Lambrusco

With pizza, especially meaty or extra-cheese ones A red that fizzes and goes in the fridge sounds like a party trick, but it is exactly what a pizza needs. Lambrusco comes from Emilia-Romagna in northern Italy, and its bubbles and lively acidity cut through melted cheese while its fruitiness brings out the natural sweetness of the tomato sauce. It ranges from dry to sweet, so pick a secco bottle for pepperoni or sausage; the drier styles suit oily, savory toppings best.