Wine With Salami: What Fat, Salt and That Tang Really Need
Salami is fermented, not just cured, so it brings its own acidity. That is why Sangiovese, Barbera and dry Lambrusco work and a big Cabernet does not.
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 moreWine 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 moreMendoza Wine: The Argentine Region Behind Your Malbec
Mendoza makes two thirds of Argentina's wine in a desert fed by Andes snowmelt. What it tastes like, why altitude matters, and one bottle to start with.
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.
Read moreBest Wine for Sangria: What to Buy (and What to Skip)
Cheap, dry and fruity beats expensive every time. The red and white grapes that make good sangria, the ones to avoid, a jug recipe and how strong a glass really is.
Read moreWhat Are Tannins in Wine? The Dry, Grippy Bit Explained
Tannin is the dry, grippy feeling a red wine leaves behind, and it is a texture rather than a taste. Here is where it comes from and how to soften it.
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