Best Wine With Korean BBQ: Sweet, Spicy and Smoky Pairings
Pour a chilled Gamay or a crisp Riesling with Korean BBQ. Here is why they cope with sweet marinade, smoke and chilli, plus what to avoid and one stock-checked bottle.
Read moreBest Wine With Fried Chicken: Bubbles, Rosé and Chilled Reds
Wine with fried chicken: dry sparkling, dry rosé and chilled light reds win. Here is why, what to avoid, and one stock-checked bottle under $16.
Read moreWhat Wine Goes With Dumplings? Pairings for Pork, Prawn and Veggie Dumplings
Pinot gris, dry sparkling or off-dry riesling: the best wines for dumplings, why they work, and what to skip.
Read moreWhat Wine Goes With Thai Green Curry?
Thai green curry needs a wine that can handle coconut fat, chilli heat and a whisper of palm sugar. Here is what actually works, and why.
Read moreBest Wine With Pork Belly: Crisp Whites and Juicy Reds
Off-dry Riesling and light, cool-climate Pinot Noir are the two safest pours for pork belly. Here is why, what to avoid, and one stock-checked bottle to try tonight.
Read moreWhat Wine Goes With Sushi? Easy Pairings for Salmon, Tuna and Veggie Rolls
Dry Riesling, crisp sparkling and light Pinot Gris are the safest wines with sushi. Here is what soy, wasabi and raw fish do to a glass, plus one bottle to try tonight.
Read moreClare Valley: The Home of Australian Riesling
The Clare Valley is a string of small valleys about 100 kilometres north of Adelaide, and it is the home ...
Read moreResidual Sugar in Wine: The Chart and What It Really Means
Residual sugar is the sugar left after fermentation stops, measured in grams a litre. Here is the full chart for still and sparkling wine, and why the number on the sheet is not the sweetness you taste.
Read moreBest Wine With Raclette: What Cuts Through Melted Cheese
Dry Riesling, Chasselas or a chilled light red are the best wines for raclette. Here is what melted cheese does to a bottle, what to avoid, and one stock checked pick.
Read moreChicken Shawarma Wine Pairing: Garlic, Pickles and Spice
The chicken is the easy part. Garlic sauce, pickled turnip and the spice rub decide the bottle. Dry rose first, chilled Grenache second, plus one stocked pick.
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