Best Wine With Roast Chicken: Match the Skin, Not the Bird
Roast chicken is the most flexible main in the house. The wine is really matching the browned skin and the gravy, and that changes what you should pour.
Read moreWine With Eggplant Parmigiana: What to Pour and What to Avoid
You are not pairing the eggplant, you are pairing baked tomato, melted cheese and olive oil. Here is why Sangiovese wins, and what to do about lasagna.
Read moreTiramisu and Wine: What to Pour (and What to Avoid)
Tiramisu needs a wine sweeter than it is. Here are the styles that work with coffee, cocoa and mascarpone, the ones to avoid, and one Barossa sticky to try.
Read moreAglio 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 moreWhich Wine Pairs With Lamb? A Cut-by-Cut Guide
Lamb is the friendliest red meat for wine, but the cut changes the answer. Roast leg, rack, shanks, kebabs and curry, each with the wine that fits.
Read moreMeatloaf Wine Pairing: What to Pour (and What to Avoid)
The best wine with meatloaf is a soft, fruity red: Merlot first, then juicy Shiraz, Zinfandel or Grenache. Why the glaze is the tricky bit, what to avoid, and a stock-checked bottle for tonight.
Read moreBest Wine With Pizza: What to Pour for Every Topping
Salt, acid, fat and char all fight your wine at once. Here is what to pour for margherita, pepperoni, mushroom and white pizza, and what to leave shut.
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