Pair it with: A dry, sparkling red like Lambrusco
Why: The smoky, not-quite-spicy flavor bomb that is a carnitas burrito pairs perfectly with a Lambrusco -- not the sparkling candy concoction favored by your crazy aunt in the early ‘90s, but a dry and earthy Emiglia-Romagna-style bottle.
Try this one: Cantina Ceci La Luna Lambrusco dell’Emilia IGT ($19)
Pair it with: A brut sparkler
Why: For something salty and oily like ramen, it's best to aim for a sparkling wine that falls on the slightly sweeter side of brut, like Prosecco or sparkling Muscadet. Plus drinking slightly poorer person's Champagne with normal meals is kind of badass, and will garner you more likes on your food journal Blogspot.
Try this one: Julien Braud, “Le Bulle de l’Ouest” Muscadet ($23)
Spicy Tuna Roll
Pair it with: New World Pinot Noir
Why: Though the obvious selection is a light white -- duh, fish -- tuna is on the fatty side so it can handle a bit more body, like a New World Pinot Noir from Sonoma or Willamette Valley. The bursting cherry fruit flavor will highlight the sweetness of the sushi rice, enhance the saltiness of the seaweed, and dance with that distinct wasabi heat.
Try this one: Mouton Noir O.P.P (Other People’s Pinot) ($17)
Chicken Tikka Masala Pair it with: A hefty rosé, like Cerasuolo
Why: A rich and round rosé will complement both the acidity and the spice of that creamy, rich tomato sauce with just enough zesty coolness. A bold French rosé (i.e. not a Provincial) or a Cerasuolo, the Italian rosé made from the thick-skinned Montepulciano grape, will both do quite nicely.
Try this one: Marramiero DaMa Montepulciano Cerasuolo d’Abruzzo DOC ($14)