Best Wine With Fish and Chips: What Cuts Through the Batter
You are not pairing wine with the fish. You are pairing it with oil, salt and vinegar. Sparkling first, dry Riesling second, plus one stocked Australian pick.
Read moreButter Chicken Wine Pairing: What to Pour (and What to Avoid)
Butter chicken is creamy, sweet and gently spiced, which rules out big reds. Here are the whites that work, the ones to avoid, and one bottle to try tonight.
Read moreWine With Seafood: What to Pour for Every Kind of Fish
Crisp, dry and unoaked covers nearly all seafood. What to pour for oysters, prawns, grilled salmon and fish and chips, and why iron is the real culprit.
Read moreAlbariño Wine Pairing: The Foods It Was Built For
Albariño is a seafood wine first and a flexible one second. Here is what it matches best, what to avoid, how to serve it, and an honest pick when none is in stock.
Read moreOctopus and Wine: What to Pour (and What to Avoid)
Grilled octopus is lean, salty and smoky, which rules out tannin. Here are the wines that work, what to avoid, and one stock-checked bottle.
Read moreChicken Tikka Masala Wine Pairing: It Is Not About the Heat
Everyone pairs this dish as though it were a vindaloo. It is the mildest thing on the menu, built from cream and tomato to fix dry chicken, and that changes the wine completely.
Read moreAlfredo Sauce Wine Pairing: What Cuts Through All That Cream
A dry white with high acid and little oak is the best wine for Alfredo sauce. One cup carries 39 grams of fat and 1,404 milligrams of sodium.
Read moreBest Wine for French Onion Soup: Why Sweetness Is the Problem
A light, high acid red like Gamay is the best wine for French onion soup. The problem is not the beef stock, it is the sugar in all those onions.
Read moreLemon Chicken Wine Pairing: Two Dishes, Two Different Wines
Battered takeaway lemon chicken and roast Greek lemon chicken are not the same dish and do not want the same wine. Here is the split, plus one stocked dry Riesling.
Read moreBest Wine With Roast Chicken: Match the Skin, Not the Bird
Roast chicken is the most flexible main in the house. The wine is really matching the browned skin and the gravy, and that changes what you should pour.
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