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food pairing
Wine and Cheese Pairings: What Actually Works (And What Doesn't)
A practical guide to matching wine with cheese — organized by cheese type, with specific bottles, prices, and opinions. Plus a cheese board cheat sheet.
Wine with BBQ: Smoke, Sauce, and What Actually Works
Brisket, ribs, pulled pork, smoked chicken — each BBQ style wants different wine. Specific bottles, a $10-and-under shortlist, and why your Burgundy should stay home.
Wine with Chicken: A Guide by How You Cook It
Roasted, grilled, fried, or swimming in curry — chicken is one protein, but the cooking method changes the wine completely. Here's what to pour for each.
Wine with Duck: A Guide by Preparation
Roast breast, confit, duck a l'orange, Peking duck — each preparation wants a different wine. Here's what works, with specific bottles and the logic behind them.
Wine with Fish: A Guide That Goes Beyond 'White Wine'
The wine you pick for fish depends on how it's cooked, not just what species it is. A practical guide with real bottles for grilled, fried, buttered, and Asian-style fish.
Wine with Lamb: From Rack to Shoulder to Slow-Cooked Tagine
Lamb is the most wine-friendly meat — but the cut and preparation change everything. A practical guide with specific bottles for rack, braised shoulder, spiced, and spring lamb.
Wine with Lobster and Shellfish: A Shell-by-Shell Guide
Lobster, crab, shrimp, scallops, oysters — each shellfish wants different wine. Specific bottles and prices, plus the science of why tannic reds taste metallic with seafood.
Wine with Mexican Food: A Dried Chili Field Guide
Tacos, mole, enchiladas, ceviche — Mexican food wants wine that respects dried chilies, not fights them. Specific bottles, prices, and one orange wine curveball.
Wine with Pizza: A Guide by What's on the Pie
Margherita, pepperoni, white pizza, BBQ chicken — each style wants a different wine. Plus a $12-and-under Italian shortlist that covers almost everything.
Wine with Pork: A Cut-by-Cut Guide
Pork tenderloin, belly, pulled pork, charcuterie — each cut wants a completely different wine. Here's what actually works, with real bottles and prices.
Wine with Salmon: Match the Preparation, Not the Fish
Pan-seared, poached in cream, glazed in miso, or cold-smoked — salmon is versatile enough that one wine recommendation is useless. Here's what works for each style.
Wine with Thai Food: What Capsaicin Does to Your Glass
A chemical approach to Thai food and wine pairing — from green curry to som tum — with specific bottles, prices, and the science of why most red wines fail with spice.
Wine with Turkey: A Thanksgiving Survival Guide
Turkey is bland. The sides are chaos. Cranberry sauce fights everything. Here's how to pick wine for a Thanksgiving table that actually works — with bottles, prices, and a strategy.
Wine and Pasta Pairing: It's the Sauce That Matters
Spaghetti with marinara and spaghetti carbonara have nothing in common when it comes to wine. Here's how to match wine to pasta — by sauce.
Best Wines for Steak: A No-Nonsense Guide
Ribeye, filet, strip, flank, or wagyu — each steak cut wants a different wine. A practical wine pairing steak guide with actual bottles, prices, and opinions.
Sushi and Wine? Here's What Actually Works
Most people default to sake or beer with sushi. Fair. But wine works too — sometimes better — if you match the fish, not just the cuisine.
Wine with Indian Food: A Spice-by-Spice Guide
A dish-by-dish curry wine pairing guide covering butter chicken, vindaloo, tandoori, dal, and street food — with specific bottles, prices, and the spicy food wine science that actually matters.