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.
Read moreRiedel 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.
Read moreBest 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.
Read moreWine 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.
Read moreMoussaka 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.
Read moreBest Wine for Mexican Food: Tacos, Chilli and What to Avoid
Off dry Riesling, dry rose and a light Tempranillo are the best wines for Mexican food. The rule is not red or white, it is alcohol.
Read moreAntipasto and Wine: What to Pour (and What to Avoid)
Salty meat, briny olives and vinegary vegetables all want different things from a glass. Sangiovese, dry sparkling and dry rose keep the peace.
Read moreLiver and Onions and Wine: What to Pour (and What to Avoid)
Liver is iron-dense, and iron is what makes wine taste metallic. Gamay, Pinot Noir and Loire Cabernet Franc all work, served cool. Here is why, and what to avoid.
Read moreBest Wine With Chinese Food: Salt, Sugar and Chilli Sorted
Chinese cooking throws salt, sugar, chilli and fat at your glass all at once. Here is the one bottle that survives a shared table, and why alcohol makes chilli worse.
Read moreBest Wine With Salmon: Grilled, Baked, Smoked and Cold
Salmon is an oily fish that behaves more like chicken than snapper, so it can take a light red. Here is what to pour for every way you cook it.
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