Seafood 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 moreCheesecake Wine Pairing: The Best Wines for Every Slice
Moscato, sparkling rosé, late-harvest Riesling or a Rutherglen Muscat: the best wine for cheesecake depends on the topping. Matches for berry, lemon, chocolate and caramel, and what to avoid.
Read morePan Fried Pork Chops and Wine: What to Pour
Pork chops want a light red with fresh acidity or a zippy dry white. Pinot noir, dry riesling and grenache all work. Here is which one, and when.
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 moreBacon and Wine: What to Pour (and What to Avoid)
Bacon is salty, fatty, smoky and often sweet. Pinot noir, dry sparkling and off-dry riesling handle all four. Here is what to pour and what to skip.
Read moreWine to Pair With Goat Meat: Why Lean Meat Needs a Softer Red
Goat is one of the leanest meats there is, so it cannot soften a big tannic red. Grenache, Tempranillo and off dry Riesling work better. Here is how to pair by the pot.
Read moreWine Pairing With Roasted Vegetables: What to Pour (and What to Avoid)
Roasting makes vegetables sweet and smoky, which changes what wine works. Grenache, Gamay, Tempranillo and Riesling lead; big reds and thin whites do not.
Read moreWine Pairing With Lamb Burgers: What to Pour (and What to Avoid)
Lamb burgers need juicy fruit and soft tannin, not a big grippy red. Here is what to pour, what to avoid, and one stock-checked Barossa GSM to try tonight.
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