Bucks Fizz vs Mimosa: What Is the Difference?
Same two ingredients, different ratio. A Bucks Fizz is champagne-forward, a Mimosa is equal parts. Here is the history, the taste and what to pour.
Read moreClam Chowder and Wine: What to Pour (and What to Avoid)
Crisp unoaked whites for the creamy New England bowl, something sharper for Manhattan. The three chowder styles and the wine each one wants.
Read moreDiscover the Difference Between Brut and Demi Sec Champagne
Savour the contrast in your glass with our guide on the difference between brut and demi sec champagne. Perfect your choice for any occasion.
Read moreBest Wine for Risotto: What to Cook With and What to Drink With Mushroom Risotto
Pinot Noir to drink, a cheap dry white to cook with. The best wine for mushroom risotto and every other risotto, what to avoid, and a bottle under eleven dollars.
Read moreWhat Is a Riddling Rack? The Champagne Tool Explained
A riddling rack holds 120 bottles neck-down so the yeast slides into the neck. Here is how it works, who invented it, and why machines replaced it.
Read moreHow 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.
Read moreMoët 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.
Read moreVintage 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.
Read moreChardonnay 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.
Read morePopcorn 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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