Barossa 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.
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 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 moreAustralian Riesling: Why It Tastes of Lime and Ages for Decades
Australian Riesling is dry, not sweet. Why it tastes of lime, how Clare and Eden differ, how long it really lasts and what to eat with it.
Read moreClare Valley Wine Region: Riesling Country, Two Hours North
Australia’s best Riesling country, the valley that talked the world into screwcaps, five cellar doors and a 35 kilometre trail you can ride between them.
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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