Best 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.
Read moreWhat Wine Goes With Ravioli? A Filling-by-Filling Guide
Ravioli is a shape, not a dish. Here is the right wine for cheese, meat, mushroom, pumpkin and seafood fillings, plus what to avoid.
Read moreSeafood Risotto and Wine: What to Pour (and What to Cook With)
Creamy, salty and delicate all at once. The crisp whites that suit seafood risotto, the ones that ruin it, which wine to put in the pan, and one bottle that does both jobs.
Read moreWine Pairing with Cod Fish: Top Choices for a Perfect Match
Cod is a versatile seafood that can be prepared in various ways, each method potentially impacting your wine selection.
Read moreCheesecake Wine Pairing: The Best Wines for Every Slice
Moscato, sparkling rosé, late-harvest Riesling or a Rutherglen Muscat: the best wine for cheesecake depends on the topping. Matches for berry, lemon, chocolate and caramel, and what to avoid.
Read morePan Fried Pork Chops and Wine: What to Pour
Pork chops want a light red with fresh acidity or a zippy dry white. Pinot noir, dry riesling and grenache all work. Here is which one, and when.
Read moreRotisserie Chicken and Wine: What to Pour Tonight
A hot supermarket chook wants an unoaked chardonnay or a chilled pinot noir. The salt and crisp skin are doing the work, and here is how to match them.
Read moreAsparagus and Wine: What to Pour (and What to Avoid)
Asparagus can make wine taste metallic. Here is why, plus the dry whites that work, what to avoid, and one stock-checked Australian bottle to try tonight.
Read moreBacon and Wine: What to Pour (and What to Avoid)
Bacon is salty, fatty, smoky and often sweet. Pinot noir, dry sparkling and off-dry riesling handle all four. Here is what to pour and what to skip.
Read moreWine to Pair With Goat Meat: Why Lean Meat Needs a Softer Red
Goat is one of the leanest meats there is, so it cannot soften a big tannic red. Grenache, Tempranillo and off dry Riesling work better. Here is how to pair by the pot.
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