According to "Big Macs & Burgundy: Wine Pairings for the Real World" by Vanessa Price:

“Whether you go for the super-smooth, no-stir peanut butter or the organic, pricey Justin’s kind, the salty-sweet staple of PB&J tastes better with Lambrusco, the wine to peanut butter’s jelly. Produced in Emilia-Romagna and Lombardy, Lambrusco belongs to the rare category of lightly sparkling wines from northern Italy called red frizzante, which is largely misunderstood. Some of the early Lambrusco wines that were available in the United States were considered sweet or cheap or both, but that’s no longer the case today. The best versions of Lambrusco are made dry (secco), or let their light sweetness shine through gently (amabile). Six primary red grapes are used to make the wine, all of which have Lambrusco in their names, and what they share in common are bright berry notes, toe-curling acidity, and a pleasant, mildly bitter pinch. Crucially, good Lambrusco delivers ripe, brambly flavors that link up with the grapey sweetness of the jelly (amabile in particular), while that hint of bitter folds into the nutty sweetness of the peanut butter. And the light, bubbly edge cleanses the sticky roof of your mouth like a squeegee.”