Viognier: The Perfumed Grape That Almost Vanished
In the 1960s the whole world had fewer than 10 hectares of Viognier. By 2016 it had about 16,000. Here is what it tastes like, why it nearly disappeared and…
Wine with Steak: Match the Fat, Not the Name
The right wine with steak depends on the cut’s fat, not the word “steak” — a marbled ribeye and a lean fillet want opposite bottles. A cut-by-cut, sauce-by-sauce guide.
Full Bodied Red Wine: What It Means and Which to Try
Cabernet Sauvignon, Syrah, Barolo, Amarone — full bodied red wines are rich, dense, and built for food. Here is what makes them full bodied and how to explore the category…
Wine with Lamb: The Complete Pairing Guide
Cabernet Sauvignon with roast leg, Malbec with grilled chops, Grenache with slow-braised shoulder, Riesling with curry — the complete guide to pairing wine with every lamb dish.