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.
Read moreCedar Plank Salmon Wine Pairing: What to Pour With the Smoke
The plank does half the cooking, and the smoke changes the wine. Pinot Noir, lightly oaked Chardonnay and dry rosé, plus one stock-checked Tasmanian pick.
Read moreStroganoff 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.
Read moreBest 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.
Read moreBest Wine for Stuffed Mushrooms: What to Pour (and What to Avoid)
Pinot Noir most nights, lightly oaked Chardonnay when the filling is cheesy, and dry sparkling for a party tray. Here is why big reds fail with mushrooms.
Read moreAdelaide Hills Wine Region: Cool Climate, Half an Hour From Town
The closest wine region to Adelaide, and the coolest. What the Adelaide Hills tastes like, five cellar doors worth the drive, when to go and one bottle to try at home.
Read moreBest 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.
Read moreMoët 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.
Read moreMCC vs Champagne: The Difference, and Which One to Buy
Same method, different place, very different price. What Méthode Cap Classique is, how the rules compare to Champagne, and when each one is the right bottle.
Read moreLiver 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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