Meatloaf Wine Pairing: What to Pour for Beef or Turkey
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.
Read moreWine Pairing With Filipino Food: What to Pour With Adobo and More
Filipino food is built on sour and salt, not chilli. Match the souring agent instead of the meat and adobo, sinigang and lechon all get easy.
Read moreBarossa 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 moreWine Pairing With Lentils: The Tannin Problem Nobody Mentions
Lentils are not the blank canvas everyone claims. They bring their own drying astringency, mostly in the skins, and almost no fat to soften it. That changes the wine.
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 moreBest Wine for Sangria: What to Buy (and What to Skip)
Cheap, dry and fruity beats expensive every time. The red and white grapes that make good sangria, the ones to avoid, a jug recipe and how strong a glass really is.
Read moreBest Wine for Mulled Wine: 9 Reds That Work (and What to Avoid)
The best wine for mulled wine is cheap, fruity and low in tannin. Nine reds that work, the ones to avoid, a stock-checked bottle, our basic recipe with three twists and the standard-drinks maths.
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