Wine Pairing
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.
Not sure what to pair? These five versatile wine styles handle starters to mains. From sparkling to Primitivo, one bottle that rarely lets you down.
Chinese food pairs well with fruit-rich wines that can handle oil and spice. Sparkling for gyoza, off-dry whites for spicy dishes like mapo tofu.
Cheese and wine pairing by type. Fresh cheeses with whites, hard cheeses with reds, blue cheese with sweet wine — match the intensity and you're set.
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.
Wine for sushi, by topping. White fish loves Sauvignon Blanc, lean tuna a light red, and sparkling works across the board. Plus tips for getting it right.