IT’S Friday night, and you know what that means? TAKEAWAY!
If you’re wanting to wind down with your favourite green curry and a glass of something delicious, we have the perfect list for you. Sommelier Stephanie McCann has devised the best wine and takeaway matches, thanks to EatNow. Why? Because we Aussies are a classy lot who deserve to have the finest wine with our cheeseburgers ... 1. PAD THAI
The fresh red apple flavours and full texture of a wine like a Pinot Gris match well with the sweet spices in chicken or seafood pad thai. Pair with (white): T’Gallant “Tribute” Pinot Gris, Mornington Peninsula, VIC
A Tempranillo is a lighter-style red with savoury cherry flavours that tie-in again with the sweet spices in a Pad Thai. Pair with (red): Samuel’s Gorge Tempranillo, McLaren Vale, SA 2. BBQ CHICKEN
A number of white wines would go with BBQ chicken but a nice, clean glass of Chardonnay would balance out the smoky flavour and balance out the oil. Pair with: Sticks Chardonnay, Yarra Valley, VIC
A red like Zinfandel is the best wine to pair with BBQ chicken because of its combination of fruity and smoky flavours. In warm weather, you can’t beat a well-chilled dry rosé for something a little more refreshing. Pair with (red): Buckshot Vineyard The Square Peg Zinfandel, Heathcote, VIC 3. GREEN CURRY
A green curry needs a thirst-quenching Gatorade equal — a white wine like Vermentino with its fresh, clean flavours will help you get through the spiciness of the curry. Pair with (white): Oliver’s Taranga Vermentino, McLaren Vale, SA
A rich, full-bodied Shiraz will complement the strong flavours in the curry. Pair with (red): Charles Melton Shiraz, Barossa Valley, SA
