Best Wine for Spicy Food: What to Pour (and What to Avoid)
The best wine for spicy food is low in alcohol, a little sweet and served cold. Off-dry Riesling leads, with Gewürztraminer, Moscato and chilled Gamay behind. What to avoid and why.
Read moreWine Pairing With Salad: What to Pour (and What to Avoid)
Salad is not hard to match, the dressing just gets in the way. Here is what to pour, what to avoid, and why no wine can out-acid a vinaigrette.
Read moreEden Valley Wine Region: The High Country Above the Barossa
Eden Valley sits in the ranges above the Barossa, between 219 and 632 metres up. What the region tastes like, five small cellar doors and one bottle for comparison.
Read moreWhich White Wine for Mussels? Drinking and Cooking
Mussels need a dry, high acid, unoaked white. Sauvignon blanc, dry riesling and picpoul all work, and the wine in the pot should be the wine in your glass.
Read morePopcorn and Wine: What to Pour (and What to Avoid)
Sparkling wine wins, and the salt is doing more work than you think. What to pour with salted, buttered and caramel popcorn, and what to leave in the rack.
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 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 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.
Read moreBest Wine With Chinese Food: Salt, Sugar and Chilli Sorted
Chinese cooking throws salt, sugar, chilli and fat at your glass all at once. Here is the one bottle that survives a shared table, and why alcohol makes chilli worse.
Read moreBest Wine With Salmon: Grilled, Baked, Smoked and Cold
Salmon is an oily fish that behaves more like chicken than snapper, so it can take a light red. Here is what to pour for every way you cook it.
Read more
