Vino File: Vino, to go
Take takeout up a level: enjoy it with an appropriately paired wine.
Forget Styrofoam or rumpled brown bags - if your to-go meal is accompanied by the right wine, it'll taste like you're eating it from a white tablecloth.
When matching foods with wine, Molly Morris of Tutto Vino in Dublin suggests selecting a bottle that has a similar, complementary flavor profile, but with an edge that can cut through - but not overwhelm - the food's flavors.
Easy to explain, but not so easy to execute. Especially with sometimes-tricky dishes like sushi and pad Thai.
So Morris got us started with suggestions for what you'll want to have on hand for all of your summertime takeout meals.
Four Vines Naked chardonnay (2008)
Region: Santa Barbara County, California
Flavors: Unoaked, with a light, crisp taste
Also pairs well with: Any fish dishes, especially tuna
Molly Morris' advice: "Unoaked chardonnay is sort of the new big trend in chardonnay right now. A lot of people feel you get more of the flavor of what the wine is supposed to be."
With spicy Thai:
Kung Fu Girl Riesling (2008)
Region: Columbia Valley, Washington
Flavors: Off-dry, with honeysuckle and other floral flavors
Also pairs well with: Any spicy Asian dishes
Molly Morris' advice: "Charles Smith, the producer, decided he was going to help turn Washington state into the next Napa, Sonoma. And he's doing a great job."
With BBQ pork:
Porque no? organic red blend (2006)
Region: Napa Valley, California
Flavors: Zinfandel makes up the majority, lending it a fruit-forward taste
Also pairs well with: Anything spicy
Molly Morris' advice: "Julie Johnson, the producer, had a bunch of this in storage and the building caught on fire, so she actually made a barbecue sauce out of this."