What 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.
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Margaret 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.
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Octopus and Wine: What to Pour (and What to Avoid)
Grilled octopus is lean, salty and smoky, which rules out tannin. Here are the wines that work, what to avoid, and one stock-checked bottle.
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Alfredo Sauce Wine Pairing: What Cuts Through All That Cream
A dry white with high acid and little oak is the best wine for Alfredo sauce. One cup carries 39 grams of fat and 1,404 milligrams of sodium.
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Best Wine for French Onion Soup: Why Sweetness Is the Problem
A light, high acid red like Gamay is the best wine for French onion soup. The problem is not the beef stock, it is the sugar in all those onions.
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Best 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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Waipara Valley Wine Region: New Zealand’s Riesling Heartland
An hour north of Christchurch, sheltered by low hills and built on limestone clay. What Waipara tastes like, which cellar doors are actually open, and when to go.
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Mendoza Wine: The Argentine Region Behind Your Malbec
Mendoza makes two thirds of Argentina's wine in a desert fed by Andes snowmelt. What it tastes like, why altitude matters, and one bottle to start with.
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