Elevate Your Weeknight Takeout with 5 Great Wine Pairings

“Chinese is a broad category, but soy-forward lo-mein noodles or fried rice are often a common denominator. The delicate floral notes and crisp minerality of a good Sauvignon can cut nicely through these Chinese staples,” Clarke explains. ($17; wine.com)

“It’s true that there’s no beating pizza and beer (even the Italians prefer this combination), but if you’re going to do wine, Italy’s hallmark Sangiovese is a good place to start,” says Clarke. “The complexity of a Chianti Classico Riserva might be a little much for pizza, but a friendly, soft Rosso di Montepulciano or Rosso di Montalcino will provide the dryness necessary to stand up to pepperoni and sausage, while remaining light enough for the relatively simple ingredients.” ($18; astorwines.com)

“A well-crafted vermouth can be wonderfully light and floral on the nose but have a pleasantly surprising dry finish. It’s perfect for maintaining that light freshness we expect from a sushi dinner, while really drawing out the umami characteristics of our raw fish of choice,” suggests Clarke. ($24; drinkupny.com)

“A meaty, greasy burger calls for a big bold red. And the relative dryness, structure, and succulence of most food-friendly Cab blends will bring out the peppery, savory, pseudo-grilled qualities of your favorite flame-broiled fast lunch,” Clarke says. ($21; wine.com)

“While the peppery notes of the Syrah grape make for an interesting burrito accompaniment, spice in a dish and spice in a wine are very different,” Clarke explains. “What's more important here is that the red wine's tannins be ripe and soft; otherwise the spice of the chipotle chicken or fajita steak will make them taste harsh. More and more producers are making approachable red blends with food in mind, and a lot of times, Syrah is the grape of choice.” ($13; getwineonline.com)