What to eat with sauvignon blanc and semillon
Despite their sometimes challenging descriptors, sauvignon blanc and semillon are remarkably versatile at the table.
Food and Wine
How to engage your sommelier this festive season
Here’s Stuart Knox’s insider’s guide to making that sommelier magic happen this festive season.
How to pair sparkling with food: beyond oysters and caviar
Sparkling wine isn’t just for stand-alone consumption, it’s one of the most versatile food wines.
Uncoupling malbec from merlot and what to eat with it
Malbec, originally a Bordeaux red variety, was brought to Argentina in 1868 by Frenchman Michel Pouget, where it has reigned as the most-widely planted grape variety in the country since 2011.
Ultimate food pairings for shiraz
For all its power, shiraz is surprisingly versatile at the table. It’s not just for steak or wintery roasts.
How to pair pinot noir with food
Pinot noir is one of the most food-friendly reds out there. It doesn’t need a steak to shine.
Two new worthy BYO restaurants
As restaurant wine prices have flown into the stratosphere, the ongoing search for good BYO restaurants has intensified.
Wine with hot spice
Whether in a traditional form or in fusion food, hot spices pose challenges for wine which did not previously exist in classical sommelier training.
How to pair chardonnay with food
Chardonnay offers a very wide variety of food matching options depending on the style of wine you’re looking to match.
Thoughts on wine matched menus
Stephen Wong MW has seen trends come and go, practices evolve and prices rise inexorably over the past quarter century, but something that seems to still split diners is the practice of wine matched menus.