Perfect wine pairings for your favourite takeaways
Whether it’s because you can’t eat-in at your favourite restaurant, or just because you don’t feel like cooking again, or want to take baby steps into our brave new world, ordering a takeaway dinner can be the perfect pick-me-up . If you want to bring a little extra glamour to the occasion, here’s a list of the very best wine pairings for our favourite takeaways.
Since lockdown began, alcohol delivery services have proven almost as popular as food deliveries across Wales – and if you’re taking advantage of both, you can recreate restaurant vibes from the comfort of your living room. The new interactive wine pairing menu from Virgin Wines includes matches for everything from chicken satay to fish and chips, with plenty of choice for veggies and meat-eaters alike.
- Find out why a Northern Rhone Syrah might be the best bet for your gourmet bacon cheeseburger, or why a glass of Sancerre is the perfect fit for fried chicken.
- You probably already knew that Champagne is the top choice for fish and chips, but do you know why Prosecco isn’t?
According to online search data, the top takeaway choice for Welsh residents is fish and chips. Pairing a glass of bubbly with a portion of battered cod and deep-fried potato isn’t new, but most of us might not have stopped to think about why it works.
According to the pairing menu, “The acidity in a good glass of Champagne balances out the oils and fat in your battered fish, as well as breaking down starches, making the meal seem lighter and crispier. Meanwhile, the fizziness and citrus notes in the wine help to cleanse your tastebuds.
Lemon juice on your fish or vinegar on your chips complement the features of a glass of bubbly well. You could swap the Champers for an English sparkling wine – but avoid Prosecco, which can overwhelm the dish with fruit flavours.”
Chinese dishes are also popular across Wales, and for crispy duck pancakes, the menu recommends a glass of Pinot Noir.
“Pinot Noir with duck is a well-loved and documented pairing, with the wine’s ripe red berry flavours contrasting the richness of the duck. A little sharpness and acidity cut through the meat’s fat, but the body of the wine is light enough not to overwhelm the dish.
If you’re planning on soaking your crispy duck in plum sauce, or adding a little extra spice, look for a sweeter Pinot Noir. If you’re sticking with Hoisin, then a drier bottle is the one for you. Avoid high-alcohol, warm climate wines like Argentinian Malbecs and California Cabernet Sauvignons, which will swamp the flavours of the meal.”
Here are some of the other top pairings from the list:
- Doner kebabs with white Zinfandel
- Meat-feast pizza with Malbec
- Veggie-feast pizza with an unoaked Chardonnay
- Tikka Masala and Beaujolais
- Chickpea curry and New World Sauvignon Blanc
- Thai green curry and Reisling
So, until you can visit your favourite restaurant or eaterie, try these combinations at home (if you haven’t already!) and maybe you will discover some new and surprising matches. To find your perfect match, visit Virgin Wines
Words: Jasper Haze
