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.
Read more
Pinot Gris vs Pinot Grigio: What Is the Difference?

Same grape, two names, two styles. Grigio is crisp and citrusy, Gris is fuller and rounder. How to tell which is in the bottle before you buy it.
Read more
Best White Wine for Mushroom Sauce: In the Pan and in the Glass

Which white wine to cook mushroom sauce with, which one to drink with it, and why they are not always the same bottle.
Read more
Best Wine With Chinese Food: Salt, Sugar and Chilli Sorted

Chinese cooking throws salt, sugar, chilli and fat at your glass all at once. Here is the one bottle that survives a shared table, and why alcohol makes chilli worse.
Read more
What Wine Goes With Ravioli? A Filling-by-Filling Guide

Ravioli is a shape, not a dish. Here is the right wine for cheese, meat, mushroom, pumpkin and seafood fillings, plus what to avoid.
Read more
Seafood Risotto and Wine: What to Pour (and What to Cook With)

Creamy, salty and delicate all at once. The crisp whites that suit seafood risotto, the ones that ruin it, which wine to put in the pan, and one bottle that does both jobs.
Read more
Wine Pairing With Potato Soup: What to Pour (and What to Avoid)

The best wine pairing with potato soup is a lightly oaked Chardonnay, with Pinot Gris and Sauvignon Blanc close behind. What works, what to avoid and one bottle to try.
Read more
Butter Chicken Wine Pairing: What to Pour (and What to Avoid)

Butter chicken is creamy, sweet and gently spiced, which rules out big reds. Here are the whites that work, the ones to avoid, and one bottle to try tonight.
Read more
Albariño Wine Pairing: The Foods It Was Built For

Albariño is a seafood wine first and a flexible one second. Here is what it matches best, what to avoid, how to serve it, and an honest pick when none is in stock.
Read more
Bruschetta 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 more










