A Chinese takeaway is one of the great British Friday night traditions, but most of us just grab whatever’s in the fridge. With a little thought, the right wine can make it so much better. Chinese food covers a huge range of styles, from sweet and sticky to numbingly spicy, so there’s no single answer, but a few wines cover almost everything.
Why aromatic whites are such a good fit
Lots of Chinese dishes combine sweetness, salt and gentle spice. Aromatic white wines with fresh acidity and a touch of fruit sweetness handle that balance beautifully. Riesling, Gewürztraminer and Pinot Gris are the stars here.
Sweet and sour dishes
Sweet and sour chicken or pork needs a wine with a little sweetness of its own. Otherwise the sauce makes a dry wine taste thin and sharp. An off-dry Riesling is ideal. Kloster Eberbach Riesling Kabinett has enough fruit to match the sauce and enough acidity to keep it fresh.
Crispy duck with pancakes
Duck is rich, and hoisin is sweet and savoury. This is where a red wine works well: a soft, fruity Pinot Noir is a classic match. Nautilus Estate Pinot Noir or Veramonte Pinot Noir from Chile both have the cherry fruit and gentle tannins needed.
Sichuan and spicy dishes
Sichuan pepper and chilli bring real heat. As with Thai food, go for lower-alcohol, aromatic whites. Gewürztraminer is a brilliant choice: Gustave Lorentz Gewürztraminer Réserve has the lychee and spice to stand up to it. A sweeter Riesling such as Schmitt Söhne Piesporter also cools things down.
Black bean, beef and chow mein
Beef in black bean sauce is savoury and salty. A juicy, low-tannin red works well: Merlot or a soft Grenache blend. Bear & Star Merlot is smooth and fruity, and lower in alcohol too.
Dim sum and seafood
Steamed dim sum, prawn dishes and salt and pepper squid all suit crisp, fresh whites or fizz. A dry Cava such as Freixenet Cordon Negro is a brilliant all-rounder with fried dishes. Albariño also works well with seafood; try Pionero Albariño.
Char siu and sticky ribs
Sweet, sticky, barbecued pork loves a fruity red or a rich rosé. A ripe Zinfandel or a juicy Shiraz can handle the sweetness. Bear & Star Shiraz has the soft, ripe fruit needed.
Egg fried rice, noodles and vegetables
These gentle dishes are easy to match. Pinot Grigio or an unoaked Chardonnay work nicely. Bottega Pinot Grigio is a safe choice.
A mixed takeaway?
If the table is covered in different dishes, choose one versatile bottle. An off-dry Riesling is the closest thing to a universal Chinese food wine. A dry rosé is a good backup, with enough fruit for sweet dishes and enough freshness for fried ones.
Our takeaway shortlist
- Best all-rounder: Kloster Eberbach Riesling Kabinett
- Best with duck: Nautilus Estate Pinot Noir
- Best for spicy dishes: Gustave Lorentz Gewürztraminer
- Best with fried food: Freixenet Cordon Negro Cava
Like spicy food? Read our guide to the best wine with Thai food next.
FAQs
What wine goes with a Chinese takeaway?
An off-dry Riesling is the most versatile choice for a mix of dishes.
What red wine goes with crispy duck?
Pinot Noir, with its soft tannins and red cherry fruit, is the classic match.
Does sweet and sour need a sweet wine?
A wine with a touch of sweetness works best; otherwise the sauce makes a dry wine taste sharp.