Why do truffles and Italian red wines made from nebbiolo and sangiovese go so well together?
I’ve listed some of my personal favourites but don’t be surprised if you find many of them unappealing.
Why is there nothing like this in Sydney, we puzzled, as our sailing crew of six tucked into a delicious meal at a taverna on the waterfront on the Cyclades island of Patmos.
I take you through my ten worst food and wine matches.
I recently ate at Sydney Cantonese restaurant Golden Century with winemaker Daniel Wagner, of Weingut Wagner-Stempel in Rheinhessen.
Red wine with red meat is a good basic food and wine matching guideline. It is not necessary to follow it slavishly, of course.
It’s easy to become complacent about matching wine and food, and I’m as guilty as anyone for making safe generalisations.
Discovering wine bars and eateries in New York City is one of life’s great pleasures.
A glass of wine at the end of a busy day is one of life’s great pleasures. Increasingly I find myself reaching for the Spanish cheese manchego as an accompaniment.
I recall being told many years ago that asparagus, along with globe artichokes, eggs, chocolate and brussels sprouts cannot be matched with wine.