🍕 Pizza & Wine: A Classic Duo

The key to pairing wine with pizza is balancing acidity and fat. Tomato sauce has high acidity, which means you need a wine that won’t feel too heavy.

✔ Best pairings:

  • Chianti – A no-brainer. Its bright cherry notes and herbal edge cut through gooey cheese.
  • Barbera – Fruity, medium-bodied, and easygoing – perfect with Margherita or pepperoni.
  • Provence Rosé – If you’re having a white pizza or veggie-topped option, rosé is an underrated match.

🚫 Avoid oaky reds like heavy Napa Cabernets – they clash with tomato-based sauces.

🍔 Burgers & Wine: Elevate Your Takeaway

A juicy burger needs a wine with enough body to match. You’re looking for bold fruit, good acidity, and smooth tannins.

✔ Best pairings:

  • Malbec – Rich, dark fruit with a hint of spice = a dream with a beef burger.
  • Zinfandel – Fruity and punchy, great for a cheeseburger or barbecue sauce toppings.
  • Grenache-based blends – Works beautifully with loaded burgers featuring bacon or blue cheese.

🚫 Avoid delicate white wines – they’ll disappear under all that meaty goodness.

🍣 Sushi & Wine: The Unexpected Pairing

Sushi might seem tricky, but the key is matching freshness with freshness. Think crisp whites, mineral-driven rosés, and lighter reds.

✔ Best pairings:

  • Riesling (dry or off-dry) – The acidity and slight sweetness make it amazing with soy sauce and wasabi.
  • Albariño – Zesty, saline, and perfect for tuna or salmon sashimi.
  • Beaujolais (Gamay) – If you prefer red, go for light, low-tannin options.

🚫 Avoid big, oaky Chardonnays – they overwhelm delicate fish flavours.

🍛 Curry & Wine: The Spice Balancer

Spicy food needs a wine that won’t fight with the heat. Off-dry whites and low-tannin reds work best.

✔ Best pairings:

  • Gewürztraminer – The floral, lychee-driven character is amazing with Thai or Indian curries.
  • Pinot Gris (Alsace) – Richer than Pinot Grigio, making it a great match for butter chicken or korma.
  • Chilled Grenache or Pinot Noir – Light enough to complement spice without overpowering.

🚫 Avoid high-alcohol wines – they make spice feel even hotter.

🍟 Fish & Chips & Wine: A British Favourite

Battered fish and crispy chips need bubbles – simple as that.

✔ Best pairings:

  • English Sparkling Wine – Crisp, lemony, and the perfect balance to fried food.
  • Picpoul de Pinet – A Mediterranean seafood specialist that works brilliantly with salty, crunchy dishes.
  • Chablis – Classic choice, with steely minerality that complements fried fish beautifully.

🚫 Avoid heavy reds – too much tannin + fried food = not a good time.

Read our English Sparkling Wine Guide

Takeaway & Wine: No Rules, Just Fun

Pairing wine with takeaway isn’t about strict rules – it’s about drinking what makes you happy. If that means Champagne with a kebab or Pinot Noir with Chinese food, go for it. Life’s too short for bad pairings.