Wine and cheese make a great pairing but what about cheese aged in wine?
Serving Champagne alongside umami-rich food seems to promote its flavour and complexity.
Whoever came up with the “red wine with red meat, white wine with white meat” deserves a medal. But it’s fun to break the rules.
If you adore cheese, plus all things fermented, don’t miss the combined festivals of Cheesefest + Ferment held in Adelaide this October.
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.