What Is Natural Wine? The Plain-English Guide for Curious Drinkers
Natural wine has no legal definition, so what does the label mean? A plain-English guide to how it is made, how it tastes and how to buy your first bottle.
Read moreWhat Wine Goes With Sushi? Easy Pairings for Salmon, Tuna and Veggie Rolls
Dry Riesling, crisp sparkling and light Pinot Gris are the safest wines with sushi. Here is what soy, wasabi and raw fish do to a glass, plus one bottle to try tonight.
Read moreMango Wine: What It Is, How It Is Made and Where to Buy It
Mango wine is fermented mango pulp, usually 6 to 12 per cent alcohol. Here is how it is made, why it does not taste much like mango, and where to buy it.
Read moreResidual Sugar in Wine: The Chart and What It Really Means
Residual sugar is the sugar left after fermentation stops, measured in grams a litre. Here is the full chart for still and sparkling wine, and why the number on the sheet is not the sweetness you taste.
Read moreBest Wine With Raclette: What Cuts Through Melted Cheese
Dry Riesling, Chasselas or a chilled light red are the best wines for raclette. Here is what melted cheese does to a bottle, what to avoid, and one stock checked pick.
Read moreOff-Dry Wine: What It Means and How Sweet It Is
Off-dry means 4 to 12 grams of sugar a litre. Here is the full sweetness scale in numbers, why off-dry often tastes dry, and why Extra Dry sparkling is sweeter than Brut.
Read moreMiso 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.
Read moreBest 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 moreCedar 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.
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.
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