Best White Wine for Mushroom Sauce: In the Pan and in the Glass
Which white wine to cook mushroom sauce with, which one to drink with it, and why they are not always the same bottle.
Read moreWhich White Wine for Mussels? Drinking and Cooking
Mussels need a dry, high acid, unoaked white. Sauvignon blanc, dry riesling and picpoul all work, and the wine in the pot should be the wine in your glass.
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.
Read moreBest Wine for Risotto: What to Cook With and What to Drink With Mushroom Risotto
Pinot Noir to drink, a cheap dry white to cook with. The best wine for mushroom risotto and every other risotto, what to avoid, and a bottle under eleven dollars.
Read moreChardonnay 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.
Read morePopcorn and Wine: What to Pour (and What to Avoid)
Sparkling wine wins, and the salt is doing more work than you think. What to pour with salted, buttered and caramel popcorn, and what to leave in the rack.
Read moreWine Pairing With Omelette: What to Pour (and What to Avoid)
Egg yolk coats the palate and mutes wine, so the answer is bubbles or acid, then match the filling. Sparkling first, Chardonnay for cheese, Sauvignon Blanc for herbs.
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 Salmon: Grilled, Baked, Smoked and Cold
Salmon is an oily fish that behaves more like chicken than snapper, so it can take a light red. Here is what to pour for every way you cook it.
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