Dave B. asks, “Being a staple food that i normally pair with beer, what wine suggestions would you recommend when eating Pizza. Keep in mind red pepper flakes are my friend.”
Well Dave this is how its going to go. When pairing any wine with food you have to match them equally, just like there are weight classes in boxing. You cant let 6’4″ 230 lb heavy weight monster fight a 5’4 115 lb bantamweight; one will simply overpower and overshadow the other. This same type of philosophy holds true with pairing food and wine as well.
The decisions you make concerning which type of wine to drink depends on the style of pizza. Pizzas on the lighter side like those from Napoli are traditionally paired with fresh and light styles of white wine. But first well take a look at NY/NJ style pizza. Style #1 typical style hailing from NJ. 
Medium thickness in crust and probably more than average use of sauce and mozzarella. Not a bad pizza, usually. Because of the oillyness and the extra cheese situation, this slice calls for something a little heavier than a white wine. I am going to introduce a wine that I’m sure pretty much everyone reading this has never tried before, the under rated and undervalued wines made from the Cabernet Franc grape. These wines from the Loire ( l’wahr) Valley in France typically roll in from 10-20 bucks. Great values can be found in the 15 dollar range. These wines, because of the cool climate maintain a refreshing acidity that is great at cutting through the cheese and matching the acidic strength of the sauce and most vegetable toppings. These wines are light to medium bodied, fully dry, but with fresh fruit and vegetable flavors that can accompany a slice of pizza perfectly. Just ask your local wine dude for Cabernet Franc from France and I am sure he will point you in the right direction. Look for wines from Chinon( shee nohn) and Bourgueil(boor guh’y); they produce the best quality.
If you still want some sort of carbonation to go with your pizza try a Lambrusco from Italy. These wines are also inexpensive and do a great job at cutting through cheese and some toppings like sausage, pepperoni and other meats. Lambrusco can range from dry to semi-sweet. Its a pretty delicious drink though with its berry fruit an grapey flavor accompanied by high acidity and sparkling character. These wines can be found from 5-10 bucks and wont cost more than the pizza.
Style #2
My personal favorites are pizza pairings with white wine. All pizza hails from Napoli, which is a city in the south of Italy in the region of Campania. This is what traditional pizza napoletana looks like.
A medium crust with a good charred character. Easy on the sauce and only spots of mozzarella with a touch of basil. So simple and elegant, yet light, pleasantly filling and delicious. I highly recommend finding pizza like this some where in the US. Got pizza from Napoli, so why not get wine from this area as well. It is called Asprinio di Aversa. There are two styles: a dry still white wine and a dry spumante. These wine might be hard to find, so if you cant find it try a prosecco which is also a dry and and inexpensive sparkler.
So, these are only some ways pizza and wine can work. Just keep in mind that the heavier and greasier the pizza is the bigger an more powerful wine you will need. Try to stay away from cabernet and syrah from Cali. They are usually overpriced an dont deliver. If you like red, try the reds from Spain and Portugal. You can find awesome wines from these regions in the 10-20 dollar range. If you want a sweet an salty combo try some off-dry German Riesling. And for a good neutral style of a dry white wine try some some pinot blanc from Alsace, France. Buon appetito !
The Ride Inside 