logboek

The wine list arrives. It is fifteen pages long and the sommelier is hovering. Here is a better approach than pointing at something in the middle and hoping for the best.

The wrong bottle will amplify the heat. The right one will soften it. Here is what actually works when pairing wine with spicy food.

Rosé has a reputation problem. Here is why it is undeserved, and how to find bottles worth drinking.

Orange wine is white wine made with skin contact, giving it a distinctive amber colour, tannic grip, and savoury complexity. Everything you need to know before you try it.

The sauce matters more than the pasta. A practical guide to matching wine to every kind of pasta dish, from tomato ragu to cream sauces to seafood.