Best Wine With Fish and Chips: What Cuts Through the Batter
You are not pairing wine with the fish. You are pairing it with oil, salt and vinegar. Sparkling first, dry Riesling second, plus one stocked Australian pick.
Read moreRatatouille and Wine: What to Pour (and What to Avoid)
Ratatouille has no meat and plenty of tomato acid, which is why big reds fail. Here is what works, version by version, plus one stock-checked Australian bottle.
Read moreMeatloaf Wine Pairing: What to Pour for Beef or Turkey
Grenache, Merlot or Barbera are the best wines for meatloaf. The mince is not the hard part, the sweet and salty glaze on top is.
Read moreButter Chicken Wine Pairing: What to Pour (and What to Avoid)
Butter chicken is creamy, sweet and gently spiced, which rules out big reds. Here are the whites that work, the ones to avoid, and one bottle to try tonight.
Read moreWine With Seafood: What to Pour for Every Kind of Fish
Crisp, dry and unoaked covers nearly all seafood. What to pour for oysters, prawns, grilled salmon and fish and chips, and why iron is the real culprit.
Read moreWine Pairing With Filipino Food: What to Pour With Adobo and More
Filipino food is built on sour and salt, not chilli. Match the souring agent instead of the meat and adobo, sinigang and lechon all get easy.
Read morePerfect Pairings: Discover Which Wine Pairs With Pasta Dishes
Crack open the right drop to match your pasta dish! Learn which wine pairs with pasta to elevate your dining experience to gourmet levels.
Read moreBruschetta Wine Pairing: The Tomato Is Not the Problem
Bruschetta is raw oil, raw garlic and raw tomato on hot toast, and it breaks more wine than it should. Here are the three styles that work, and why.
Read moreOctopus and Wine: What to Pour (and What to Avoid)
Grilled octopus is lean, salty and smoky, which rules out tannin. Here are the wines that work, what to avoid, and one stock-checked bottle.
Read moreWine Pairing With Lentils: The Tannin Problem Nobody Mentions
Lentils are not the blank canvas everyone claims. They bring their own drying astringency, mostly in the skins, and almost no fat to soften it. That changes the wine.
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