At Sauce Pizza & Wine, we know that an unforgettable meal starts with artisanal, farm-fresh ingredients. Sauce brings together an amazing Italian collection of bruschetta appetizers, seasonal salads, paninis, and delicious pastas and pizzas prepared daily using scratch cooking techniques. We provide friendly service and an energetic atmosphere, along with the convenience of a casual neighborhood restaurant. With online ordering, we offer a quick and easy way to bring Sauce home. MADE-TO-ORDER AND STAMPED WITH OUR SEAL OF LOVE. To find out if your nearest location delivers, or to place an order for takeout, please review our locations and menu page for a full list of delivery and pickup service providers. Start your Online Order Queen Creek Marketplace - Coming Fall '17 20491 E. Rittenhouse Rd. Queen Creek, Arizona 85142 Winrock Town Center - Coming Summer '17 2100 Louisiana Boulevard NE Albuquerque, New Mexico 87110-5419 Rivulon - NOW OPEN!

75 East Rivulon Boulevard 2551 W Queen Creek Road 3426 E. Baseline Road 25 East Camelback Road Phoenix , Arizona 85012 3400 E Sky Harbor Boulevard 742 E Glendale Avenue The Shops At Norterra 2470 W. Happy Valley Road 7135 E Camelback Rd 14418 N Scottsdale Rd 6450 E. Grant Rd. 7117 N Oracle Road Teacher Appreciation Week – 15% off!Read More »NOW HIRING: Job Fair at Sauce OcotilloRead More »Valentine’s Weekend at Sauce!Read More »The Big Game Catering GiveawayRead More » ‘Tis the Season for Gift CardsRead More »Now Open in Tucson!Read More »BYOP Winner, Winner, Chicken Piccata DinnerRead More »Show You Care and Receive 20% OffRead More » Sauce Pizza & Wine is seeking energetic, service-minded individuals committed to providing exceptional guest-satisfaction in a fast paced, high-energy environment. If you believe you have what it takes, please apply in person or search our open positions: Birthday*Month123456789101112Day12345678910111213141516171819202122232425262728293031Year201820172016201520142013201220112010200920082007200620052004200320022001200019991998199719961995199419931992199119901989198819871986198519841983198219811980197919781977197619751974197319721971197019691968196719661965196419631962196119601959195819571956195519541953195219511950194919481947194619451944194319421941194019391938193719361935193419331932193119301929192819271926192519241923192219211920Email*Location*Albuquerque, NM (Winrock Town Center)Chandler, AZ (Downtown Ocotillo)Gilbert, AZ (Rivulon)Mesa, AZ (Dana Park Mall)Phoenix, AZ (Uptown Phoenix)Phoenix, AZ (Madison Village)Phoenix, AZ (The Shops At Norterra)Scottsdale, AZ (The Scottsdale Waterfront)Scottsdale, AZ (Thunderbird Square)Tucson, AZ (Campbell Plaza)Tucson, AZ (Target Center)

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Already have an account? No, thanksI'm already a PureWow fan. Follow PureWow on Pinterest No, thanks I hate pretty things. Whoa: This Is the Absolute Best Wine to Pair with Pizza It’s not a pizza party without a little vino. And, sure, while lots of options stand up nicely to doughy pizza, there’s only one wine that was basically made for drinking with a cheesy, delicious pie. Meet: Lambrusco, a sparkling Italian red. (Call your girlfriend: Red wine can be sparkling, too.) Now we know what you’re thinking: Lambrusco? Isn’t it that like an overly sweet, cheap frat party favorite? But that goes for any low-budget varietal. A quality Lambrusco is light and fresh with fruity tastes (like cherry, wild strawberry and plum) balanced with a slightly dry acidity. Put it all together—fruit-forward flavor, dryness and bubbles—and you have the ultimate wine to pair with pizza. The light bubbles contrast the doughy crust; the high acidity complements the tomato sauce;

and the medium tannins balance the cheesiness. So if you’re picking up pizza tonight, grab some Lambrusco (you can get an exceptional bottle for about $16). Pizza night just got fancy.Since man first fired up the brick oven, pizza and wine have had a co-dependent relationship. “Sometimes a pizza needs a wine to make it great,” says Charles Ford, sommelier at RM Champagne Salon | Nellcote and friend of Ribera and Rueda. “Other times, a wine needs a pizza to make it great. The more complex the pizza, the more balanced you want the wine to be. The more basic the pizza, a wine on the wild side is what you are looking for.”To put an end to the notion that a simple Italian house red should be the automatic go-to for any pie, we put Ford to the test. We asked him to pair Spanish reds and whites from the Ribera del Duero and Rueda regions with America’s best pizzas, as ranked last fall by The Daily Meal. To some, the multiple regional styles and ingredients might prove to be a minefield when searching for the perfect pairings.

