Things you wanted to know about wine... but were afraid to ask
Pairing Rosé wine with food is easier than you may think. While delicious on its own, a good Rosé pairs really well with wines that match its freshness and flavour. Spicy food, certain cheeses, shellfish and tapas all benefit from being paired a Rosé and it can bridge the gap between red and white wine.
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Many people believe that a pale rose is better, and an indication of both quality and sweetness of the wine. Neither of these things is true. Read on to find out more about how rose is made and what gives it its range of distinctive pink colours.
Lamb is one of the easiest foods to pair with wine. Most people prefer red wine with red meat, but I've included options for both white wine and rosé wine that will elevate everything from Roast leg of lamb to a spicy lamb stew.
Have you ever been asked to taste the wine in a restaurant, and you suspect it may be corked? We shine a light on the whole issue of corked wines – what causes it, what corked wine tastes like and the difference between screwcaps, natural and synthetic corks.
A traditional Boeuf Bourguignon comes from Burgundy and is cooked with wine from that region - in other words a Pinot Noir. I've shared by family recipe for this classic French dish and looked at which wines work best both in it and with it.
There are times, and perhaps particularly in the aftermath of the feasting season, where we really fancy a glass of something lovely, but we don’t want to feel pressurised into finishing the bottle in a sitting.
Whether we are drinking alone, or perhaps want a glass of white followed by a glass of red a deux, here's how to ensure your wine stays fresh for days.
I cannot imagine a world in which a it's ok to drink a Sauvignon Blanc with a hearty roast Turkey meal, as I think it would be a shame for both - but I know there are people who wont contemplate richer, more full bodied whites, or who have it in for Chardonnay. Take a look at our top choices for the festive feast.
I used to think I didn't like any wine that was sweeter than a sauvignon. Then I tried a Coteaux du Layon with a piece of blue cheese and my mind was not only changed, it was completely blown. This inevitably led to a new appreciation of these subtle, smooth and utterly delicious wines, without which a pudding is not a pudding and blue cheese is lonely.
Mary's version of this French classic is easy to make and a firm family favourite that lends itself to adaptation. Take a look at her recipe and wines to use in a warming chicken casserole.
As will all good things, wine is not exempt from its share of misunderstandings and misinformation. The myth list is long - so we thought we'd take a look at the five myths that we probably address most often.
Most of us are not lucky enough to have a home cellar - but there are some simple things we can do to optimise our wine storage and to ensure that our wine stays fresh and ready to drink.