How Long Does Wine Last After Opening? A Simple Guide.
How long does wine last after opening? Get tips on properly storing opened bottles & learn factors that affect wine's shelf life from this handy guide.
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Moët vs Veuve Clicquot: Which Champagne Is Better?
Same region, same method, same parent company, two different personalities. The grapes, the history, the taste and which one to buy for which night.
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Vintage vs Non-Vintage Champagne: The Difference Explained
Non-vintage is a blend of years made for consistency; vintage is one great year aged longer. How each is made, how they taste, what they cost and which to buy.
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Chardonnay Food Pairing: What to Eat With Oaked and Unoaked Chardonnay
Roast chicken, buttery seafood, creamy pasta or a plate of prawns: what to eat with Chardonnay, why oaked and unoaked need different dinners, and what to avoid.
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Popcorn and Wine: What to Pour (and What to Avoid)
Sparkling wine wins, and the salt is doing more work than you think. What to pour with salted, buttered and caramel popcorn, and what to leave in the rack.
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MCC vs Champagne: The Difference, and Which One to Buy
Same method, different place, very different price. What Méthode Cap Classique is, how the rules compare to Champagne, and when each one is the right bottle.
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Riedel Ultra Decanter Review: Is It Worth the Money?
A wide, mouth-blown crystal bowl that opens a young red faster than a narrow carafe. We tested it, and here is when that speed is worth the price.
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Best Wine With Nachos: What to Pour (and What to Avoid)
The best wine with nachos is a chilled, low-tannin red like Grenache or a cold off-dry Riesling. Why salt, fat and jalapeño heat rule out the big reds, and what to pour instead.
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Wine Pairing With Omelette: What to Pour (and What to Avoid)
Egg yolk coats the palate and mutes wine, so the answer is bubbles or acid, then match the filling. Sparkling first, Chardonnay for cheese, Sauvignon Blanc for herbs.
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Moussaka and Wine: What to Pour (and What to Avoid)
Moussaka needs acidity, not muscle. Xinomavro is the best answer, with Sangiovese and Grenache behind it, and the béchamel is the reason your usual big red falls over.
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