But Ford was committed to coming up with distinct, complimentary co-stars for each meal.A pilgrimage to Frank Pepe’s in New Haven, Connecticut for a white clam pie is a must for any respectable pizza connoisseur. Pepe’s has been serving pies since 1925 and this standout is said to have evolved on the menu in the mid-60s. Ford picks the Vicente Sanz Canadareal Verdejo to pair with this heavenly mix of fresh-shucked clams, garlic, olive oil and grated cheese. “To start, white wine is such a great pairing for seafood,” Ford says. “The lighter and crisp, the white wine, the better.” Ford recommends opening a fresh bottle “to cash in on the fresh effervescence that comes with it.”Ford thinks that Villacreces’ hints of toffee and licorice make a great match with the Di Fara’s famed combination of sausage, peppers, mushrooms and onions.The Daily Meal rates Roberta’s classic as the best margherita style from coast to coast, calling it “the exemplary neo-Neapolitan pie.”

Ford says nothing will beat Moro’s fruit-forward Resalso to complement the tomato, mozzarella and basil trifecta.Nancy Silverton’s standout helped define West Coast style pizza, placing Los Angeles in the company of Chicago and New York as America’s pizza capitals. Pretty amazing for a pizza that is only on the menu during blossoms’ short season.  Ford knows of blossoms’ power. “They are a restaurateur’s-foodie’s-somm’s favorite menu item, that is when they happen to grace a menu. They deserve a great wine.” He says there’s nowhere to go but white. “Bodegas Naia, probably the most recognizable production of Verdejo from Rueda, is a knockout every vintage.”There’s no cheese in sight on Sally’s simple classic that’s served just steps away from Frank Pepe’s (if you are thinking of a pizza-focused field trip soon). Ford goes for a white pairing to play off the tomato’s acid punch. “Sally’s goes for bold with the cheeseless pizza.  To counteract the abrasiveness of the tomato sauce, Nieva’s youth really helps mellow things out.”

Flour + Water distinguish their Margherita with a playful combination of heirloom tomatoes, basil, extra virgin olive oil and fior di latte. When it comes to the pairing, Ford is looking for how it all plays out on the tongue. “Creamy mouth feel for both the wine and the pizza on this combo. This pairing works so well be cause the weight of the wine compares to the weight of the pizza.  A big rule for pairing wine with your food is to pair body with body.  Big steak, big wine! Heavy pasta, heavy wine. Light pizza, light wine.”One has to travel deep into the Bronx to find this New York classic. While the pie itself won’t set you back, Ford thinks it’s worth a wine cellar splurge. “Meat begs for Ribera del Duero. And year in and year out Bodegas Uvaguilera practices a more restrained, elegant, and classical “old world” style.  Emotionally, Louie’s pie and this wine are on the same level.”Buddy’s Detroit Zoo punches up a signature square-style pizza with a potent combination of pine nuts, roasted tomatoes, mozzarella and tomato basil sauce.

For Ford, it’s all about finding a perfect, crisp white to play off of it. “Something needs to bring those pine nuts to the forefront of your taste buds,” he says, turning to the legacy vines in the Rueda region. “The vines that give birth to this wine are 100 years old. Old vines means there’s a higher concentration of flavor.  I’d use this wine to take the palate to another level after each bite.”The Daily Meal says Coalfire’s straightforward Neapolitan-style pie edges out the deep dish pies the Windy City is famed for. Ford thinks the Celeste’s blackberries and blueberry jam notes would play off it perfectly.Joe’s no-frills slice, served in downtown Manhattan since 1975, has a perfect sauce-to-cheese ratio. Ford says that with white or red, you really can’t go wrong. “To be truthful, both work in this scenario.  In the case of a tie, drink what you normally drink without pizza.” Here, he opts for the juicy burst of tempranillo that Penafiel provides.Follow Charles Ford on Twitter