Champagne is great with oysters and a ribeye steak tastes delicious with malbec, but why? Here are the scientific reasons why ...

First, you need to narrow the field, and the easiest way to do that is by following the golden rule of wine-and-food pairing: white with fish, red with meat. This eminently sensible rule has come ...

Tannins are a crucial element in understanding how wine looks, tastes, and feels. They contribute to a wine’s structure, ...

A nice steak is almost always seen resting next to a glass of red wine, but with certain marinades, white wine has its time ...

Of course, that effervescence is also a powerful pairing tool; it’s another tool that helps sparkling wines complement fatty and fried food.” “Just as tannins in a bold red can cut fat ...

A team of Japanese scientists found the scientific reason for one of the rules of thumb about the pairing between wine and food: “Red wine with red meat, white wine with fish”. In combining ...

Doing This One Thing Makes Wine Taste Better With Food ... A Case for Why Sparkling Wine Pairs with Everything 3 Red Wines to Pair with Braised Short Ribs How to Pair Wine With Grilled Shrimp ...

The fat and salt in crisps mellow out the tannins in red wine and ramp up the zest-factor in whites and rosés, making them ...

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Riesling is an incredibly diverse food ... means the wine can handle cheeses ranging from camembert through to Comté at the end of the meal. Aged riesling reminds me of the balance between sweetness ...

What's the Difference Between High Elevation and Low Elevation Wines? Japanese Winemakers Have a Long History in California Wine. Now, They’re Redefining Its Future. What Is Garrigue ...