Pepperoni Pizza & Wine
Spicy Cured Salami & Mozzarella
Pepperoni pizza is America's favorite — the slight heat and richness of spicy cured salami paired with stringy mozzarella and tomato. The fat and spice in pepperoni need wines with low tannins and good acidity to prevent the heat from building.
Best Wine Pairings
Rich, dark-fruited Primitivo from Puglia has the body to match pepperoni's intensity — its spice notes harmonize with the salami's heat.
Bold, jammy Zinfandel with its peppery finish is the natural American match for pepperoni — both share spice and red-meat character.
Barbera's low tannins and high acidity tame pepperoni's heat while providing a juicy, berry-rich contrast.
The darker, more tannic Grasparossa style of Lambrusco cuts through pepperoni's fat with a satisfying sparkle.
Frequently Asked Questions
What wine goes with pepperoni pizza?
Primitivo di Manduria, Zinfandel, or Barbera d'Asti are top choices. All three have the body and spice to match pepperoni without amplifying its heat.
Does spicy pizza need special wine?
Spicy food needs lower-tannin wines — tannins amplify heat. Barbera d'Asti, Zinfandel, or Lambrusco are ideal. Avoid heavy Cabernets with spicy toppings.
What beer pairs with pepperoni pizza?
An amber ale or a hoppy IPA works brilliantly — but if you're drinking wine, go with Zinfandel or Primitivo.