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Subscribe → Meet our writers →The Sunday roast wine: rules from a British table
By Sandy McKee
Beef, lamb, chicken, pork — four roasts, four wines, no compromise.
Read more →The five wine flavor profiles every drinker should know
By Jill Wells
Once you can name what's in the glass, you can pair anything. Here are the five flavor families that explain almost every wine.
Read more →Tannin explained: why your mouth puckers
By Jill Wells
That drying sensation in a young Cabernet? It's the same compound in steeped tea — and it tells you what to eat with the wine.
Read more →A map of red wines from light to bold
By Jill Wells
Memorize this spectrum once. You'll know what to order with every dinner from then on.
Read more →Sweet vs dry: the wine list terms that confuse everyone
By Jill Wells
If you've ever ordered a wine described as dry and tasted fruit, you've been lied to. Sort of.
Read more →Why fish and white wine isn't actually a rule
By Jill Wells
The old rule is half wrong. Some fish prefer reds. Here's the actual logic, and the dishes where it shows up.
Read more →Three principles for pairing wine with food
By Stacey Palmer
Forget the long lists. Three ideas explain almost every successful pairing — and every failed one.
Read more →Salt and acid: wine pairing's underrated tools
By Stacey Palmer
Most pairing guides obsess over flavor matching. The real work is being done by salt and acid, every time.
Read more →When the textbook pairing fails: matching wine to mood
By Stacey Palmer
The technically perfect pairing isn't always the right one. Sometimes you want the wine that fits the moment.
Read more →The case for red wine with fish (yes, really)
By Stacey Palmer
The old rule was made for cod and chablis. Modern menus have moved on.
Read more →How to read a wine list with confidence
By Stacey Palmer
Three questions to ask yourself before the sommelier reaches the table. Forty seconds, maximum.
Read more →Five daring wine pairings that shouldn't work — but do
By Scott Turner
After two decades of restaurant floors, these are the pairings that consistently surprise diners.
Read more →Champagne with fried chicken: the case
By Scott Turner
Pairing's most photographed combination. Here's why it actually works — and how to do it on a budget.
Read more →Beyond Cabernet: unexpected wines for grilled steak
By Scott Turner
The default works. So do five other wines that take steak somewhere more interesting.
Read more →Pairing wine with dessert: beyond Sauternes
By Scott Turner
Sauternes is the default. Here's what works for the desserts Sauternes doesn't.
Read more →When pink wine actually belongs on the table
By Scott Turner
Most rosé gets drunk at brunch. It belongs at the dinner table — for these five meals specifically.
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