Wine and...Fast Food?

October 04, 2010
Photo: Lee Harrelson; Styling: Mindi Shapiro
Can wine really go with anything? We tested 8 fast food combinations to find out. By: Gretchen Roberts
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Quick Food, Great Wine

Photo: Lee Harrelson; Styling: Mindi Shapiro
You may not be able to BYOB to Taco Bell or Arby’s, but why not swing through the drive-through and take your food home to pair with a bottle of wine? The defining characteristics of fast food, takeout, and delivery are quick and cheap, so we found 8 inexpensive wines to match.

 

 

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Bacon Cheeseburger and Fries

Photo: Lee Harrelson; Styling: Mindi Shapiro
All the major fast food chains from McDonalds to Wendy’s sell this heart-stoppingly decadent combo. Smoky bacon, hearty beef, melted American cheese, and various condiments and toppings from pickles to ketchup and mayo make this sandwich fairly complex in flavors and textures. Try it with a big, smoky, bold red like the 2008 Boxhead Shiraz (Australia, $10).

 

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Roast Beef Sandwich

Photo: Lee Harrelson; Styling: Mindi Shapiro
Arby’s and Hardees’ roast beef sandwiches are thick and hearty, but not overwhelmingly meaty. A simple red wine like the 2008 Hogue Red Table Wine (Washington, $10), a smooth-drinking blend of Cabernet Sauvignon, Merlot, Syrah, and a touch of Malbec, pairs well with the sandwich and any accompanying sauces.

 

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Fish Dinner

Photo: Lee Harrelson; Styling: Mindi Shapiro
Whether you swear by Long John Silver’s or Captain D’s, fried whitefish with various fried accompaniments from French fries to hushpuppies calls for an unoaked, high-acid white wine to cleanse the palate of all that grease. Crisp, bubbly dry sparkling wine is the perfect foil to fatty foods—try the NV Freixenet Cordon Negro Brut Cava (Spain, $10).

 

 

 

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Chicken Sandwich

Photo: Lee Harrelson; Styling: Mindi Shapiro
You’re already breaking the rules by uncorking wine with fast food, so why not try a red with chicken tonight? Grilled or fried, Chick-fil-A or KFC, a chicken sandwich with a slight hint of spice is a good match with an easy-drinking, fruity red like the 2008 Tempra Tantrum Tempranillo/Merlot blend (Spain, $10).

 

 

 

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Beef Tacos

Photo: Lee Harrelson; Styling: Mindi Shapiro
Seasoned ground beef, cheese, and lettuce encased in a crisp, crunchy shell is the classic Mexican-American take on tacos, though ingredients and levels of spice vary slightly between chains like Taco Bell, Taco John’s, and Del Taco. Try a stack with a fruity New World red like the 2007 Tercos Bonarda (Argentina, $12). Argentine Bonarda, a grape variety that might have originated in Italy, tastes like a fruit-forward Chianti that washes the tacos down in style.

 

 

 

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Kung Pao Chicken

Photo: Lee Harrelson; Styling: Mindi Shapiro
“Fast Chinese food” is practically an oxymoron when you’re chopping and stir-frying at home, but you can pick up a container of Kung Pao Chicken lickety-split at Panda Express or Manchu Wok. A spicy Szechuan dish made with chicken, chiles, and peanuts, this entrée calls for a slightly-sweet white wine to tame the spice, like the 2009 Pacific Rim Gewürztraminer (Washington/Oregon, $10).

 

 

 

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Italian Sub Sandwich

Photo: Lee Harrelson; Styling: Mindi Shapiro
Classic Italian subs from Subway, Quizno’s, and Firehouse Subs have a cacophony of flavors and textures—umami-laden ham, salami, and pepperoni; creamy cheese; crisp, crunchy vegetables; and the classic tangy red wine vinaigrette. An Italian red like the 2008 Frescobaldi Remole (Italy, $10) brings those flavors into wondrous harmony with its dry, earthy, cherry flavors.

 

 

 

 

 

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Pizza

Photo: Lee Harrelson; Styling: Mindi Shapiro
The ultimate takeout food is pizza delivery, since no effort beyond dialing Domino’s or Pizza Hut is required. Whether you prefer a meat-laden supreme deep dish or a thin, crisp chicken pizza, a lightweight Italian red like the 2008 Banfi Dolcetto d’Acqui (Italy, $12) is versatile enough for any pizza combinations with its lip-smacking acid and light cherry flavors.

 

 

 

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