Mushroom Ravioli and Wine: What to Pour (and What to Avoid)
Mushroom ravioli flattens big reds. Here is why, plus the wines that actually work, what to avoid and one stock-checked bottle to try tonight.
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Stroganoff and Wine: What to Pour (and What to Avoid)
Sour cream and mushrooms run this dish, not the beef, and both punish tannin. Why Pinot Noir wins, what to avoid, and one bottle for both versions.
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Best Cheese With Red Wine (and the Best Red for Each)
Red wine and cheese works about half the time. Here is which cheese to buy for the bottle you have opened, which reds fight back, and why tannin is the whole story.
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Best Wine for Risotto: What to Cook With and What to Drink With Mushroom Risotto
Pinot Noir to drink, a cheap dry white to cook with. The best wine for mushroom risotto and every other risotto, what to avoid, and a bottle under eleven dollars.
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Moët vs Veuve Clicquot: Which Champagne Is Better?
Same region, same method, same parent company, two different personalities. The grapes, the history, the taste and which one to buy for which night.
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Liver and Onions and Wine: What to Pour (and What to Avoid)
Liver is iron-dense, and iron is what makes wine taste metallic. Gamay, Pinot Noir and Loire Cabernet Franc all work, served cool. Here is why, and what to avoid.
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Waipara 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.
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