Up and down the country, the beginning of the month means one thing … The Pay Day Takeaway!

Yes, it’s the night when we ditch the washing up, leave the oven untouched and don’t have to slice an onion.

Whether your plans involve easy entertaining with friends or catching up on a box set – your takeaway is a luxury that deserves a bottle of great wine.

So read our top pairing tips for your post-pub Indian or Friday Fish and Chips below. Then get your wines in ready!

The level of spice in your curry is key to finding the perfect pairing for a curry.

Lovers of the nation’s favourite, Chicken Tikka Masala, should order in a white with plenty of ripe fruit to match the subtly spicy, yoghurt sauce, and you can afford to choose a dry wine when the curry's quite mild - enter an Alsace Riesling. A Grüner Veltliner would also be lovely with something a little more fragrant with a coconut base.

Turning the heat up slightly, if your curry order is more likely to be a Lamb Rogan Josh then choose a fruit-forward red such as a Pinot Noir or a Gamay from Beaujolais. If you prefer a white, you could go for a New World Sauvignon Blanc.

If you love your curries fiery however, the perfect pairing is always going to be something with loads of body and a hint of sweetness. Madras fans should try Viognier, Gewürtztraminer or an off-dry Riesling, or for a red, you can't go wrong with a Primitivo - bestselling favourite, Pillastro is a great choice.

Chinese food has it all: salty, sweet, spicy, sour, and umami - all deliciously moreish flavours but difficult to match a wine too.

We love something with a bit of body and spice to match up to the array Chinese food has to offer.

So as your plate piles high with chow mein, prawn toast, egg fried rice and crispy chilli beef, reach for a glass of white to cut through and refresh. Our best pick would be a Pinot Gris, such as the luxurious, rich Peter Weber Pinot Gris from France's Alsace region. Creamy, ripe apricot fruit flavours with elegant, minerally bite pair perfectly with those complex dishes.

But red wine lovers are covered too. Pour a Beaujolais and enjoy those red berry flavours with your crispy aromatic duck.

We've said it before, and we'll say it again: one of the best food and wine pairings on the planet is fish and chips with Champagne.

The sharp acidity you'll find in Champagne complements the acidity you get from adding lemon and vinegar to your meal, and also helps to cut through the fattiness of all of that fried food. Not only that, but the bubbles help to create a delicious sensation that stands up to thick, oily batter ... there's nothing better.

Sadly, we can't all be on a Champagne budget every week, but Cava or Crémant would make an excellent alternative. As would a citrusy dry white wine such as a Loire Valley Sauvignon Blanc (the New World style is a little too “in-your-face”), or a zippy Albariño (heaven with seafood of any kind).

We all know how good a squeeze of lemon is on fish, so it will come as no surprise that these options work well with a classic battered cod from the chippy.

Tomatoes, pepparoni, meat feast ... When it comes to wine matching your pizza look to Southern Italy for the perfect tipple.

The high acidity in the toppings needs a wine with equal brightness to make those flavours sing. A classic Sicilian red, such as w/o Organic Frappato, will make it an evening with authentic Italian flair … even if you are on the sofa. A wine made without (w/o) compromise. A delicious berry and cherry-filled red, mindfully made. And even better, it's packaged in 100% recycled glass. It’s aromatic and brimming with bright fruits.

And for those Hawaiian pizza rebels – reach for an Aussie Chardonnay, or a tropical-fruit-packed Chenin Blanc.