On the Go Eating Matcher
Carryout. Delivery. Drive-thru. Heat and eat. America is a nation of on-the-go eaters. We’re also a nation of wine lovers. But even after 10 steady years of wine consumption growth in this country, only about 40 percent of wine drinkers say they are likely to enjoy wine at home with takeout.
“wine and food are meant to be enjoyed together — and that holds true whether you’re having a five-course gourmet meal or a takeout burrito,” insists wine expert Andrea Robinson, Master sommelier, author of Everyday Dining with wine and Great wine Made simple and host of the new wine pairing/cooking show “Pairings with Andrea,” on the Fine Living Network. Here are some of Robinson’s wine pairing ideas for America’s favorite on-the-go eats.
Pizza
The red Sangiovese grape, whether as a varietal or in the classic Chianti from Italy, is perfect with pizza. Sangiovese has zesty acidity to complement the tangy tomato sauce and cut through the rich cheese. For white wine lovers, Sauvignon Blanc, especially the racy New Zealand style, has lots of lively acidity and grassy/herbaceous character to create flavor fireworks with the tomato sauce, oregano, bell peppers... even the fennel seed in Italian sausage.
Chinese
Whether sweet ‘n’ sour or stir-fried and soy sauced, Chinese food has lots of crunchy-sweet veggies and sometimes a little kick of spice. Put it with a Gewürztraminer and the wine’s soft lychee fruit and spice flavors and mouthwatering acidity complement the veggie tastes and contrast the salty soy and spice. For a red, the soft, grapey Gamay grape complements sweet ‘n’ sour and hoisin sauces, and has a nice earthiness that brings out the subtle tastes of soy, garlic and fermented black beans in stirfrys.
Fried Chicken
There’s nothing better than the scrubbing bubbles of a sparkling wine to cut through the crispy coating of fried chicken, so look for value choices like Spanish Cava or American sparkling wine. For red wine lovers, a soft and juicy, grapey Gamay or Beaujolais red has lively acidity and plush fruit — perfect to cut through the richness and showcase the chicken’s tenderness.
Thai
Thai chili peppers and curries are some of the hottest, with their heat often toned down by a touch of sweet coconut milk. That makes the hint of sweetness and juicy fruit of a white Zinfandel or white Merlot a perfect choice. The wine’s acidity sets off all the complex layers of curry flavor, while its sweetness and chill cools down fiery curry flavors. Or go a little more exotic with the floral-scented, peachy-fruited and delicately sweet Kabinett-level German Riesling. Known for its delicacy and low alcohol, it won’t fan the flames of the chili peppers’ kick.
Sushi/Japanese
The super-fresh seafood and seaweed flavors of sushi and sashimi are right at home with the foamy bubbles of a French Champagne. Look especially for the demi-sec style, its touch of sweetness is the perfect contrast to the pungent wasabi dipping sauce. Or for a value alternative, try the affordable and festive Italian sparkling wine called Prosecco. You can even mix in a little peach nectar and turn it into a refreshing classic drink — the Bellini — with your bento box.
Burgers
When you’re picking up burgers or grilling your own, bring on the big bold red shiraz grape. It’s got lots of jammy fruit and peppery spice to stand up to big, juicy beefy flavors. For white wine lovers, a barrel fermented California Chardonnay is perfect because the toasty-smoky flavors coming from the barrel sing with the char flavors of the grill.
Italian
Surprised by the suggestion of a great California Cabernet Sauvignon with pasta? The proof is in the pesto! earthy garlic, herbaceous basil and olive oil, and rich pine nuts and parmigiano cheese, are tailor-made for a cedary-herbaceous, velvety-textured, deeply fruited California Cab. For a white, the lively, crisp flavors of an Italian Pinot Grigio will zig right through the pesto’s cheesy-nutty richness.
Mexican
Mexican and Tex Mex have spunky flavors that need a livelyyet rich wine to beat the chili heat, complement the spark of lime and yet match the richness and body of avocado and cheese. Rich-but-racy California and Washington Fumé blanc styles are perfect. It’s the Sauvignon Blanc grape, with lively acidity and a nice cilantro-like herbaceousness, but with richness from barrel fermentation and aging (Fumé blanc is a common name for Sauvignon Blanc wines that have been barrel fermented). Another great alternative is dry rosé, which has the fruit intensity and spice of the red grapes from which it’s made, but the lively acidity and refreshment of a white.
Deli Sandwiches
Pile it high, Dagwood, because smoky-salty deli coldcuts and nutty-sharp cheeses will be delicious with a Chilean Carmenere. This red grape has a meaty-smokiness of its own, and plenty of body to stand up to a big, meaty sandwich. And if you’d prefer a white that cuts the mustard, look for Spanish sparkling Cava. The perky bubbles and acidity will cut through the richness of the deli fixins, stand up to the tang of the mustard on your sandwich and even the pickle on the side!
Salads
With salads and wine, it’s all about matching the acidity in the dressing and the earthy-fresh tastes of the lettuces and veggies. French Loire Valley white wines such as Sancerre, Pouilly-Fumé and Muscadet all have the racy acidity, subtle fruit and delicate mineral quality to DO the job perfectly.
Indian
Stick your nose in a glass of white Viognier wine and you may well find some of the same scents you find on the plate with Indian fare — sweet curry, cardamom and mint. That’s because Viognier is an exotic white grape with the perfect aromatics to match up to all those exotic tastes. And for smoky tandoori meats, earthy lentil dishes and samosas, try an earthy-smoky