By Kyle Young
Pizza: Remember that Chianti we were talking about? It also goes well with pizza. You could try a crisp-medium bodied white as well, like an unoaked Chardonnay.
KD: There are many ways to eat this staple of University diets. Plain would pair with a crisp, dry Riesling (ask for the Kabinett style), so as to cut through the starch or, if you like red, perhaps a Cabernet France. If you want to add Ketchup, then perhaps a Barbera from Italy.
Chinese Take Out: Back to that Riesling Kabinett for this one, or even a Gewurztraminer. Alternately you could pick up a Sauvignon Blanc from New Zealand to help with some of the grease.