Chicken 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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Cedar Plank Salmon Wine Pairing: What to Pour With the Smoke
The plank does half the cooking, and the smoke changes the wine. Pinot Noir, lightly oaked Chardonnay and dry rosé, plus one stock-checked Tasmanian pick.
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Wine 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.
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Ratatouille and Wine: What to Pour (and What to Avoid)
Ratatouille has no meat and plenty of tomato acid, which is why big reds fail. Here is what works, version by version, plus one stock-checked Australian bottle.
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Bruschetta Wine Pairing: The Tomato Is Not the Problem
Bruschetta is raw oil, raw garlic and raw tomato on hot toast, and it breaks more wine than it should. Here are the three styles that work, and why.
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Wine Pairing With Lentils: The Tannin Problem Nobody Mentions
Lentils are not the blank canvas everyone claims. They bring their own drying astringency, mostly in the skins, and almost no fat to soften it. That changes the wine.
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Chicken 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.
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Wine With Salami: What Fat, Salt and That Tang Really Need
Salami is fermented, not just cured, so it brings its own acidity. That is why Sangiovese, Barbera and dry Lambrusco work and a big Cabernet does not.
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