Mango Wine: What It Is, How It Is Made and Where to Buy It

Mango wine is fermented mango pulp, usually 6 to 12 per cent alcohol. Here is how it is made, why it does not taste much like mango, and where to buy it.
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Residual Sugar in Wine: The Chart and What It Really Means

Residual sugar is the sugar left after fermentation stops, measured in grams a litre. Here is the full chart for still and sparkling wine, and why the number on the sheet is not the sweetness you taste.
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What Is Port Wine? Sweetness, Styles and Why It Is So Strong

Port is a sweet fortified red from the Douro Valley in Portugal. Here is why it is sweet, what the styles mean, whether French port exists, and why Australian port is now tawny.
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Off-Dry Wine: What It Means and How Sweet It Is

Off-dry means 4 to 12 grams of sugar a litre. Here is the full sweetness scale in numbers, why off-dry often tastes dry, and why Extra Dry sparkling is sweeter than Brut.
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Wine and Cheese Pairing: What to Pour with Every Cheese

The safest wine and cheese pairing is dry sparkling or unoaked Chardonnay. Then it depends on the cheese: goat's, brie, cheddar, parmesan, washed rind and blue, each with the wine that works, a cheat-sheet table and one bottle to buy.
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Cheesecake Wine Pairing: The Best Wines for Every Slice

Moscato, sparkling rosé, late-harvest Riesling or a Rutherglen Muscat: the best wine for cheesecake depends on the topping. Matches for berry, lemon, chocolate and caramel, and what to avoid.
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Chenin Blanc Wine Guide: The Chameleon of White Wine

Dry, sweet or sparkling from one grape: what Chenin Blanc tastes like, how to serve it, the food it loves and the closest bottle you can buy in Australia tonight.
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Hanepoot Wine Guide: The Sweet Surprise from the Vine

South Africa's honey-pot grape: what Hanepoot (Muscat of Alexandria) tastes like, why it is a braai institution, what to eat with it, and a Muscat bottle to buy tonight.
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