Wine With Salami: What Fat, Salt and That Tang Really Need
Salami is fermented, not just cured, so it brings its own acidity. That is why Sangiovese, Barbera and dry Lambrusco work and a big Cabernet does not.
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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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Wine With Eggplant Parmigiana: What to Pour and What to Avoid
You are not pairing the eggplant, you are pairing baked tomato, melted cheese and olive oil. Here is why Sangiovese wins, and what to do about lasagna.
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Wine With Feta and Tomatoes: What to Pour and Avoid
Tomatoes are sharper than they look and feta is very salty. Sauvignon blanc, dry riesling and dry rose are the whites with enough acid to cope.
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