Aglio e Olio Wine Pairing: The Pasta With No Acid in It
Every other pasta sauce brings its own acidity. This one brings garlic, oil, chilli and salt, and nothing to balance them, so the wine has to do all the work.
Read moreWine With Feta and Tomatoes: What to Pour and Avoid
Tomatoes are sharper than they look and feta is very salty. Sauvignon blanc, dry riesling and dry rose are the whites with enough acid to cope.
Read moreWhat Food Goes with Orange Wine? 15 Brilliant Pairings
Wondering what food goes with orange wine? From cheese and charcuterie to spicy dishes and seafood, these pairings make its savoury, textured style shine.
Read moreCinsault Wine Guide: The Unsung Hero in a Glass
The quiet grape behind Provence rosé: what Cinsault tastes like, why it is the new chillable red, where it grows, and a Cinsault-led bottle to buy tonight.
Read moreTempranillo Wine Guide: Spain’s Rustic Rhapsodist
Spain's flagship red, explained in plain English: what Tempranillo tastes like, how to serve it, what to eat with it, and a bottle to try tonight.
Read moreAlicante Bouschet Wine Guide: The Enigmatic Chameleon
The red grape with red flesh: what Alicante Bouschet tastes like, why Portugal made it a star, how to serve it, and the closest bottle you can buy tonight.
Read moreAbouriou Wine Guide: The Unheralded Virtuoso of the Vineyard
A grape found growing wild on a French hillside: what Abouriou tastes like, where it survives, what to eat with it, and the closest bottle you can buy in Australia.
Read moreViognier Wine Guide: The Enchanting Aromatist of the Vineyard
Apricots, honeysuckle and a near-extinction story: what Viognier tastes like, how to serve it, where Australia grows it best, and the closest bottle you can buy tonight.
Read moreNebbiolo Wine Guide: The Fog-Born King of Piedmont
Pale as Pinot, tannic as Cabernet: what Nebbiolo tastes like, why Barolo needs a decanter, the food it loves and the closest bottle you can buy in Australia tonight.
Read moreMontepulciano Wine Guide: The Rustic Charmer of Italian Wine
Italy's great-value red (not the Tuscan town): what Montepulciano tastes like, how to serve it, why it is the best pizza wine alive, and a ten-dollar Aussie bottle to try tonight.
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