Asparagus 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.
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 moreMargaret River Wine Region: Cabernet, Chardonnay and Where to Start
Two oceans, gravelly soil and a region that went from paddocks to world class in under sixty years. What to drink, five cellar doors and when to visit.
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.
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