Best Wine for Stuffed Mushrooms: What to Pour (and What to Avoid)
Pinot Noir most nights, lightly oaked Chardonnay when the filling is cheesy, and dry sparkling for a party tray. Here is why big reds fail with mushrooms.
Read moreFrench Kiss Cocktail Recipe: Raspberry, Vodka and Bubbles
How to make a French Kiss cocktail: vodka, Chambord and dry sparkling wine, one glass or a six-glass party batch, plus the bottle to buy and how many standard drinks you are holding.
Read moreProsecco vs Cava: The Difference, and Which to Buy
One is made in a tank, the other in the bottle. The grapes, the method, the sugar levels, the taste and which one to pour for which occasion.
Read moreMint Simple Syrup: The Easy Recipe, Without the Bitterness
Sugar, water and mint leaves in ten minutes. The trick is taking the pan off the heat before the mint goes in, which is where most batches go wrong.
Read moreAdelaide Hills Wine Region: Cool Climate, Half an Hour From Town
The closest wine region to Adelaide, and the coolest. What the Adelaide Hills tastes like, five cellar doors worth the drive, when to go and one bottle to try at home.
Read moreDoes All Champagne Taste the Same? No, and Here Is What Changes It
Two bottles both labelled Champagne can taste nothing alike. The four things that change it: the grapes, the dosage, the time on lees and the maker.
Read moreWhat Is Champagne and Shackles? The Party Theme Explained
Handcuffed to your date until the bottle is empty: what Champagne and Shackles is, where it came from, the usual rules, what to wear, the bubbly to bring and how to do it safely.
Read moreIs Prosecco the Same as Champagne? No, and Here Is Why
Different country, different grapes, different bubbles. How Prosecco and Champagne actually differ, which to buy for what, and what Australian Prosecco is.
Read moreBucks Fizz vs Mimosa: What Is the Difference?
Same two ingredients, different ratio. A Bucks Fizz is champagne-forward, a Mimosa is equal parts. Here is the history, the taste and what to pour.
Read moreClam 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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