Perfect Wine Pairings With 8 Popular Take-Out Options


2 minute Read

Pairing Wine With 8 Popular Take-Out Options

There are certain nights of the week when cooking just isn’t an option. You’re exhausted, and the last thing you want to think about is preparing a meal when you finally get home. So it’s take-out to the rescue. But just because you’re ordering take-out doesn’t mean you should deny yourself a delicious and calming glass of wine to go along with it. And thanks to the Coravin, you can enjoy a glass whenever you want. Plus, if you’re dining with someone else, and they prefer white and you enjoy red, there’s no need to fret over opening two bottles.

Here are the ideal wine pairings for whatever take-out meal you’re in the mood for:

Chinese – Riesling and Blaufränkisch

Chinese food is often known for two dominating flavors, salt from the soy sauce and heat from the chiles. Both Riesling and Blaufränkisch stand up beautifully to these two dominating flavors. Riesling brings a bit of sweetness to temper the heat, and Blaufrankisch delivers fruity flavors that help mellow the salt.

Burgers – Cabernet and Chardonnay

Whether you’re picking these burgers up via a drive-through or you’re ordering from some place a bit more gourmet, you’re going to want to grab a bottle of the most popular red and white wines on earth, Cabernet Sauvignon and Chardonnay. In the case of the Cabernet, it stands up nicely to all that meaty goodness, which is also why you want a Chard if you’re a fan of white. Both do the job of pairing with the meat exceptionally well.

Thai – Gamay and Gewürztraminer

Thai can be insanely spicy, which means you need a wine to lower the heat. You want something that is either light and fruity or nice and sweet. Gamay perfectly fits the first description and Gewürztraminer fits the second.

BBQ – Pinot Noir and Rosé

If you’re lucky enough to have good BBQ near you we can’t blame you for bringing it home instead of spending the night cooking. The delicious smoky flavors and tangy sauce go incredibly well with a Pinot Noir or Rosé.

Pizza – Chianti and Grüner Veltliner

No matter how you choose to top your pizza, Chianti is a classic accompaniment, with the Sangiovese grape delivering a rich earthiness married with bright cherry flavors. Perfect for meat-topped pies. Grüner Veltliner on the other hand has a nice acidity that’s wonderful with veggie and white pizzas.

Indian – Syrah and Riesling

On some nights, there is nothing more comforting than Indian food, but the dishes can often include spices and heat that make them difficult to pair. For the red, go with a Syrah, as it can handle the fragrant spices and cream sauces well. If white’s what you’re more in the mood for, then grab a Riesling. It’s your best bet against the heat.

Sushi – Pinot Noir and Chenin Blanc

If you’re eating sushi the last thing you want to do is overwhelm the fish. With that in mind, Pinot Noir and Chenin Blanc deliver nicely. Each pairs beautifully with the delicate flavors and gives an added earthiness and acidity that makes the sushi even better.

Salad – Gamay and Sauvignon Blanc

You get an award for opting for the healthy option, and just because it’s healthy doesn’t mean the wine will pair any less well. For salad we prefer a nice, crisp Sauvignon Blanc with its herbal and grassy aromas, or a bright Gamay, also known as Beaujolais.

This article is brought to you by Coravin, the first and only tool in the world to let you share, compare, and explore wines without pulling the cork.

,


Share This!