Australian Wine | Giggly Grapes

Is Prosecco the Same as Champagne? No, and Here Is Why

28/05/2024

Two glasses of sparkling wine side by side with different bubbles

Different country, different grapes, different bubbles. How Prosecco and Champagne actually differ, which to buy for what, and what Australian Prosecco is.

Bucks Fizz vs Mimosa: What Is the Difference?

27/05/2024

Two flutes side by side, one pale gold and one orange, with halved oranges on a timber table

Same two ingredients, different ratio. A Bucks Fizz is champagne-forward, a Mimosa is equal parts. Here is the history, the taste and what to pour.

Clam Chowder and Wine: What to Pour (and What to Avoid)

24/05/2024

Bowl of creamy clam chowder beside a glass of white wine on a timber table

Crisp unoaked whites for the creamy New England bowl, something sharper for Manhattan. The three chowder styles and the wine each one wants.

Riedel Ultra Decanter Review: Is It Worth the Money?

10/05/2024

Wide crystal decanter filled with red wine beside an open bottle

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.

Antipasto and Wine: What to Pour (and What to Avoid)

06/05/2024

Antipasto board with cured meats and olives beside a glass of red wine

Salty meat, briny olives and vinegary vegetables all want different things from a glass. Sangiovese, dry sparkling and dry rose keep the peace.

Liver and Onions and Wine: What to Pour (and What to Avoid)

04/05/2024

Pan of liver and caramelised onions beside a glass of light red wine

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.

Best Wine With Salmon: Grilled, Baked, Smoked and Cold

01/05/2024

A glass of light red wine beside a seared salmon fillet on a dark slate plate

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.

Seafood Risotto and Wine: What to Pour (and What to Cook With)

24/04/2024

Bowl of seafood risotto with prawns beside a glass of white wine

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.

Asparagus and Wine: What to Pour (and What to Avoid)

09/04/2024

Steamed asparagus spears and a glass of chilled white wine

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.

Wine to Pair With Goat Meat: Why Lean Meat Needs a Softer Red

07/04/2024

A slow roasted goat shoulder in a braising dish beside a glass of red wine

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.