Butter 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.
Read moreChicken Tikka Masala Wine Pairing: It Is Not About the Heat
Everyone pairs this dish as though it were a vindaloo. It is the mildest thing on the menu, built from cream and tomato to fix dry chicken, and that changes the wine completely.
Read moreBest Wine for French Onion Soup: Why Sweetness Is the Problem
A light, high acid red like Gamay is the best wine for French onion soup. The problem is not the beef stock, it is the sugar in all those onions.
Read moreLemon Chicken Wine Pairing: Two Dishes, Two Different Wines
Battered takeaway lemon chicken and roast Greek lemon chicken are not the same dish and do not want the same wine. Here is the split, plus one stocked dry Riesling.
Read moreBest Wine With Roast Chicken: Match the Skin, Not the Bird
Roast chicken is the most flexible main in the house. The wine is really matching the browned skin and the gravy, and that changes what you should pour.
Read moreTiramisu and Wine: What to Pour (and What to Avoid)
Tiramisu needs a wine sweeter than it is. Here are the styles that work with coffee, cocoa and mascarpone, the ones to avoid, and one Barossa sticky to try.
Read moreAglio e Olio Wine Pairing: The Pasta With No Acid in It
Every other pasta sauce brings its own acidity. This one brings garlic, oil, chilli and salt, and nothing to balance them, so the wine has to do all the work.
Read more
