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.
Read moreWhat Wine Goes With Ravioli? A Filling-by-Filling Guide

Ravioli is a shape, not a dish. Here is the right wine for cheese, meat, mushroom, pumpkin and seafood fillings, plus what to avoid.
Read morePan Fried Pork Chops and Wine: What to Pour

Pork chops want a light red with fresh acidity or a zippy dry white. Pinot noir, dry riesling and grenache all work. Here is which one, and when.
Read moreBacon and Wine: What to Pour (and What to Avoid)

Bacon is salty, fatty, smoky and often sweet. Pinot noir, dry sparkling and off-dry riesling handle all four. Here is what to pour and what to skip.
Read moreWine to Pair With Goat Meat: Why Lean Meat Needs a Softer Red

Goat is one of the leanest meats there is, so it cannot soften a big tannic red. Grenache, Tempranillo and off dry Riesling work better. Here is how to pair by the pot.
Read moreWine Pairing With Roasted Vegetables: What to Pour (and What to Avoid)

Roasting makes vegetables sweet and smoky, which changes what wine works. Grenache, Gamay, Tempranillo and Riesling lead; big reds and thin whites do not.
Read moreWhat Wine Goes with Mushrooms? The Honest Answer

Mushroom umami turns big reds bitter. Here is what to pour instead, dish by dish, plus one stock-checked Australian pinot noir worth opening tonight.
Read moreMeatloaf Wine Pairing: What to Pour for Beef or Turkey

Grenache, Merlot or Barbera are the best wines for meatloaf. The mince is not the hard part, the sweet and salty glaze on top is.
Read moreWine Pairing With Filipino Food: What to Pour With Adobo and More

Filipino food is built on sour and salt, not chilli. Match the souring agent instead of the meat and adobo, sinigang and lechon all get easy.
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