Pizza
For "traditional" pizza (marinara, cheese, meat), opt for a medium-bodied red wine with a supple acidity, like San Vito Chianti. For pizza with a pesto or olive oil base and lighter toppings, go with a full-bodied, crisp white wine such as Mont'Albano Pinot Grigio, Friuli-Grave.

Chicken
Since this bird is so versatile, pair your wine not with the meat, but with the accompaniments. For example, chicken is neutral, but creamy alfredo sauce with red pepper is not. The same goes for roasted chicken with spring pea risotto and fresh goat cheese. For either of these dishes, Nuevo Mundo Sauvignon Blanc, Maipo Valley, Chile works well. For the first, you're setting up a contrast; for the second, a complement.

Lighter fare (salads, veggies, fish)
Opt for light red wines with a bright acidity such as Organic Vintners Pinot Noir, Redwood Valley or Bettili Valpolicella, Veneto. If you prefer white, crisp whites without oak aging work best, like Can Vendrell Chardonnay Xarello, Penedes.