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 moreAlfredo 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.
Read moreLemon Chicken Wine Pairing: Two Dishes, Two Different Wines
Battered takeaway lemon chicken and roast Greek lemon chicken are not the same dish and do not want the same wine. Here is the split, plus one stocked dry Riesling.
Read moreAglio e Olio Wine Pairing: The Pasta With No Acid in It
Every other pasta sauce brings its own acidity. This one brings garlic, oil, chilli and salt, and nothing to balance them, so the wine has to do all the work.
Read moreWaipara 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.
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.
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