Classic Dishes
With osso buco, the tomatoes decide the wine
What wine pairs with osso buco? The tomatoes decide. Barbera if you’re unsure, Barbaresco for the traditional bianco, Sangiovese once the tomatoes go in.
July 7, 2026
Pairing advice for people who like good food and hate being lectured about it.
Tell us what’s for dinner and we’ll tell you what to open, what to skip, and what to grab if you’re trying to impress someone.
Featured
Seafood
With ceviche, the heat picks the bottle
What wine goes with ceviche? Albariño is the banker, but the chilli decides how dry you can go. The safe choice, the interesting one, and what to avoid.
June 26, 2026
More to explore
Desserts
Stop buying sauternes for baklava
The right wine for baklava isn’t a grand one, it’s a sweet one. Why cheap Muscats beats Sauternes, and what to pour for darker, spiced baklava.
June 23, 2026
Wines
Rosé isn’t one wine (and neither is the food it wants)
Rosé isn’t one wine. Pale and dry suits delicate food; darker and fruitier handles barbecue and spice. What to pour, what to skip.
June 26, 2026
Cheese and Charcuterie
Prosciutto wants bubbles
Prosciutto wants bubbles, not a big red. Dry Prosecco, Cava or chilled Lambrusco cut the salt and fat; skip tannic reds. Plus what changes with melon.
June 25, 2026
Meat
BBQ chicken wants a fruity red
Wine for BBQ chicken? Pair the sauce, not the bird. A fruity red or rosé beats that sweet, smoky glaze. The bottle to buy — and what to avoid.
June 24, 2026
Seafood
Sea bass – two fish, two wines
Sea bass wine pairing depends on the fish: lean branzino wants crisp Albariño or Chablis, rich Chilean bass wants oaked Chardonnay. Here’s how to choose.
June 25, 2026
Cheese and Charcuterie
With burrata, the plate decides the wine
Burrata loves crisp, unoaked and high-acid wines— Vermentino, Soave, or a good fizz. Skip the oaked Chardonnay. What’s on the plate does the rest.
June 26, 2026