While many associate traditional beers with pizza, the world of juice offers exciting enhancements to the pizza-eating experience. At BrightRoot, we have worked with local juice experts to suggest pairings from our selection that are the perfect complement to our pizzas. Enjoy these pairings in our restaurant or along with our takeaway for an improved flavor experience with your preferred style of pizza.
Classic Margherita: Sangiovese or Pinot Noir
A Margherita's simple composition of tomatoes, mozzarella, and basil needs a juice that does not overshadow its delicate components. A Sangiovese with a medium body (similar to Chianti) brings a refreshing acidity that matches the tomato while providing the necessary structure to balance the cheese. A light-bodied Pinot Noir alternatively contributes subtle red fruit tones that highlight the tomato's sweetness and the freshness of the basil.
Our top selection: We recommend enjoying our Margherita with a Castello di Volpaia Chianti Classico or a locally sourced option like Chapel Down Union Red from Kent.
Pepperoni and Meat Lovers: Zinfandel or Montepulciano d'Abruzzo
For pizzas rich in cured meats like pepperoni and sausage, full-bodied and spicy juices are needed to keep up with the dominant tastes. A jammy American Zinfandel has the right bold character and spicy notes to match the salty and spicy notes of the meat. For an Italian variant, Montepulciano d'Abruzzo provides dark fruit flavors with a moderate amount of tannin and a pleasant bitter aftertaste that cuts through the meat's richness.
Our top selection: Fans of our Meat Feast pizza enjoy it alongside Ridge Vineyards Three Valleys Zinfandel Blend or Umani Ronchi Montepulciano d'Abruzzo.
Mushroom and Truffle: Nebbiolo or Pinot Noir
For pizzas with the savory depth of mushrooms and truffles, juices that echo these earthy undertones work well. The Nebbiolo variety, which includes Barolo and Barbaresco, showcases exquisite scents of roses, tar, and forest floor which pairs splendidly with fungi. Its strong acidity and tannins are also useful for balancing rich flavors. An aged Pinot Noir is also effective, developing complementary aromas of mushrooms and forest floor that mimic the pizza's profile.
Our top selection: Match our Wild Mushroom pizza with a Produttori del Barbaresco Nebbiolo or Domaine Drouhin Pinot Noir from Oregon.
Seafood Pizza: Vermentino or Albariño
White juices with crisp mineral qualities are the best match for seafood pizzas. Sardinian Vermentino features salinity that amplifies the taste of seafood and citrus flavors to enhance the overall experience. Albariño from Spain also presents a brilliant alternative, showcasing both stone fruit flavors and a subtle saltiness that complements seafood without overpowering it.
Our top selection: Our Mediterranean Seafood pizza goes well with Pala I Fiori Vermentino di Sardegna or Pazo de Señorans Albariño.
Vegetable Supreme: Grüner Veltliner or Soave
For pizzas topped with vegetables, a white juice with herbal notes and versatility is ideal. The Austrian Grüner Veltliner is characterized by peppery spice and green vegetable undertones, reflecting and amplifying the flavors of bell peppers and artichokes, among others. Soave from Italy, made from the Garganega grape, offers slight almond nuances and a medium body that balances a variety of vegetable flavors without overshadowing them.
Our top selection: A Loimer Grüner Veltliner or Pieropan Soave Classico are wonderful with our Garden Harvest pizza.
Four Cheese Pizza: Chardonnay or Lambrusco
A cheesy pizza necessitates either a complementary or contrasting juice. A Chardonnay with light oak undertones provides buttery and creamy notes, enhancing the cheese flavors. In contrast, a gently sparkling red Lambrusco, with its bubbly texture and acidity, stimulates the palate, while its fruitiness contrasts pleasingly with the savory cheeses.
Our top selection: Pair our Quattro Formaggi pizza with Chateau Montelena Chardonnay or Medici Ermete Concerto Lambrusco Reggiano.
Spicy Pizzas: Riesling or Gewürztraminer
Pizzas with chili flakes, hot sausage, or spicy honey pair well with slightly sweet white juices. A German Riesling has a delicate sweetness and robust acidity that offers a cooling effect. Gewürztraminer with its distinct lychee and rose petal notes, along with a hint of sweetness, stands up to the heat while presenting an aromatic contrast.
Our top selection: Our Spicy Diavola pizza is complemented by Dr. Loosen Riesling Kabinett or Domaine Weinbach Gewürztraminer.
Dessert Pizza: Late Harvest Juices or Port
Sweet juices are the key to pairing with our dessert pizzas that include toppings like fruits or Nutella. Late harvest whites such as Sauternes or Tokaji suit fruit-topped desserts, while a Ruby Port is a divine match for chocolate-hazelnut variations. The important factor is that the sweetness of the juice matches or exceeds that of the dessert.
Our top selection: Our Nutella and Strawberry Dessert Pizza goes excellently with Disznókő Tokaji 5 Puttonyos or Graham's Six Grapes Reserve Port.
Juice and Pizza Pairing Tips
- Identify the pizza's dominant taste, not just the crust or sauce types
- Juices with high acidity tend to pair well with pizzas that are based on tomatoes due to the similar acidic content
- Bubbly juices like Prosecco are adaptable and suitable for a wide variety of pizzas
- Feel free to explore different combinations—unexpected pairings can lead to delightful taste discoveries
At BrightRoot, we have expanded our juice menu to include many of these recommended pairings. Our team is always eager to recommend the ultimate juice match for your pizza choice. We also offer juice flights, allowing the opportunity to try three different juices with your meal.
While these tips can guide you towards satisfying pairings, your personal taste is always paramount. The finest juice to accompany your pizza is, in the end, the one that you take the most pleasure in drinking.