Wine Pairing
How to choose wine for summer barbecue and grilling: rich reds that stand up to char and sweet-savory sauces, a bottle for vegetables and seafood, and the trick of chilling reds.
A sommelier's guide to what pairs with Pinot Noir, by regional style: tuna and eel, mushrooms, Japanese dishes, and how to serve it lightly chilled at home.
How to choose wine for pasta, sauce by sauce (tomato, cream, oil, meat). The key is to match the sauce. Includes one versatile go-to bottle.
Yakiniku and sukiyaki call for a red that can stand up to fat and soy. Tannic Cabernet for fatty cuts, fruit-rich Shiraz or Primitivo for sweet-savoury sukiyaki.