Who said take-away couldn’t have a fine dining feel?

Well it can, because we’ve been given the insider tips on pairing the perfect wines with your take away meals thanks to Christine Ricketts from Cellarmasters.

A well-matched wine can enhance the flavours in any dish, including takeaway and fast food,” she explains.

Sounds pretty good to us, so why not flex your sommelier skills and test out a few of these delicious pairings.

Pizza & Nero D’avola

It depends on the toppings, but as most pizzas have a tomato base and cheese topping, you can’t go wrong with an Italian-style, medium bodied red wine. Try Nero D’Avola, a red wine made of a Sicilian grape, with soft tannins and strong fruit flavours. The wine will beautifully balance the acidity of the tomatoes while complimenting the cheese.

Our recommendation:
Stefano De Pieri Merbein Vineyard Nero D’avola 2017

More info


Thai food & Rosé

Because of the heat and variety of spices traditionally found in Thai food, an off-dry Rosé from a warm climate wine region, like the Barossa or McLaren Vale, is the perfect pairing. The slightly sweet fruit flavours of the wine will balance the spiciness of the food.

Our recommendation:
Blood Brother Republic Mclaren Vale Rosé 2017

More info


Mexican & Pinot

Mexican food has a lot of spice and heat, so a Pinot Noir, with its soft tannins, will marry well with the spices and beans. Go for a lighter style Pinot Noir from Tumbarumba or Yarra Valley instead of the traditionally more medium-bodied Pinots from Tasmania. A Rosé made from Cabernet grapes is another great option. Cabernet Rosés’ tend to have red wine-like flavours of cherry, black currant and peppers, with heightened acidity of a traditional Rosé wine to balance the heat.

Our recommendation:
Highline Braynestorm Tumbarumba Pinot Noir 2017

More info


Burgers & Barossa Shiraz

This is a tough one, as burgers have a lot of flavours and textures, including the cheese, beef patty, the bread, condiments etc. However, a big, bold Barossa Shiraz is probably the best pick, as it has enough power to take on all the flavours of a burger.

Our recommendation:
Cat Amongst The Pigeons Alley Cat Barossa Shiraz 2016 

More info


Dumplings & Riesling

The best wine to enjoy with dumplings is one that doesn’t dominate. A crisp Australian Riesling will pair beautifully with those plump pillows of delight, as the dry wine with lovely citrusy flavours will not overpower the delicate flavours of the food.

Our recommendation:
Mockingbird Hill Clare Valley Riesling 2017

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Sushi & Pinot Grigio

Pinot Grigio is a lighter style white, with mouth-filling flavours of pear or apple with tangy acidity, which is why it is the ideal wine match for sushi. The green fruit notes in the wine are refreshing and compliment the food, while the acidity of the wine will cut through heavier flavours of the food, such as the oily fish, soy sauce or tempura batter.

Our recommendation:
Wordsmith Bed of Roses King Valley Pinot Grigio 2017 

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Vietnamese & Sangiovese

Vietnamese is spicy, and the key ingredients used in the cooking tend to be fish sauce, sugar and rice. Because of the quite mild flavours, Vietnamese goes well with Sangiovese, a medium-bodied red wine with lovely plum, cherry and herb flavours, or a Pinot Gris, a medium bodied white wine, as they will both off-set the mild flavours of the food.

Our recommendation:
Stefano De Pieri Di Qualita Sangiovese 2016
 

More info


Fish’n’ chips & Chardonnay

A warm climate, bright fruit, unoaked or lightly oaked Chardonnay has enough power and texture to compliment the flavours of the fish and the batter, while the acidity of the wine will break down the fat in the chips.

Our recommendation:
Stonyfell Selection Chardonnay 2017 

More info


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