How to Pair Wine with Takeout (Pizza, Thai, Sushi & More)

Let’s be honest—takeout is a weekly (or daily) ritual for a lot of us. It’s quick, comforting, and doesn’t require a single dish to be washed. But just because you’re eating from a paper box doesn’t mean your drink game has to suffer. In fact, wine can turn even the most casual takeout night into something that feels elevated. You don’t need to be a sommelier or spend a ton of money—just a little know-how and the right bottle from Boone’s can make all the difference.

Let’s start with the obvious: pizza. Whether you’re ordering from your favorite local joint or grabbing a frozen pie from the freezer, the right wine pairing totally depends on the toppings. For a classic pepperoni or sausage pizza, a medium-bodied red like Chianti, Zinfandel, or Barbera works beautifully. These wines have just enough acid and spice to cut through the fat and play well with the tomato sauce. If you’re going veggie or cheese-only, something a little lighter like Pinot Noir or even a dry rosé can do the trick. And yes—bubbly works too. A bottle of Lambrusco (a sparkling red) might sound strange, but it’s killer with pizza.

Now let’s talk about Thai food, especially if you’re ordering something spicy. Wine can actually tame heat and bring out the depth of flavor in dishes like pad Thai, green curry, or drunken noodles. Skip the heavy reds here—Riesling, Gewürztraminer, or a slightly off-dry white blend are your best friends. These wines have a touch of sweetness, which balances spicy heat without clashing with the herbs and sauces. At Boone’s, we keep a few killer German and Oregon Rieslings on hand that are absolute takeout magic.

Sushi night? You’re probably thinking sake, which is fair—but there are plenty of wines that can do the job too. Champagne or a crisp Brut Cava works great with sushi because the bubbles cleanse your palate between bites. If you’re more of a white wine fan, try Albariño, Chenin Blanc, or a clean, unoaked Chardonnay. These wines won’t overpower delicate fish flavors and work surprisingly well with wasabi, soy, and pickled ginger. Bonus tip: a light rosé pairs great with spicy tuna rolls or eel.

Ordering Chinese food? Think contrast and balance. A slightly sweet white wine—like Viognier, Pinot Gris, or a mellow Moscato—can balance out salty soy-based sauces and spicy dishes. For richer fare like sesame chicken or Mongolian beef, go for something like Merlot or Syrah, which have soft tannins that play nice with umami-heavy flavors. Don’t overlook sparkling wine here either—Prosecco can cut through the richness of fried apps and make everything feel a little more festive.

What about the all-American burger and fries combo? Red wine can absolutely hang. A juicy Cabernet Sauvignon, Malbec, or Grenache goes hand-in-hand with beef and all your favorite toppings. Got a spicy burger? Try a Shiraz or a chilled Gamay to cool things down without losing flavor.

Even your favorite greasy spoon breakfast-for-dinner order has a match. Think waffles and fried chicken? Try a dry sparkling rosé. Bacon-heavy meals? You’d be surprised how well they go with Chardonnay or even Beaujolais.

Bottom line: wine isn’t just for steak dinners and white tablecloths. It’s for Taco Tuesdays, dumpling Wednesdays, and lazy Sunday sushi runs. No matter what’s in your delivery bag, there’s a bottle at Boone’s that’ll make it taste even better. Come in with your menu screenshot—we’ll match it.