Octopus 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.
Read moreAglio 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 moreWine With Feta and Tomatoes: What to Pour and Avoid
Tomatoes are sharper than they look and feta is very salty. Sauvignon blanc, dry riesling and dry rose are the whites with enough acid to cope.
Read moreAustralian Riesling: Why It Tastes of Lime and Ages for Decades
Australian Riesling is dry, not sweet. Why it tastes of lime, how Clare and Eden differ, how long it really lasts and what to eat with it.
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