Best Wine With Fried Chicken: Bubbles, Rosé and Chilled Reds
Wine with fried chicken: dry sparkling, dry rosé and chilled light reds win. Here is why, what to avoid, and one stock-checked bottle under $16.
Read moreWhat Wine Goes With Dumplings? Pairings for Pork, Prawn and Veggie Dumplings
Pinot gris, dry sparkling or off-dry riesling: the best wines for dumplings, why they work, and what to skip.
Read moreBest Wine With Beef Burgers: A No-Fuss Guide for Burger Night
The best wine with a beef burger is a juicy Shiraz. Here is why it works, what to avoid, and one stock-checked bottle for burger night.
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 moreBest Wine With Nachos: What to Pour (and What to Avoid)
The best wine with nachos is a chilled, low-tannin red like Grenache or a cold off-dry Riesling. Why salt, fat and jalapeño heat rule out the big reds, and what to pour instead.
Read moreBest Wine for Mexican Food: Tacos, Chilli and What to Avoid
Off dry Riesling, dry rose and a light Tempranillo are the best wines for Mexican food. The rule is not red or white, it is alcohol.
Read moreBest Wine With Chinese Food: Salt, Sugar and Chilli Sorted
Chinese cooking throws salt, sugar, chilli and fat at your glass all at once. Here is the one bottle that survives a shared table, and why alcohol makes chilli worse.
Read moreBest Wine With Pizza: What to Pour for Every Topping
Salt, acid, fat and char all fight your wine at once. Here is what to pour for margherita, pepperoni, mushroom and white pizza, and what to leave shut.
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