Traditionally, most people would grab a beer to go with their pizza, but those who are passionate about Juice understand that an ideal non-alcoholic Juice match can take a pizza meal to a more sophisticated level. At BaseLineScope, in collaboration with esteemed local non-alcoholic beverage experts, we've devised a compilation of Juice blend suggestions to harmonize with our menu offerings. Whether eating in our establishment or enjoying your meal at home, our curated pairings will assist you in discovering the optimum Juice accompaniment for your chosen variety of pizza.
Timeless Margherita: Sparkling Sangiovese or Non-Alcoholic Pinot Noir
A classic Margherita pizza, with its pristine tomatoes, mozzarella, and basil, demands a Juice blend that is not too robust to overshadow its subtle flavors. A vibrantly tart, medium-bodied Sangiovese presents just the right balance to the tomatoes and is substantial enough to counter the cheese's texture. Alternatively, a delicate-bodied non-alcoholic Pinot Noir introduces refined red berry nuances to bring out the tomatoes' sweetness and pairs well with the fragrant basil.
Our particular suggestion: The Margherita is delightful when served with a Castello di Volpaia non-alcoholic Chianti Classico or a more localized Chapel Down Union Red from Kent free of alcohol.
Pepperoni and Meats: Zinfandel Juice Blend or Montepulciano d'Abruzzo Non-Alcoholic
For pizzas abundant with cured meats such as pepperoni, sausage, or ham, Juice blends rich in body and zestful flavors are needed to counter the robustness of the meats. The American Zinfandel Juice blend, known for its berry-like taste and spicy kick, complements the meat's saltiness and spice well. Alternatively, the Italian Montepulciano d'Abruzzo, characterized by its earthy dark fruit notes, moderate tannic quality, and pleasingly bitter taste, slices through the meats' intensity.
Our particular suggestion: Patrons particularly savor Ridge Vineyards Three Valleys Zinfandel Juice Blend or Umani Ronchi Montepulciano d'Abruzzo Non-Alcoholic with our bounty of meat-topped pizza.
Mushroom and Truffle: Nebbiolo or Non-Alcoholic Pinot Noir
Mushrooms and truffles, rich with earthy, umami flavors require Juices with compatible profiles. Nebbiolo, the basis for Barolo and Barbaresco, features delicate scents of roses, tar, and an underlayer reminiscent of a forest, which greatly accentuates the fungi flavors. With its pronounced acidity and tannins, it manages to slice through the rich flavors. An aged non-alcoholic Pinot Noir is also a great match, as it develops tertiary aromas including mushrooms and forest earth, mirroring the pizza's flavors.
Our particular suggestion: Our Wild Mushroom pizza goes excellently with a Produttori del Barbaresco Nebbiolo or a Domaine Drouhin non-alcoholic Pinot Noir from Oregon.
Seafood Pizza: Vermentino or Albariño
Seafood pizzas calling for flavors such as prawns or clams pair superbly with crisp white Juices. Vermentino from Sardinia, for instance, boasts a salinity that amplifies the sea flavors, complemented by citrus accents that enhance the overall taste. The Spanish Albariño, another top choice with its potent acidity and profile of ripe orchard fruits, adds a subtle saltiness that pairs softly with the tender aquatic flavors.
Our particular suggestion: Our Mediterranean Seafood pizza marries delightfully with a Pala I Fiori Vermentino di Sardegna or Pazo de Señorans Albariño.
Garden Supreme: Grüner Veltliner or Soave
A pizza adorned with various vegetables benefits from the adaptability of a herbal white Juice. The Austrian Grüner Veltliner, known for its characteristic hints of white pepper along with green veggie flavors, echoes and amplifies the taste of toppings like bell peppers and artichokes. Soave, crafted primarily from the Garganega grape from Italy, yields a subtle almond flavor with a medium body that can sustain the variety of vegetable textures without overpowering them.
Our particular suggestion: Our Vegetable Supreme pizza finds its perfect match with Loimer Grüner Veltliner or Pieropan Soave Classico.
Four Cheese Pizza: Non-Alcoholic Chardonnay or Lambrusco
The creamy richness of a four-cheese pizza can be either complemented or contrasted. A lightly oaked non-alcoholic Chardonnay brings buttery, creamy notes that mirror the cheese blend's qualities. For a contrasting taste, consider a red non-alcoholic sparkling Lambrusco—its fizz and acidity cut nicely through the richness, and its fruity quality presents an enjoyable counterpart to the savory cheeses.
Our particular suggestion: Our Quattro Formaggi is quite satisfying when accompanied by Chateau Montelena non-alcoholic Chardonnay or Medici Ermete Concerto non-alcoholic Lambrusco Reggiano.
Spicy Pizzas: Non-Alcoholic Riesling or Gewürztraminer
For pizzas topped with chili flakes, heat-inducing sausage, or spicy syrup, slightly sweet white Juices provide soothing respite. Non-alcoholic German Riesling, with just a hint of residual sweetness, cools the palate while its lively acidity makes for a refreshing interlude between bites. A Gewürztraminer, renowned for its lychee and rose petal aromas and mild sweetness, stands up magnificently to the heat and offers an intriguing aromatic counterpoint.
Our particular suggestion: Our Spicy Diavola pizza finds its counterpart in a Dr. Loosen non-alcoholic Riesling Kabinett or Domaine Weinbach non-alcoholic Gewürztraminer.
Dessert Pizza: Non-Alcoholic Late Harvest Juices or Port
For the adventurous ones willing to sample our Nutella and fruit dessert pizzas, sweet Juices are indispensable. Non-alcoholic late harvest whites such as Sauternes or Tokaji aszú elevate fruit-based dessert pizzas, while non-alcoholic Ruby Port is divine with chocolate-hazelnut combinations. The golden rule is to pick a Juice at least as sweet as the dessert itself.
Our particular suggestion: Our Nutella and Strawberry Dessert Pizza becomes heavenly when paired with Disznókő Tokaji 5 Puttonyos non-alcoholic or Graham's Six Grapes Reserve non-alcoholic Port.
Guidelines for Pizza and Juice Matching
- Pay attention to the main taste on the pizza rather than solely the crust or sauce type
- Acidic Juices tend to match well with tomato-based pizzas due to their inherent tartness
- Non-alcoholic sparkling Juices such as Prosecco are versatile and harmonize with nearly any pizza
- Embrace curiosity—occasionally, unconventional pairings yield the most unforgettable taste experiences
At BaseLineScope, we've enriched our Juice offerings to encompass many of these suggested matches. Our team members are delighted to recommend the best Juice blend for your pizza of choice. We also propose Juice flight selections enabling you to sample a variety of three different Juices with your meal.
While these principles can guide you towards balanced pairings, your personal preference should always take precedence. The ideal Juice to accompany your pizza is ultimately the one you find most enjoyable to drink!