The phrase “It’s five o’clock somewhere” has a special place in the hearts of most wine lovers. It means it’s time to open that bottle.
But five o’clock can also be daunting, especially if you haven’t decided what’s for dinner yet. Not to worry.
Takeout is always an option and here in southern Nevada we are blessed with a wealth of choices. Let’s start with pizza.
Whether you like a simple pepperoni pie or something more adventurous, like pizza Bianca, consider Italian reds from two very different locales. Brunello di Montalcino or Sangiovese from Tuscany and Barbera D’Alba from Piedmont.
The Brunello/Sangiovese is intense, savory, rustic and built for the long haul. Its taste profile is sour cherry and dried herbs with a touch of forest floor. You’ll want to decant before serving.
The Barbera is juicy, vibrant and drinks well young. It has high acidity to cut through richness. It tastes of raspberries and black cherries.
A completely different option is to pair your pie with Brut Rosé sparkling wine. Think of it as a palate cleanser.
The bubbles cut through the melted cheese and cured meats. It makes a casual pizza into an occasion.
If you’re craving tacos, choose your wine based on the type of filling. Fish tacos and Grüner Veltliner are a perfect match. The wine is zesty, sharp and it loves salsa, lime, and cilantro.
If you’re going richer like carnitas or chorizo, lightly chill a bottle of Gamay. It’s juicy, vibrant and it doesn’t have heavy tannins that will fight the heat of your dish.
Pinot Gris is another option. It pairs well with onions and fresh herbs.
If you fancy some fried chicken, pop the cork on a bottle of Brut Champagne. With salty, deep-fried food, your best friends are the bubbles and the acid.
If Indian is on the menu, Riesling works beautifully with hotter curries because of its low alcohol and touch of sweetness. For milder dishes like butter chicken, try an Australian Shiraz.
Takeout doesn’t have to be boring. You can use your wine choices to elevate your experience. Cheers!
