Pan 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 moreAsparagus and Wine: What to Pour (and What to Avoid)
Asparagus can make wine taste metallic. Here is why, plus the dry whites that work, what to avoid, and one stock-checked Australian bottle to try tonight.
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 moreWine Pairing With Potato Soup: What to Pour (and What to Avoid)
The best wine pairing with potato soup is a lightly oaked Chardonnay, with Pinot Gris and Sauvignon Blanc close behind. What works, what to avoid and one bottle to try.
Read moreBest Wine With Fish and Chips: What Cuts Through the Batter
You are not pairing wine with the fish. You are pairing it with oil, salt and vinegar. Sparkling first, dry Riesling second, plus one stocked Australian pick.
Read moreButter Chicken Wine Pairing: What to Pour (and What to Avoid)
Butter chicken is creamy, sweet and gently spiced, which rules out big reds. Here are the whites that work, the ones to avoid, and one bottle to try tonight.
Read moreWine With Seafood: What to Pour for Every Kind of Fish
Crisp, dry and unoaked covers nearly all seafood. What to pour for oysters, prawns, grilled salmon and fish and chips, and why iron is the real culprit.
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.
Read moreBarossa Valley Wine Region: Old Vines, Big Shiraz and Where to Start
The Barossa has the oldest vines on earth, and a charter that sorts them into four tiers by age. What the region tastes like, five cellar doors and one bottle.
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