With few seeds and low acidity, they work well in sauces.

WSJ: Ruth Rogers's Pappardelle With Stewed Pancetta and Creamy Tomato Sauce | Slow Food Fast

The former is wonderfully low in acidity and has a rounded, dry character.

WSJ: Midsummer Night's Tipple: Gew��rztraminer to Riesling

As a rule of thumb, I prefer a juicy red wine, something like a Barbera from Piemonte, whose low tannins, high acidity and power cut through the pizza.

WSJ: Will Lyons on Wine: There's a Wine for Every Margherita | The Perfect Pizza Pairings