Classic

• For a classic style pizza with a thin, crisp crust, covered in tomato sauce and mozzarella cheese, keep the meal traditional with a bottle of Italian red wine. Chianti is an all-time classic from Tuscany, Italy. Only wines from that area can officially be called Chianti. Originally, this wine came in a basket and, while most are now served in regular-shaped glass bottles, traditionalists can seek out the original design in specialty wine stores.

Vegetable

• For a red wine that is light enough not to overpower a pizza loaded with vegetables, try a Pinot Noir. Pinot Noir has hints of berries, infused with truffle and earth notes. The wine's earthiness complements the mushrooms on the pizza, also good for a pizza with onions and peppers. For a fruitier wine which also complements, try a Sangiovese which has a plum, cherry and spicy taste.

Meat

• Various meats are a common pizza toppings. Sausage is best paired with Zinfandel because of the wine's toasted herb taste. In fact, this wine pairs well with any beef, pork or chicken topping, such as sausage, grilled chicken, pepperoni and ham. Wines from southern Italy, such as a Primitivo, usually pairs well with meat-topped pizza because of their not-as-spicy notes and velvety texture.

White

• White pizzas are pizzas completely devoid of red sauce. These pizzas are lighter, with a similar taste sensation to a basic bread and cheese platter. In this case, opt for a lighter wine. A dry pinot grigio complements the cheese flavors. An earthy Sauvignon Blanc brings out the smoky taste of a crisp crust. For a more special occasion, a bubbly champagne or sparkling white wine delights your taste buds. For white pizzas with a pesto sauce topping, choose whites with floral and earthy notes, such as a Chardonnay or Riesling.