What wine do you drink with take out?

Here are a few suggestions from our friends at the daily Sip.

Chinese: This is a tough one since Chinese food can be spicy, mild, steamed, fried–you name it. Generally, with the lighter, milder options, we go for Chardonnay, such as a basic white Burgundy. For the more powerful, heavier dishes, try a red Bordeaux. The Chinese themselves love it, after all. There’s plenty of Medoc from 2005, 2006 and 2008 on the shelves for under $15 that will do the trick.

Sushi: New Zealand Sauvignon Blanc, especially from 2010, is a perfect match–and there are oodles of selections for $10. If you prefer red, try a 2009 Pinot Noir from New Zealand, which won’t overpower the fish. Big brands such as Oyster Bay, Villa Maria and Nobilo offer great bang for the buck on both varieties.

Pizza: Do what the Italians do: Drink Sangiovese. The acidity and fruit are the perfect balance with pizza, from Domino’s to Motorino. Always a safe bet is Chianti Classico, particularly Rocca Del Macie 2008 ($14).

Mexican: While it makes sense to pair a basic Rioja–such as Marques de Casceras ($13)–with Mexican food, in many ways this cuisine is as varied as Chinese food: Some takeout items are spicy, some are hearty, some are mild. For whites, we like a Chenin Blanc such as Mulderbosch from South Africa ($12),a great match for fish tacos. And for red, try a versatile, reliable Malbec such as Yellow+Blue ($10/1L).

Thai: Get an off-dry Riesling. The sweetness and spiciness pairs perfectly with green curry. Our pick: Dr. L ($8), made by Germany’s most famous and successful winemaker, Ernst Loosen. Always an awesome wine at a great price.