Asking which wine to pair with salad is a bit like asking about what wine to match with meat or fish. There's no single answer. It depends on the vegetables you use, what other ingredients it contains and what type of dressing you use.
One of the best hot weather dishes, this piquant dish of cold poached or roast veal with a tuna, anchovy and caper mayonnaise invariably pops up on menus at this time of year. But what to pair with it?
If you’re wondering which wine to pair with roast pork the good news is it’s a flexible meat that can take a white or a red - or even - given the crackling, a sparkling wine.
If you’re wondering which wine to pair with curry, you’re not alone. There are probably more opinions about the matter than there are types of curry from “wine is never a good idea* to *any wine you like*.
Beetroot is one of the few vegetables that pairs better with red wine than with white - not only for the colour though that tends to put the brain on auto-suggest - but its rich, earthy sometimes sweet flavour.
Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white wine, sometimes achieving quite high levels of alcohol so what are the ideal foods to pair with it?
Spaghetti puttanesca - or 'whore’s spaghetti' to translate it literally - is a full-flavoured pasta dish with strong, punchy flavours but which wine should you pair with it?
Crab is one of the most delicious kinds of shellfish and the perfect foil for a crisp white wine. But there are other crab dishes that pair better with a fuller-bodied white or even a red.
If you’re planning a barbecue this weekend - or barbecuing any other weekend this summer - you may well be wondering which wine to choose.
One of the world's most popular cheeses, Brie can be mild and slightly chalky or decadently gooey and quite strong in flavour so you need to adapt the wine - or other drink - you choose to how mature the cheese is.
Seabass is one of the most popular fish on restaurant menus these days - usually treated quite simply and rarely sauced. But what wine should you pair with it?
The ideal pairing does of course depend on how you make your spaghetti alle vongole - the classic Italian dish of spaghetti with white wine and clams - but in my book, the answer is simple: a young, unoaked, Italian white wine.
Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.
Salmon is in many ways the chicken of the fish world - an ingredient you can serve in many different ways and therefore match with a number of different wines.
You might think sushi would be tricky to pair with wine but surprisingly that’s not the case. And there are other drinks that work too . . .
When we think of pairing wine with lasagna (or lasagne, whichever way you spell it) it’s probably the meaty version that’s uppermost in our minds but these days, as you know, there are many variations. As with pasta sauces, then, your wine choice should reflect the other ingredients in the dish.
Mexican restaurants have been on a roll lately so tacos are much more widely available than they used to be in the UK.
Sauvignon blanc is many people's favourite wine but what type of food pairs with it best?
Do herbs ever have a strong enough influence on a dish to determine your wine pairing? Relatively rarely in my view. Only very herby sauces like pesto or salsa verde dominate a dish to such an extent that you need to choose a wine to accommodate them.