Seattle's June gloom makes for perfect pizza weather from Windy City Pie or Cornuto. We love to pair red sauce based pies, especially meaty ones, with Lambrusco, a sparkling red wine from the Emilia-Romagna region of Italy. The wine's fruity characteristics, good acidity, as well as the bubbles, help balance out the fattiness of the meat and cheese from the pizza. We also love Stolpman's 'Love You Bunches,' a carbonic Sangiovese (natively fermented whole, uncrushed), for similar reasons; it's like a best of both worlds combination of Beaujolais and Sangiovese. For a classic cheese pizza, we enjoy southern Rhone blends (often Grenache, Syrah, and Mourvedre, or "GSM") to highlight the intensity of the sauce. Pinot Grigio and Falanghina both work with cheese or white pizza pies because they can be light and crisp, which won't overpower the pizza.