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Wine & Takeout: The Quintessential Combo Meal
 (Family Features) - 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, according to a new study from
the Wine Market Council and Merrill Research.
"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 and author of "Everyday Dining with Wine" and "Great Wine
Made Simple." Robinson, who also hosts the new wine pairing/cooking
show "Pairings with Andrea" on the Fine Living Network, has teamed
up with the Wine Market Council to share wine pairings for
America's favorite on-the-go eats.
- PIZZA — The red Sangiovese grape, whether as a varietal or in
the classic Chianti wine from Italy, is perfect with pizza.
Sangiovese grapes have zesty acidity to complement tangy tomato
sauce and cut through rich cheese. For white wine lovers, the
Sauvignon Blanc grape's lively acidity and grassy character create
flavor fireworks with tomato sauce, oregano and bell peppers.
- CHINESE — Whether sweet and sour or stir-fried with soy sauce,
Chinese food has lots of crunchy-sweet veggies, sometimes with a
kick of spice. Pair Chinese with a wine made from the
Gewürztraminer grape — the soft fruity, spicy flavors complement
the veggies and contrast with the salty soy and spice. Or consider
a red wine made from the soft, Gamay grape, which complements
sweet and sour and hoisin sauces. The Gamay's earthiness also
brings out the subtle tastes of soy, garlic and fermented black
beans in stir-fry.
- FRIED CHICKEN — There's nothing better than the scrubbing
bubbles of a sparkling wine to cut through the crispy coating of
fried chicken. Look for value choices like Spanish cava or American
sparkling wine. For red wine lovers, wines made with soft and
juicy Gamay or Beaujolais grapes have lively acidity and plush
fruitiness — perfect for cutting through the richness and
showcasing chicken's tenderness.
- MEXICAN — Mexican and Tex Mex have spunky flavors that need a
lively yet rich wine to beat the chili heat and complement the
spark of lime while matching the richness of avocado and cheese.
California and Washington wines made from rich-but-racy Fumé Blanc
grapes are perfect with these foods. Another alternative is dry
rosé wine, which has the fruity intensity and spice of the red
grapes from which it's made while providing the lively acidity and
refreshment of a white wine.
- BARBECUE — Wines made from Riesling white grapes are the best
with barbecue. The concentrated fruit of the Riesling grape stands
up to even the heaviest meats. For red wine fans, the big, bold
Zinfandel grape works well, offering lots of smoky and spicy
flavors to stand up to barbecue's bite.
Don't see a pairing for your favorite takeout meal? Find
additional pairings for other on-the-go favorites like Indian and
sushi, plus tips and information at www.wineanswers.com.
SOURCE: Wine Market Council
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