Page 1 of 2 · 40 articles total
Subscribe → Meet our writers →Beer First, Wine Second: A Fourth of July Grill Playbook
By Scott Turner
A sommelier's take on which beers to pour with Fourth of July barbecue, from charred ribs to hot dogs, with wine cameos for the char and smoke.
Read more →The Visiting Bottle Wins: World Cup Pairings That Cross Borders
By Scott Turner
The home nation's glass doesn't always pair its own cooking best. A sommelier's daring look at World Cup dishes and the foreign wines that outscore them.
Read more →When the Rains Arrive: Pairing Hot Tea, Coffee, and Ice Cream Through a Wet Summer
By Stacey Palmer
Monsoon season rewrites the rules of summer drinking. Here is the pairing logic behind hot tea, strong coffee, and a scoop of ice cream when the sky opens up.
Read more →A Match-Day Drinks Playbook for World Cup Snacks Around the Globe
By Jill Wells
The World Cup brings global street food to your table this summer. Here is how to pair wine, beer, and zero-proof drinks with snacks from the competing nations.
Read more →What to Drink Instead of Wine at a Summer Picnic
By Sandy McKee
Iced teas, cold brew coffee and herbal infusions that pair brilliantly with picnic food and summer cuisines from India to Japan. No alcohol required.
Read more →Drinking Well Without Wine: A Summer Pairing Guide for Pregnancy
By Stacey Palmer
Pregnant this summer? You don't have to surrender the pleasure of a thoughtful pairing. Here's how acid, bitterness, and tannin work in the glass, no alcohol required.
Read more →The Wines That Do a Beer's Job at the Summer Table
By Scott Turner
Beer owns the summer cookout for good reasons, but certain wines deliver the same thirst-quenching, crowd-feeding magic. Here's how to make the swap and win.
Read more →Grilled Sardines and the White Wines That Wake Them Up
By Scott Turner
Grilled sardines hit peak season in late spring. Here's how to match their oily, smoky punch with whites (and a few rosés) that actually push back.
Read more →Wine with Soft-Shell Crab: A Summer Pairing Worth Mastering
By Stacey Palmer
Soft-shell crab season is brief and brilliant. Here's how to choose a wine that matches its delicacy, its char, and the brown butter underneath.
Read more →Wine with Strawberries: Beyond the Cream
By Sandy McKee
Strawberries are at their peak in late May, and the wines that flatter them best aren't always the obvious ones. A practical guide for the season.
Read more →Which red wines to chill in summer (and how cold)
By Scott Turner
Cold red wine isn't a heresy. It's how half of southern Europe drinks the stuff in July. Here are the reds worth chilling, the temperature to hit, and what to pour them with.
Read more →Wine with asparagus, yes it can be done
By Laura Harris
Asparagus is the famously wine-hostile vegetable, but the metallic taste people remember is the wrong wine, not the asparagus. A green-thumb pairing guide for spring.
Read more →Wine pairings for grilled salmon: the complete guide
By Laura Harris
Pinot Noir is the safe answer. But after a decade of pouring with salmon dinners, here are four reds and two whites that work even better.
Read more →Why Cabernet Sauvignon loves a charred steak
By Stacey Palmer
Three structural facts about tannin, protein, and fat explain why this pairing has held for two centuries.
Read more →Five wines every beginner should try first
By Jill Wells
Forget the long list of grapes. These five wines, tasted in order, teach your palate everything it needs to start.
Read more →The Thanksgiving turkey wine that pleases everyone
By Laura Harris
After hosting fifteen of these dinners, here's what actually disappears from the table — and why.
Read more →How to pair wine with spicy food (without getting it wrong)
By Sandy McKee
From Sichuan mapo tofu to a proper Goan vindaloo, the wine logic is the same — and the wines that fail are also the same.
Read more →What to pour with a weeknight roast chicken
By Laura Harris
Roast chicken is the most generous dish in the kitchen — it'll happily share a glass with almost any wine you have open.
Read more →Wine pairings for sushi: a working guide
By Laura Harris
Sake is the obvious answer. But there's a strong case for three wines you can find on any list — and one you can't.
Read more →Five weeknight pastas, five wines to match
By Laura Harris
Pasta doesn't always want red wine. Match the sauce, not the noodle.
Read more →What to drink with Thai green curry (it isn't beer)
By Sandy McKee
Singha is fine. But the right glass of wine turns this dish into something else entirely.
Read more →Fish and chips wine pairings: a defense of bubbles
By Sandy McKee
There's a very British case for drinking Champagne with chip-shop food. Hear me out.
Read more →Indian food wine pairings the wine shops don't tell you
By Sandy McKee
Most pairing advice for Indian food stops at Riesling. There are at least four other wines worth knowing.
Read more →Cheap reds that punch above their weight at dinner
By Sandy McKee
Six bottles under $20 that consistently outperform their price. I've tested them on Tuesday-night roast chicken.
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