Pizza Marinara & Wine
Tomato, Garlic, Oregano — No Cheese
Pizza Marinara is the original pizza — predating cheese versions, it is the fisherman's pizza named for the mariners' wives who prepared it. Tomato, garlic, oregano, and olive oil create an intensely savory, herbaceous pizza that surprisingly pairs beautifully with a range of wines.
Best Wine Pairings
Campania's indigenous white has herbal, mineral, and citrus notes that harmonize with the tomato and oregano perfectly.
Rustic, juicy, and deeply colored — Montepulciano's earthy, olive-tinged notes echo the marinara's Mediterranean roots.
Sicily's lightest red is fresh and berry-scented — it doesn't compete with the garlic and tomato intensity.
Crisp and slightly bitter, Verdicchio's saline mineral finish is a natural match for a pizza without cheese.
Frequently Asked Questions
What wine goes with Pizza Marinara?
Falanghina or Verdicchio are excellent white choices. For red, Montepulciano d'Abruzzo or Frappato. All match the intense garlic-tomato-oregano flavors without being overwhelmed.
Is Marinara pizza better with white or red wine?
Both work well because there's no cheese to complicate the pairing. Italian whites (Falanghina, Verdicchio) or light reds (Frappato, Montepulciano) are equally good choices.
What wine with garlic pizza?
High-acid wines cut through garlic's pungency best. Italian whites like Verdicchio or Vermentino, or a rustic red like Montepulciano, handle garlic-heavy pizza well.