Pairing Wine with Takeout: From Pizza to Pad Thai

Wine, Meet Comfort Food

Gone are the days when wine pairings were reserved for white tablecloths and tasting menus. Today, we’re pairing that Pinot Noir with pizza and that Riesling with ramen. Because let’s face it — sometimes the best meals come in cardboard boxes and paper bags.

Whether it’s a weeknight indulgence or a lazy weekend reward, here’s how to match your favorite wines with your go-to takeout — without overthinking it.

🍕 Pizza + Chianti or Barbera

Why it works: Tomato sauce’s acidity needs a red that can keep up — enter Chianti (Sangiovese) or Barbera from Italy. These reds are juicy, tangy, and built for food.

Try it with:

• Pepperoni pizza

• Margherita

• Mushroom + truffle oil

Skip: Big, oaky reds like Cabernet — they overpower the sauce.

🍜 Pad Thai + Off-Dry Riesling or Chenin Blanc

Why it works: Pad Thai balances sweet, sour, spice, and umami. A touch of sweetness in your wine tames the heat and elevates the lime + peanut combo.

Try it with:

• Spicy shrimp Pad Thai

• Peanut noodle bowls

• Thai basil chicken

Bonus: Slight fizz (like in Vouvray) = next-level refreshment.

🍣 Sushi + Sparkling Wine or Dry Rosé

Why it works: Bubbles and acidity cut through the richness of rice and raw fish. Dry rosé plays well with soy, ginger, and even wasabi.

Try it with:

• Salmon nigiri

• Spicy tuna roll

• Shrimp tempura

Pro tip: Sparkling wine + wasabi = flavor fireworks 💥

🍔 Burgers + Zinfandel or GSM Blend

Why it works: A meaty, cheesy burger needs a red that’s bold and fruit-forward — without overwhelming your palate. Zinfandel or Grenache-based blends are rich, jammy, and BBQ-friendly.

Try it with:

• Classic cheeseburgers

• BBQ bacon burgers

• Beyond Burgers (yes, really)

🍛 Indian Curry + Gewürztraminer or Pinot Gris

Why it works: Spices like turmeric, cumin, and chili demand aromatic whites. Gewürztraminer adds floral lift, while Pinot Gris brings mellow fruit and body.

Try it with:

• Butter chicken

• Vegetable korma

• Chicken tikka masala

Avoid: Heavy reds — they clash with spice.

🥡 Chinese Takeout + Lambrusco or Dry Riesling

Why it works: That sweet ‘n sour chicken needs acidity. Lambrusco (lightly sparkling red from Italy) works with crispy dishes. Riesling? Always a hero for sticky sauces and heat.

Try it with:

• Orange chicken

• General Tso’s

• Dumplings with soy + chili oil

🍟 Fried Food + Sparkling Wine

Why it works: Fried foods = salty, rich, and crunchy. Sparkling wine = crisp, bright, and refreshing. Match made in wine heaven.

Try it with:

• Fried chicken

• French fries

• Mozzarella sticks

Why it wins: Acid + bubbles = palate cleanser.

🍝 Pasta + Whatever’s in the Sauce

Remember: Match the sauce, not the pasta shape.

Final Sip

Takeout is comfort. Wine is pleasure. Together, they’re unbeatable. You don’t need a sommelier to find joy in a Tuesday night sushi run or a pizza + Pinot moment.

Start with what you love, sip with curiosity, and pair boldly.