8 sommelier-approved wine pairings for your favorite takeout dishes

You know that dusty, straw-bottom bottle that's been in your parents' kitchen for ages? "Sangiovese, the main grape of Chianti, once lived in that bottle—and it's a super saver for your burger, especially if you love ketchup," Chang says. "The spiritual homeland of Sangiovese is Tuscany, land of bistecca alla fiorentina (Italian steaks) and pappa al pomodoro (Tuscan bread soup), so it is no stretch to see that the Tuscan wines are a perfect match."

There's a reason why chefs across the country have long paired oil-dappled crispy poultry with the bubbly stuff. "A bite of something fried chased with cleansing, yeasty bubbles makes mouths happy," Chang says. "I've never understood why Popeyes doesn’t offer bottles of champagne."

"If it's a splurge night with fancy tuna, open that old bottle of pinot noir that you have been saving for a special occasion—it might be a burgundy or an older bottle from Oregon or New Zealand," Chang says. "The highest quality pinot noir does magical things if you let it rest in the closet for a few years. And those bottle-age notes of dried fruit, tea and tobacco leaf are fantastic with fatty tuna."

"Are you wrinkling your nose and thinking to yourself, 'Ugh, I despise sweet wines'?" Chang asks, explaining that not all rieslings have RS (residual sugar after fermentation). "A little bit of sweetness is what makes this match brilliant. Sweet handles fiery spice."

"It’s tough to beat a margarita and a mezcal shot on taco night, but I like a wine at every meal, so I'd reach for bright, high-toned whites and rosés," Chang says. "Grüner veltliner will fit the bill. Squeeze that lime and match acid levels with your wine."

"I like my ramen spicy with extra chili, so the wine has to handle some real heat," Chang says. "Which is why bubbly reds are my pick. The hint of sugar tames the fiery spice, and the red fruit character of these wines plays so nice with pork and garlic. Your palate will be so clean after a bite and a sip."

For Chang, falafel is all about the sauce. "Whether you dip your falafel into hummus, a creamy tahini or something with cucumber, I vote you pour a glass of chilled sauvignon blanc," she says. "Citrus-spiked and sometimes even tropical, this white wine is so delicious with the traditional tomato and cucumber salad that often accompanies falafel."

"My current favorite match is a vegetable pizza with a ton of extra Parmigiano-Reggiano and chardonnay with a bit of barrel ageing," Chang says, nothing that pairing wines with veggies can be tricky. "There is something about that nutty cheese that harmonizes beautifully with the white wine and makes the whole thing work."