Best Wine With Steak: Reds, Whites and the Cut That Changes Everything

Seared steak on a wooden board next to a glass of red wine
Cabernet, Shiraz or Malbec? The right wine for steak depends less on the cut and more on how much fat is left on the plate. Here is how to choose.
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What Wine Goes With Spaghetti Bolognese? Easy Pairings That Work

A bowl of spaghetti bolognese next to a glass of red wine on a dark timber table
Sangiovese, Barbera and Montepulciano are the three safest bottles for spaghetti bolognese. Here is why acidity matters more than power, what to avoid, and one stock checked pick.
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Cabernet Sauvignon Food Pairing: Best Dishes, Snacks and Cheese

Glass of Cabernet Sauvignon beside sliced steak, aged cheddar and olives
Steak, lamb, aged cheddar, salami and dark chocolate: what to eat with Cabernet Sauvignon, the snacks to put out with a bottle, what to avoid, and a bottle to buy.
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Stroganoff and Wine: What to Pour (and What to Avoid)

Pan of creamy stroganoff beside a glass of light red wine on a timber table
Sour cream and mushrooms run this dish, not the beef, and both punish tannin. Why Pinot Noir wins, what to avoid, and one bottle for both versions.
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Moussaka and Wine: What to Pour (and What to Avoid)

Greek moussaka in a baking dish beside a glass of red wine on a timber table
Moussaka needs acidity, not muscle. Xinomavro is the best answer, with Sangiovese and Grenache behind it, and the béchamel is the reason your usual big red falls over.
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Liver and Onions and Wine: What to Pour (and What to Avoid)

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.
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Meatloaf Wine Pairing: What to Pour for Beef or Turkey

A glass of red wine beside a sliced glazed meatloaf on a wooden board
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.
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Meatloaf Wine Pairing: What to Pour (and What to Avoid)

Sliced glazed meatloaf on a dark platter with a glass of red wine beside it
The best wine with meatloaf is a soft, fruity red: Merlot first, then juicy Shiraz, Zinfandel or Grenache. Why the glaze is the tricky bit, what to avoid, and a stock-checked bottle for tonight.
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