Eight underrated wines that sommeliers drink when nobody’s watching — from Cru Beaujolais and Assyrtiko to Mencía and Nerello Mascalese. All exceptional, all affordable, all flying under the radar.
The complete beginner’s guide to Burgundy: the classification system, five sub-regions from Chablis to the Mâconnais, what the wines taste like, how to read a label, and where to find…
Most wines last 3 to 5 days once opened — but sparkling wines go flat faster and fortified wines last weeks. Here is the complete guide by wine type, with…
Chenin Blanc produces more wine styles than almost any other grape: bone-dry, off-dry, sparkling, sweet, and botrytised wines that age for half a century. This is the complete guide to…
Red wine and cheese is one of gastronomy’s most persistent myths. This guide explains the real principles behind great wine and cheese pairing — by cheese type, with the eight…
The complete, no-snobbery guide to organising a blind wine tasting at home — from picking a theme and hiding the bottles, to running the evening and building a real palate.…
From Gamay and Pinot Noir to Barbera and Grenache, these low-tannin reds are soft, smooth and fruit-forward — with no drying, grippy sensation. The complete guide, including a tannin spectrum…
Merlot tastes of plum, black cherry and cocoa with soft, velvety tannins. But the style changes completely by region — from savoury Bordeaux to ripe California to fresh Chilean. Here…
The key to Chardonnay food pairing is the wine style, not the grape. Crisp, unoaked styles suit oysters and salads; richer oaked Chardonnay suits lobster, cream sauces, roast chicken and…
Dry Riesling with oysters and sushi, off-dry with Thai curry and Indian food, sweet with blue cheese. The guide to Riesling's extraordinary food versatility, by style.
How to deglaze, braise, reduce and build sauces with wine. Which wines to choose, how much to use, when to add it, and why timing makes all the difference.
One rule: match the wine to the sauce, not the pasta shape. Chianti with bolognese, Chardonnay with carbonara, Vermentino with pesto, Soave with vongole — every pasta sauce covered.
