\n\n

\n\n

Italy invented the concept of matching local wine with local food. Centuries before sommeliers theorized about pairings, Italian nonnas were drinking Chianti with their ragu...

Asian cuisines present some of wine’s most exciting—and challenging—pairing opportunities. From delicate sashimi to fiery curries, the spectrum of flavors across Asia demands a thoughtful...

Spicy food and wine have a complicated relationship. Capsaicin—the compound that makes food hot—amplifies alcohol’s heat and can make tannic wines taste harsh. But the...

Dessert wine represents winemaking at its most magical—concentrated sweetness balanced by acidity, flavors of honey and dried fruit, wines that can age for decades. Here...

The appetizer course sets the tone for the entire meal—and the wine you pour with it. Get this right, and your guests know they are...

Cheese and wine might be history’s most celebrated pairing. But for all its romance, matching them requires knowing a few principles. Not every cheese works...