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.
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 moreRed Wine and Coke: Kalimotxo, Katemba and How to Make It Properly
Yes, you can mix red wine with Coke. What it is called around the world, the right ratio, the best cheap red to use, and how many calories you are drinking.
Read moreRed Wine With Soda Water: How Spain Actually Drinks in Summer
Half red wine, half fizz, over a lot of ice with a slice of lemon. Tinto de verano takes seconds, and the only thing to get right is which fizzy thing you use.
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 moreBest Wine With Nachos: What to Pour (and What to Avoid)
The best wine with nachos is a chilled, low-tannin red like Grenache or a cold off-dry Riesling. Why salt, fat and jalapeño heat rule out the big reds, and what to pour instead.
Read moreMoussaka and Wine: What to Pour (and What to Avoid)
Moussaka needs acidity, not muscle. Xinomavro is the best answer, with Sangiovese and Grenache behind it, and the béchamel is the reason your usual big red falls over.
Read moreBest Wine for Mexican Food: Tacos, Chilli and What to Avoid
Off dry Riesling, dry rose and a light Tempranillo are the best wines for Mexican food. The rule is not red or white, it is alcohol.
Read moreAntipasto and Wine: What to Pour (and What to Avoid)
Salty meat, briny olives and vinegary vegetables all want different things from a glass. Sangiovese, dry sparkling and dry rose keep the peace.
Read more
