Best Wine for Stuffed Mushrooms: What to Pour (and What to Avoid)

Baked stuffed mushroom caps on a slate board beside a glass of light red wine
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.
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Red Wine and Coke: Kalimotxo, Katemba and How to Make It Properly

Tall iced glass of red wine and cola with a lime wedge beside a bottle of red wine
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.
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Red Wine With Soda Water: How Spain Actually Drinks in Summer

A tall glass of red wine and soda over ice with a lemon slice
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.
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Best Wine for Risotto: What to Cook With and What to Drink With Mushroom Risotto

Bowl of mushroom risotto beside a glass of Pinot Noir
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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Best Wine With Nachos: What to Pour (and What to Avoid)

Platter of loaded nachos with a glass of chilled red wine
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.
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Moussaka and Wine: What to Pour (and What to Avoid)

Greek moussaka in a baking dish beside a glass of red wine on a timber table
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.
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Best Wine for Mexican Food: Tacos, Chilli and What to Avoid

A glass of red wine and a glass of white beside beef tacos with lime and salsa
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.
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Antipasto and Wine: What to Pour (and What to Avoid)

Antipasto board with cured meats and olives beside a glass of red wine
Salty meat, briny olives and vinegary vegetables all want different things from a glass. Sangiovese, dry sparkling and dry rose keep the peace.
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Liver and Onions and Wine: What to Pour (and What to Avoid)

Pan of liver and caramelised onions beside a glass of light red wine
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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What Wine Goes With Ravioli? A Filling-by-Filling Guide

Plate of ravioli beside a glass of white wine on a timber table
Ravioli is a shape, not a dish. Here is the right wine for cheese, meat, mushroom, pumpkin and seafood fillings, plus what to avoid.
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