Ratatouille 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.
Read moreBarossa Valley Wine Region: Old Vines, Big Shiraz and Where to Start
The Barossa has the oldest vines on earth, and a charter that sorts them into four tiers by age. What the region tastes like, five cellar doors and one bottle.
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 moreChicken Tikka Masala Wine Pairing: It Is Not About the Heat
Everyone pairs this dish as though it were a vindaloo. It is the mildest thing on the menu, built from cream and tomato to fix dry chicken, and that changes the wine completely.
Read moreMinestrone and Wine: What to Pour (and What to Avoid)
Minestrone needs a light red with fresh acidity and soft tannin. Sangiovese, pinot noir and vermentino all work, and here is why, plus one bottle to try.
Read moreBest 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.
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