Riedel Ultra Decanter Review: Is It Worth the Money?
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.
Read moreAntipasto and Wine: What to Pour (and What to Avoid)
Salty meat, briny olives and vinegary vegetables all want different things from a glass. Sangiovese, dry sparkling and dry rose keep the peace.
Read moreLiver and Onions and Wine: What to Pour (and What to Avoid)
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.
Read moreBest 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 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 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 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.
Read moreWine Pairing With Lamb Burgers: What to Pour (and What to Avoid)
Lamb burgers need juicy fruit and soft tannin, not a big grippy red. Here is what to pour, what to avoid, and one stock-checked Barossa GSM to try tonight.
Read moreWhat Wine Goes with Mushrooms? The Honest Answer
Mushroom umami turns big reds bitter. Here is what to pour instead, dish by dish, plus one stock-checked Australian pinot noir worth opening tonight.
Read moreBest 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.
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