Wine 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.
Read moreWhat Wine Goes With Ravioli? A Filling-by-Filling Guide
Ravioli is a shape, not a dish. Here is the right wine for cheese, meat, mushroom, pumpkin and seafood fillings, plus what to avoid.
Read moreSeafood Risotto and Wine: What to Pour (and What to Cook With)
Creamy, salty and delicate all at once. The crisp whites that suit seafood risotto, the ones that ruin it, which wine to put in the pan, and one bottle that does both jobs.
Read moreBest Cheese With Orange Wine: What to Serve and Skip
Aged gouda, comte and washed rind cheeses are the best match for orange wine. The full board, what to avoid, and a bottle to try tonight.
Read moreRotisserie Chicken and Wine: What to Pour Tonight
A hot supermarket chook wants an unoaked chardonnay or a chilled pinot noir. The salt and crisp skin are doing the work, and here is how to match them.
Read moreAsparagus 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 moreWine 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.
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