Asparagus and Wine: What to Pour (and What to Avoid)
Asparagus can make wine taste metallic. Here is why, plus the dry whites that work, what to avoid, and one stock-checked Australian bottle to try tonight.
Read more
Wine Pairing With Roasted Vegetables: What to Pour (and What to Avoid)
Roasting makes vegetables sweet and smoky, which changes what wine works. Grenache, Gamay, Tempranillo and Riesling lead; big reds and thin whites do not.
Read more
Wine Pairing With Potato Soup: What to Pour (and What to Avoid)
The best wine pairing with potato soup is a lightly oaked Chardonnay, with Pinot Gris and Sauvignon Blanc close behind. What works, what to avoid and one bottle to try.
Read more
What Wine Goes with Mushrooms? The Honest Answer
Mushroom umami turns big reds bitter. Here is what to pour instead, dish by dish, plus one stock-checked Australian pinot noir worth opening tonight.
Read more
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.
Read more
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.
Read more
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.
Read more
Minestrone and Wine: What to Pour (and What to Avoid)
Minestrone needs a light red with fresh acidity and soft tannin. Sangiovese, pinot noir and vermentino all work, and here is why, plus one bottle to try.
Read more
Wine With Eggplant Parmigiana: What to Pour and What to Avoid
You are not pairing the eggplant, you are pairing baked tomato, melted cheese and olive oil. Here is why Sangiovese wins, and what to do about lasagna.
Read more
Aglio e Olio Wine Pairing: The Pasta With No Acid in It
Every other pasta sauce brings its own acidity. This one brings garlic, oil, chilli and salt, and nothing to balance them, so the wine has to do all the work.
Read more
