Best Wine With Duck: Roast Duck, Duck Breast and Peking Duck
What wine goes with duck? Pinot Noir is the classic, but Grenache, off-dry Riesling and soft Shiraz all have a place. Here is how to choose.
Read moreBest Wine With Roast Pork: Crackling and Apple Sauce
The best wine with roast pork is a juicy Grenache, a fresh Pinot Noir or a crisp Riesling. Here is why, plus what to avoid and one bottle to buy.
Read moreWine With Ramen: What to Pour for Every Broth
Ramen and wine can be a great match. Here is what to pour with tonkotsu, miso, shoyu and spicy bowls, plus one stock-checked Riesling to try at home tonight.
Read moreBest Wine With Fried Chicken: Bubbles, Rosé and Chilled Reds
Wine with fried chicken: dry sparkling, dry rosé and chilled light reds win. Here is why, what to avoid, and one stock-checked bottle under $16.
Read morePinot Noir vs Gamay: Burgundy’s Star and Its Cheerful Cousin
Pinot Noir and Gamay are family. Gamay is Pinot Noir’s child, from the same cross with the old white grape ...
Read moreBest Wine With Pork Belly: Crisp Whites and Juicy Reds
Off-dry Riesling and light, cool-climate Pinot Noir are the two safest pours for pork belly. Here is why, what to avoid, and one stock-checked bottle to try tonight.
Read moreMerlot vs Pinot Noir: Which Soft Red Is Right for You?
Merlot and Pinot Noir are the two reds people reach for when they do not want a big, grippy wine, ...
Read moreWhat Wine Goes With Truffle: The Rule Nobody Explains
Older Pinot Noir for black truffle, Nebbiolo or aged Chardonnay for white. Here is why truffle is an aroma problem, not a flavour one, plus one stocked Tasmanian pick.
Read moreBest Wine With Raclette: What Cuts Through Melted Cheese
Dry Riesling, Chasselas or a chilled light red are the best wines for raclette. Here is what melted cheese does to a bottle, what to avoid, and one stock checked pick.
Read moreBest Red Wine for Mushroom Bourguignon: What to Pour (and What to Avoid)
The best red wine for mushroom bourguignon is Pinot Noir, with Gamay and Grenache close behind. Why the meat-free version needs softer wine than the beef one, and what to avoid.
Read more
