It’s so important to support local restaurants right now. While it’s not a traditional dining out experience, take out from your favorite restaurant can provide some semblance of normalcy. For many who’ve worked through their pantry staples for the past five months, take out from your favorite restaurant can be quite the treat!

Even if you don’t have a sommelier by your table, you can elevate your dining experience by following this simple wine pairing guide. Here are our easy recommendations for your next at-home feast.

Southeast Asian Foods (Chinese, Indian, Thai) | Gewurztraminer

A simple tip to consider is the spicier the food, the colder and sweeter/fruitier the wine. A crisp white wine like Willm’s Gewurztraminer from Alsace will match up well against hot Szechuan spices and chili powders. Dry or off-dry Rieslings and Gruner Veltliners are excellent choices if you don’t like sweeter wines. The lower alcohol, higher acidity content counteracts heat.

Pizza | Barbera or Sangiovese

We know our pizza in Connecticut. When you’re enjoying the best pizza in the country, grab a classic Italian red like a Chianti or Barbera. Having a case on hand of Giordana Barbera d’Asti is the ultimate choice. The cherry notes from the barbera will balance out the creaminess of the mozzarella and compliment the acidity of the tomato sauce. Bon Appetit!

Mexican | Malbec or Rioja

You may miss the sizzle of fajitas approaching your table, but if you’re still craving carne asada,you’ll need a bold red to stand up. Look to a rich Malbec or Rioja. We think Mythic Vineyard Malbec is a great value. It’s a concentrated, dark-fruited wine that works beautifully with some smoky char from the grill.

New American | Rosé

For the catchall that is “New American” cuisine, go with one of our favorite food pairing chameleons, rosé. From chicken and waffles with a spicy slaw, to crispy duck confit, the crisp acidity of the rosé will keep you refreshed bite after bite. We love Commanderie de Peyrassol Cotes de Provence Rose.

Seafood | Vinho Verde

A delicate meal like seafood needs a delicate wine to match. It’s easy to overpower fish and shellfish with your wine so grab something white, crisp and refreshing like Gatao Vinho Verde. Caution, this wine will disappear from the bottle quicker than you’d think! You may need two bottles.

BBQ | Pinot Noir or Bordeaux

The bold flavors of spice rubs and BBQ sauce need a wine that can match it. Depending on your BBQ philosophies, you’ll most likely be having either pork or beef. When you’re grabbing some slow-cooked BBQ pork ribs, go with an Oregon Pinot Noir like 99 West’s Willamette Valley Pinot Noir. When brisket is calling your name, try a Bordeaux blend of Cabernet and Merlot like Bel Ormeau Blaye Cotes de Bordeaux.

Let us know if you have any food pairing questions! Enjoy!