The Delivery Bag

What goes better with food than wine? Probably nothing; except a perfectly matched wine. That’s why we at Chelsea Wine Vault are excited to partner with Seamless for an exclusive peek inside our Tuesday Night Takeout classes. Starting this month, we’ll be holding a wine pairing class on the last Tuesday of each month that shows attendees how to find the perfect wine match to bring out the flavors of their favorite takeout foods.

Pad Thai from Ruby Foo’s

The first Tuesday Night Takeout class on May 28^th at Chelsea Wine Vault will focus on Thai food. We’ll order some standout dishes from local Thai restaurants, including favorites like pad thai, coconut curry, chicken satay, and maybe even tangy tom yum soup. We’ll pick out some of the dominant flavors in the cuisine (herbal, fresh, nutty, spicy), and figure out what kind of wine flavor profiles match best with the flavors of the food. Then we’ll go through a lineup of 6 wines that we really love with Thai food, ranging from light and crisp white wine for shrimp, wines with a touch of sweetness to balance out spicy green curry, silky rosés and even the occasional red for dishes featuring beef or pork. Sounds good? You can join up online.

After the class, we’ll do a recap post so you can brush up on what you learned and find out more about pairing wine with your favorite Seamless takeout orders. We’ll share a list of exactly what we ordered, and links to the wines we poured, so you can recreate the experience at home. We’ll also include some of our attendees’ most thought-provoking questions, and our instructor’s answer for good measure. Watch this space for more wine and food posts from us, and of course, we’ll be happy to answer any of your food and wine pairing questions here in the comments, or on our Twitter  and Facebook  pages!

About Chelsea Wine Vault:

Chelsea Wine Vault is a store run by wine lovers for wine lovers, with a focus on food pairing and education. Visit our flagship store located in the historic Chelsea Market building on 9^th Avenue in New York City, or find your favorite wine and spirits online at www.chelseawinevault.com. 

Dear Potatoes,

You are a joy. A real true treat. 

image via commons.wikimedia.org

You are really delicious when fried.

image via simplyyummyfood.blogspot.com

In string form…

image via lynnkessel.blogspot.com

Or in chip form.

image via whatscookingamerica.net

But you do a damn good job when roasted.

image via tennessippi.blogspot.com

We also don’t hate when you’re baked.

image via tumblr.com

You are crispy, yet soft. Our love for you knows no bounds.

image via imgur.com

Oh, and mashed potatoes are such a gift.

image via holeinthefence.net

You, Mr. Potato, are a hero.

image via comicsalliance.com

With love,

Seamless

image via salmoncabin.com

Guest Blog by Bottlerocket Wine & Spirit

So you’ve ordered your tuna rolls or burrito from Seamless. While you wait with a grumbly belly on the delivery guy, have you thought about a wine to pair with the tasty treats? While our first advice at Bottlerocket is always “Drink what you like,” the right wine can elevate your experience and set your taste buds humming. But how do you know what wine to choose?

Japanese

As a general rule, it works to pair “like with like.” Light-bodied, crisp wines with fresh acidity (think Sauvignon Blanc/Sancerre, Grüner Veltliner, Albariño or Vino Verde for example) enhance food flavors like a squeeze of lemon juice. Any of these or other similar style dry whites will work with most sushi and sashimi. And don’t rule out sparkling wine! Their “scrubbing bubbles” – whether from Champagne, Cava, Prosecco or Crémant – are a refreshing foil to fatty fish and the sinus-clearing power of wasabi.

What doesn’t work with Japanese take-out? Big, brash red wines (California Cabernet Sauvignon, we’re looking at you!) and full-bodied whites with lots of oak influence (sorry Chardonnay) with will steamroll over sushi’s subtle flavors and textures.

Mexican

Conversely, robust and juicy reds are often perfect partners for rich and spicy Mexican take-out. Malbec from Argentina anyone? Beyond the usual components – acidic and spicy salsa, fatty cheese and corn or flour tortillas – think about the way the ‘main ingredient’ is being prepared. Grilled steak or carne asada? Slow-cooked pork? Marinated chicken? Sauteed veggies?

Grilled red meats can stand up to bigger, bolder wines and we especially like them paired with Carignan-Syrah-Grenache blends from Southern France or Spain. Fish tacos on the menu? Remember the lessons learned from sushi and grab a chilled Albariño, Sauvignon Blanc or light rosés.

Think beer is the only carbonated beverage that belongs on the table with Mexican? Replace those hoppy bubbles with sparkling wine for a refreshing change that also calms the habanero-fueled fire in your mouth and cuts through the gooey, cheezy fun of a quesadilla.

And don’t ignore the alcohol content: higher alcohol wines accentuate the spice “burn.” Lower alcohols options – white, red, rosé or bubbly – will literally be more refreshing.  And if you love fire-alarm salsas, opt for a white or rosé with a little sweetness (German Riesling or off-dry Moscato) to douse the flames in your mouth!

Ultimately, remember that this is just dinner. Don’t be afraid to break the ‘rules’ and try combinations that seem intriguing and fun.

Try your hand at this pairing business yourself. Join us at Bottlerocket & Seamless Order In: Take-Out Food & Wine Pairing on Thursday, May 30^th at Bottlerocket. Tickets and details here.