors of toppings like bell peppers and artichokes. Soave, crafted mainly from the Garganega grape, contributes delicate almond hints and a moderate fullness, which complements an array of vegetable textures without overshadowing them.
Our specific recommendation: Our Garden Harvest pizza can be beautifully paired with Loimer Grüner Veltliner or Pieropan Soave Classico.
Four Cheese Pizza: Chardonnay or Lambrusco
The opulence of a four-cheese pizza necessitates a juice that could either complement or counterbalance its profile. A subtly oaked Chardonnay brings forth buttery, creamy properties that resonate with the cheese. On the contrast, a fizzy red like Lambrusco, with its bubbles and acidity, slices through the richness while its fruity flavors oppose the savory profile of the cheese blend.
Our specific recommendation: Our Quattro Formaggi pizza is exquisitely paired with Chateau Montelena Chardonnay or Medici Ermete Concerto Lambrusco Reggiano.
Spicy Pizzas: Riesling or Gewürztraminer
When it comes to pizzas that pack heat with elements like chili flakes or spicy pepperoni, slightly sweet white juices can offer a welcome cooling effect. A German Riesling, with a bit of residual sugar, neutralizes the heat while its lively acidity acts as a palate cleanser. Gewürztraminer, known for its enticing lychee and rose petal fragrance and gentle sweetness, copes superbly with the spiciness while introducing a captivating aromatic disparity.
Our specific recommendation: Our fiery Spicy Diavola pizza is matched impeccably with Dr. Loosen Riesling Kabinett or Domaine Weinbach Gewürztraminer.
Dessert Pizza: Late Harvest Juices or Port
For the daring foodies eager to try dessert pizzas like ones topped with Nutella and fruit, sweet juices are a must. Sauternes or Tokaji, both late harvest whites, are complementary to fruit-topped dessert pizzas, while a Ruby Port is a divine combination with variations featuring chocolate and hazelnuts. The sweetness of the juice should be on par or exceed that of the dessert.
Our specific recommendation: Our Nutella and Strawberry Dessert Pizza is heavenly when savored with Disznókő Tokaji 5 Puttonyos or Graham's Six Grapes Reserve Port.
Tips for Pizza and Juice Pairing
- Take into account the dominant flavor profile on the pizza rather than focusing solely on the crust or sauce type
- Tomato-based pizzas often go well with high-acid juices because of the tomatoes' inherent acidity
- Fizzy juices, such as Prosecco, are all-rounders that can accompany almost any pizza you choose
- Don't hesitate to test out different combinations – sometimes the most unforgettable experiences arise from unusual pairings
At GreenPortal, we've diversified our juice selection to include many of these aforestated pairings. Our personnel is always ready to recommend the most suited juice for your pizza. We also provide tasting flights that allow you to try three distinct juices with your meal.
Keep in mind, these guidelines are just that—guidelines. They are a good starting point, but always trust your personal preference. After all, the optimal juice for your pizza is the one that gives you the most pleasure to drink!