foodie heaven

Ever thought about matching your takeaway with wine? Here’s a handy guide…

Everyone loves a takeaway, right? We eat way more takeaways than we’d ever admit to our bank manager, but when it comes to food and wine matching no-one ever talks about takeaways; it’s all fine dining, home cooking and gastro pubs, but let’s not leave the takeaway out in the cold.

Bowl_of_food.jpg

Why should the only drink choice when ordering your favourite home-delivered food be that 1.5 litre bottle of Coke begrudgingly accepted from the delivery driver? Why not a warming and spicy Malbec or a chilled and sophisticated Viognier?

We’ve taken the bull by the horns (someone had to) and eaten our way around the takeaway spectrum to offer up some brilliant and inspirational food and wine matches from pizza to pho, fish & chips to curry, all paired with wines from the moreno portfolio.

Now it’s your turn, so bon appétit, buon appetito, itadakimasu, nom nom.

Fiennes English Sparkling Wine with Fish & Chips

We support our local chippies so why shouldn’t we support our local winemakers too? This stunning English fizz comes from East Sussex from vineyards almost as close to the sea as the fish it’s being paired with. Bubbles and batter are a match made in heaven and this Chardonnay-dominant blend is bright and fruit-packed with great acidity to complement the fish and freshen the palate.

Modda Gragnano with Pizza

Drink and eat like the Neapolitans with this ultimate pizza wine. Made from Piedirosso, Aglianico and Sciascinoso grapes grown on the volcanic soils of the Sorrento Peninsula, the Modda Gragnano is light-footed with a hint of fizz that carries the red berry and cherry characters that work so well with the humble but world-conquering pizza.

La Gran Bestia with a Burger

The burger renaissance shows no signs of waning, which is good news for Argentinean winemakers whose signature red variety Malbec is just at home with minced steak in a bun as it is with straight-up steak. This Malbec-Bonarda blend comes from the iconic Mendoza Valley and is as big, juicy and meaty as any burger we can think of. Intense, bold and lush enough embrace any toppings you wish to throw at it.

AKEMI Blanco with Sushi

Spain’s top Sushi chef Felix Jimenez created this wine specifically to serve at his Michelin-starred nine-cover restaurant KIRO in Logrono, but you don’t need to board a plane to enjoy this oak-aged white Rioja made from 100% Viura. This delicate and balanced wine will make any fish dish sing; its natural acidity, floral and citrus notes pairs wonderfully with the subtle flavours of sushi.

Bertola Oloroso with Pho

An off-the-beaten-track pairing that will impress any dinner guest, even if you’re not cooking! The hearty, intense, spicy and umami flavours from the bone broth are matched by the Oloroso’s deep complex flavours and kick of caramel sweetness. Aged in American oak in a 12-year solera system, this is a serious sherry that brings out the best in the Pho… a mind-blowing match.

Maray Viognier with Chinese or Indian

Peddlers of overly-carbonated tasteless lager be warned, as this killer pairing for spicy Indian or Chinese cuisine could seriously rock the boat. This aromatic, citrus and floral Viognier comes from Chile’s cool-climate Limari region and works a treat with spicy, fragrant dishes, taking heat and salt in its stride.

Alambre Moscatel with Chocolate

The chocolate run used to take place during the advert break; a mad dash to the corner shop to stock up on Cadbury’s. Now we can simply pause the TV to go and fetch our sweet treats, but that doesn’t make the post-takeaway chocolate feast any less necessary. Pair your favourite bar with this outstanding sweet wine from Portugal’s Setúbal Península; it’s bright and balanced with mandarin and orange blossom sweetness and rounded acidity.

Ruth Charlton