Seafood Pizza & Wine
Shrimp, Clams, Squid & Mozzarella
Seafood pizza — with shrimp, clams, mussels, or squid on a tomato or white base — is a coastal Italian specialty. The delicate brininess of fresh seafood calls for the same mineral, crisp whites that pair with seafood pasta.
Best Wine Pairings
Sardinia's great mineral white — herbal, saline, and almondy — is the quintessential seafood pizza companion.
Crisp and mineral, Friuli Pinot Grigio's neutral precision lets seafood's brininess take center stage.
Campanian Falanghina with its citrus-herbal depth is the authentic local white for Neapolitan seafood pizza.
Prosecco's bubbles and gentle fruitiness cleanse the palate between seafood bites — festive and crowd-pleasing.
Frequently Asked Questions
What wine goes with seafood pizza?
Vermentino di Gallura, Pinot Grigio, or Falanghina are the classic matches. All three are dry, mineral, and high-acid — exactly what seafood needs.
Can you drink red wine with seafood pizza?
Generally avoid red wine with seafood pizza — the brininess and delicate flavors clash with tannins. If you insist on red, choose the lightest possible (Frappato, Nerello Mascalese).
What wine with clam pizza?
Muscadet Sèvre et Maine or Vermentino — both are bone dry, mineral, and saline. Exactly the sea-breeze character you want with clams.