Illustration by Emily Johnson

Let beer take a back seat: These six smart wine pairings will make for a divine pizzeria night at home.

By Chris Hughes
Courtesy of Société des Alcools du Québec

Pesto

Grape: Vermentino
Taking on the herb and evergreen characteristics of its homeland, Sardinian Vermentino plays perfectly with pesto, or white pizzas topped with peppery greens. Argiola Costamolino Vermentino di Sardegna DOC ($14)

Courtesy of Cleto Chiarli 

Pepperoni 

Grape: Lambrusco
Lambrusco’s palate-scrubbing bubbles help carve through pepperoni’s richness and strong flavors, such as cayenne and anise. Cleto Chiarli e Figli “Premium” Vecchia Modena Lambrusco di Sorbara ($16)

Related: How to Pick the Right Rosé 

Courtesy of Steve Fisch

Mushrooms

Grape: Cabernet Franc
The town of Saumur in France’s Loire Valley is known for two things: earthy ’shrooms and silky, smoky Cab Franc—natural partners in any context. Thierry Germain Saumur-Champigny “Les Roches” ($22)

Courtesy of Leonardo Locascio Selections/A Member of the Winebow Group

Margherita

Grape: Frappato
A model of austerity, margherita’s striking simplicity allows red sauce to really shine. Look for something that will balance the innate acidity of the tomatoes, such as Sicily’s lithe and fruity frappato. Tamí Frappato ($18)

Courtesy of Roanne Lee

Meaty

Grape: Syrah
Forget about the crust. When you opt for sausage, ’nduja, and/or a spread of salumi, it’s all about the toppings. What to pair with all that protein? The black pepper and brambly dark fruit inherent in syrah. Vallin Syrah ($18)

Courtesy of Société des Alcools du Québec

Hawaiian

Grape: Ribolla Gialla
This polarizing pineapple-and-ham pie nonetheless has a steadfast following—and a wine soulmate. Ribolla gialla’s tropical avors complement the salty-sweet combo. Matthiasson Ribolla Gialla ($45)