With many of us spending more time at home, food delivery services, apps and takeaway menus have been getting a major workout. Whether you’re not able to visit restaurants right now, or you’ve just had a long day and can’t face the kitchen, takeaway is the all-too-easy solution.
Clever food and wine pairings can transform any dining experience into something memorable – even a lazy night in with a cheeseburger. Read on for expert suggestions. Some of them may surprise you.
Pizza + Nebbiolo
For a tomato-based pizza like margherita or pepperoni, you want something full-flavoured yet bright with acidity. Tonya Pitts, Sommelier and Wine Director at San Francisco’s One Market Restaurant, says a vibrant Aussie Nebbiolo – which you’ll find from the Yarra Valley, Adelaide Hills and other regions – is the perfect match.
“Nebbiolo cuts through the fat of the meat and the funk of the cheese, and matches perfectly with the acidity of the tomatoes,” she says.
Chinese (Szechuan) + Riesling
Szechuan dishes like Kung Pao chicken and Dan Dan noodles are popular takeaway orders, but their spice and complex flavours can be tricky to pair with wine. A white wine that’s not too dry is usually your best bet.
“My first thought is a Riesling, particularly off-dry Riesling, because you want some residual sugar to help balance the heat,” says Tonya. “As an alternative, you could also pair it with a Verdelho, because of its floral notes, concentrated stone-fruit flavours and acid.”
Fried chicken + sparkling wine
Nothing cuts through the fatty, salty richness of fried chicken like a refreshing glass of bubbly. And with world-class sparkling wines coming out of several Australian regions, including Tasmania, Adelaide Hills and Orange, you’re spoilt for choice.
“I love fried foods but the pandemic has made my bond so much stronger,” says Tonya. “You can pair it with any bubble under the sun, from Australian sparkling to Champagne to Californian bubbles. Most sparkling wines have higher acid and minerality that balance the fried food.”
Cheeseburger + Syrah (Shiraz)
There’s a lot going on in a burger, so sommelier Chelsea Carrier suggests choosing a wine that matches its richness, rather than focusing on specific flavours.
“One of my favourite pairings with a classic cheeseburger would be an elegant Australian Syrah (or cool-climate Shiraz),” says Chelsea, who’s a managing partner at award-winning restaurant Hampton Street Vineyard in Columbia, South Carolina. “The body of the wine mirrors the burger, without overwhelming it, and the acid cuts through the richness of the cheese. The wine also has complex game and meaty notes, which are inherently part of a burger’s aroma.”
Sushi + Marsanne/Roussanne
When pairing with delicate sushi, think interesting, textural white wine. “Sushi is such a fun pairing exploration, because traditionally sushi is paired with sake,” says Chelsea, who was previously Beverage Director for Cushman Concepts NYC where she oversaw Japanese fine-diner O Ya. “That being said, I think the vast array of grapes varieties allows for experimentation.
“Some of my favourite wines to pair with sushi are Marsanne and Roussanne, which are textured white wines that mirror the texture of sake. Takeout sushi is always paired with an Australian Marsanne Roussanne blend in my house. The wine’s purity allows the sushi to express its subtle flavours.”
Tacos + Semillon
Tame the fire of a spicy salsa and bright Mexican flavours with a crisp, elegant white wine. “Traditionally a sweet wine would be the answer to the spiciness of salsa, but for me, I would employ a more refreshing style of wine,” says Chelsea. “The acid in the wine transforms the spicy salsa into a more herbaceous experience.
Want to know more?
Download ‘Introduction to wine: the ultimate guide’ to learn about Australia’s top wine styles and regions. It also covers all the basics of wine, including how it’s made, how to taste it and how to serve it.
