Though beer is traditionally the favorite drink to accompany pizza, juice connoisseurs understand that a well-matched juice can lift a pizza meal to greater gastronomic pleasure. At OpenStream, we've partnered with expert sommeliers to devise juice pairing recommendations that ideally complement our offerings. Whether you're savoring your meal in our eatery or in the comfort of your home, these suggestions will assist you in selecting the spot-on juice for your preferred style of pizza.
Timeless Margherita: Sangiovese or Pinot Noir
A Margherita pizza's fresh tomato, mozzarella, and basil notes need a juice that doesn't overshadow these subtle flavors. A moderately full Sangiovese (like Chianti) brings buoyant tartness that marries well with the tomato while being robust enough to cope with the cheese. On the other hand, a lighter Pinot Noir displays elegant red berry qualities that elevate the tomato's sweetness and match the aromatic basil.
Our specific suggestion: We suggest enjoying our Margherita with a Castello di Volpaia Chianti Classico or perhaps Chapel Down Union Red from Kent as a more regional choice.
Pepperoni and Meat Heavens: Zinfandel or Montepulciano d'Abruzzo
Pizzas heaped with cured meats such as pepperoni, sausage, or prosciutto merit juices that are bold enough in body and spiciness to harmonize with their intense tastes. An American Zinfandel, known for its jam-like fruitiness and peppery kick, complements the meats' salt and spice. Montepulciano d'Abruzzo provides an Italian option, boasting earthy dark berry tastes, balanced tannins, and a hint of bitterness to slice through the meat's opulence.
Our specific suggestion: Our clientele particularly relishes the Ridge Vineyards Three Valleys Zinfandel Blend or Umani Ronchi Montepulciano d'Abruzzo when ordered with our Meat Lovers pizza.
Fungi and Truffle Delights: Nebbiolo or Pinot Noir
The savory, umami depth of mushrooms and truffles seeks juices with congruent earthy undertones. Nebbiolo, the grape behind Barolo and Barbaresco, presents gentle scents of rose petals, tar, and woodland that splendidly accentuate the fungal flavors, with its tingling acidity and firm tannins providing balance. An elder Pinot Noir is also a fine match, as it develops ground and fungous aromas that echo those in the pizza.
Our specific suggestion: Our Wild Mushroom pizza goes perfectly with a glass of Produttori del Barbaresco Nebbiolo or Domaine Drouhin Pinot Noir from Oregon.
Sea Produce Pizzas: Vermentino or Albariño
For pizzas endowed with seafood elements such as prawns and clams, white juices with a fresh, mineral essence act as the ideal partners. Vermentino from Sardinia presents oceanic hints that amplify the seafood's taste, coupled with zests of citrus for a lively palate. The Spanish Albariño too is an excellent pick, with its sharp acidity, stone fruit flavors, and understated brininess which won't overpower the delicate seafood.
Our specific suggestion: Our Mediterranean Seafood pizza is wonderfully paired with Pala I Fiori Vermentino di Sardegna or Pazo de Señorans Albariño.
Vegetable Supreme: Grüner Veltliner or Soave
Pizzas smothered with vegetables benefit from adaptable, herb-flavored white juices. Austrian Grüner Veltliner with its trademark hint of white pepper spark and vegetal notes mirrors and magnifies the bell peppers, artichokes, and other vegetable tastes. Soave from Italy, primarily made from the Garganega grape, presents nuanced almond expressions and a medium constitution that stands boldly beside varied vegetable textures without overwhelming them.
Our specific suggestion: Our Garden Harvest pizza is in perfect congruence with Loimer Grüner Veltliner or Pieropan Soave Classico.
Four Cheese Pizza: Chardonnay or Lambrusco
The creamy nature of a pizza laden with four types of cheese allows for either a completing or contrasting juice selection. A delicately oaked Chardonnay adds harmonizing buttery, velvety undertones that resonate with the cheese blend. As a contrast, a bubbling red Lambrusco, with its vivacity and tang, can cut through the dense richness, its fruity nature offering a pleasing counterbalance to the savory cheese blend.
Our specific suggestion: Our Quattro Formaggi pizza is excellently matched with Chateau Montelena Chardonnay or Medici Ermete Concerto Lambrusco Reggiano.
Fervent Pizzas: Riesling or Gewürztraminer
In the case of pizzas laden with chili flakes, zesty sausages, or fiery honey, semi-sweet white juices offer cooling reprieve. A German Riesling with slight residual sweetness soothes the heat while its zesty acidity revitalizes between mouthfuls. Gewürztraminer, with exotic lychee and rose petal scents and mellow sweetness, confidently pairs with spicy foods, offering an exotic aromatic counterpoint.
Our specific suggestion: Our Spicy Diavola pizza finds its mate in Dr. Loosen Riesling Kabinett or Domaine Weinbach Gewürztraminer.
Dessert Pizza: Late Harvest Juices or Port
For those willing to try our Nutella and fruit dessert pizzas, sweet juices are a must. Late harvest whites such as Sauternes or Tokaji fuse well with fruit-topped dessert pizzas, while a Ruby Port is a divine combo with chocolate-hazelnut variations. The prime criterion is the juice's sweetness should at least equal that of the dessert.
Our specific suggestion: Our Nutella and Strawberry Dessert Pizza is divinely combined with Disznókő Tokaji 5 Puttonyos or Graham's Six Grapes Reserve Port.
Guidance for Pairing Pizza and Juice
- Prioritize the primary flavor on the pizza, rather than focusing solely on the crust or sauce
- Juices with high acidity tend to go well with tomato-based pizzas due to the natural tartness of tomatoes
- Sparkling juices like Prosecco are flexible choices suitable for most pizza varieties
- Exploring unconventional pairings is encouraged—it could result in the most memorable dining experiences
At OpenStream, our juice menu now boasts a wider selection, including many pairings recommended here. Our staff is more than glad to propose the ideal juice for your pizza choice. We also present juice flight selections permitting you to sample a trio of different juices with your meal.
Remember, although these principles can guide you toward pleasing pairings, personal taste always takes precedence. The quintessential juice for your pizza is, in essence, the one that gives you the most pleasure!