Cart 0

Five Wines You Need In Your Fridge For Takeout

Posted by Tom Kisthart on

Put down that bottle of Cabernet and let me give you some tips that will enhance your eating pleasure. You can't cook every night so you need to be ready when you end up coming home with something from your favorite spot.


Most Champagne is overpriced and most cheap stuff is undrinkably nasty. What many don't realize is that you can get some serious bubbly, if you know where to look, for between fifteen and twenty-five dollars. Bubbles will compliment nearly any food you throw up against it. Seriously. Not that I encourage eating at McDonald's but I haven't found any other type of wine that actually goes with it. Eating something with spice, the bubbles and acid will sooth and nurture it. Nothing is more versatile. RecommendedJo Landron Atmospheres Method Traditionnelle NV  & Raventos i Blanc l'Hereu 2013.


No not Muscat, Moscato or anything like that. Muscadet is an area in France's Loire Valley that produces dry, crisp, strikingly mineral white wines. Consumer confusion of what it actually is has helped keep prices low. You can find some of the best examples of the region for under fifteen. These are seriously good wines and many of them are organic. The traditional pairing is oysters but feel free to gulp some with sushi. Do yourself a favor and pop a bottle of Muscadet with anything from Big Ray's Fish Camp. You're welcome. Recommended: eagerly awaiting arrival of Domaine de la Pépière next week.


White Zinfandel is not rosé. It's a disaster. Find yourself a nice dry bottle of rosé preferably from the South of France but many other places make good stuff. You know what rosé goes really good with? Florida. Yet still, NYC drinks more rosé in the month of August than we drink all year (probably true if you exclude Miami). Rosé is the runner-up to bubbles for food pairing versatility - plus it has a better shot at pairing with steak. If you haven't indulged in some fish tacos with rosé recently well what the hell are you doing with your life? Recommended: Triennes Rosé 2015 & VieVité Rosé Côtes de Provence 2015.


Again I'll bash what gives it a bad rap: Beaujolais Nouveau. If you like the taste of sulphur and bananas in your wine, have at it. If you want something that smells like delicate perfume mixed with fresh berries and gentle spice, seek out a real bottle of Beaujolais. If you find a good producer (ask your trusted small wine shop if you don't know) then one labeled as Beaujolais Villages (or simply Beaujolais in some cases) can do. Even better, seek out what is called Cru Beaujolais, you'll know it by the additional name of the village on the label such as Morgon, Fleurie our Moulin-a-Vent. Yes, this is red that you can keep in your fridge. Take it out like 20 minutes beforehand to bring up the temperature a bit. Eat it with everything. Bathe in it. RecommendedJean-Paul Brun l'Ancien Beaujolais 2013. More Beaujolais options coming soon.


I shouldn't have to keep saying this but not all Riesling is sweet. Even if it is sweet, that's not necessarily a bad thing. Some of the best wines in the world are Rieslings with a bit or a lot of sweetness. I want Thai food with Riesling, I want curry. I want anything with a little or lot of spice. Then I want more. Get started with some crispy duck. A good alternative (although quite different) is Gruner Veltliner from Austria. Recommended: Von Winning Riesling 'Winnings' Pfalz 2014. I'm a Riesling slacker, we can do a better job at getting more great ones in...

Now go out into the world and explore. 

Share this post

← Older Post Newer Post →