Miso and Wine: What to Pour (and What to Avoid)
Miso is salty, sweet and full of umami, which is hard on red wine. What to pour with miso soup, miso black cod and miso ramen, and the reds to keep off the table.
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Clam Chowder and Wine: What to Pour (and What to Avoid)
Crisp unoaked whites for the creamy New England bowl, something sharper for Manhattan. The three chowder styles and the wine each one wants.
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Chardonnay Food Pairing: What to Eat With Oaked and Unoaked Chardonnay
Roast chicken, buttery seafood, creamy pasta or a plate of prawns: what to eat with Chardonnay, why oaked and unoaked need different dinners, and what to avoid.
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Seafood Risotto and Wine: What to Pour (and What to Cook With)
Creamy, salty and delicate all at once. The crisp whites that suit seafood risotto, the ones that ruin it, which wine to put in the pan, and one bottle that does both jobs.
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Octopus and Wine: What to Pour (and What to Avoid)
Grilled octopus is lean, salty and smoky, which rules out tannin. Here are the wines that work, what to avoid, and one stock-checked bottle.
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