So when we were at a seafood restaurant Entremar yesterday I ordered a glass of De J Rivera Mexican sauvignon blanc from ...

Soup can be tricky to pair with wine so beer can be a better option especially with this Mexican bean soup called sopa Azteca ...

Aubergine - or eggplant as it’s known in the US - doesn’t have a strong flavour of its own but tends to enrich any dish in which it’s included especially when baked with tomatoes and cheese. So if you ...

Steak is a natural partner for red wine, but is there a definitive “best” red for steak? While it’s easy to say that any good red will do, you can fine tune the match. The cut of the steak, the way it ...

There are very few occasions on which sausages don’t appeal but what’s the best pairing for them? As always it depends on the type of sausages and the way they’re cooked but I personally find that ...

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Cider has been going through the same quality revolution as beer did a few years ago. In the last 12 months I’ve tasted more interesting ciders than I have in the last 12 years. So it’s a shame we don ...

It’s sometimes hard to predict what type of food will pair well with riesling because they’re all so different - some being bone dry, some ultra sweet, some positively floral, others zingy and ...

Fiona Beckett is an award-winning food and wine writer, one of the world’s leading experts on food and drink pairing, former wine columnist for The Guardian and the author of 25 books on food, wine, ...

A lot of you have told me how helpful matchingfoodandwine.com has been to you over the years - and asked why I give away such useful information for free. Well, I guess I could charge but it would ...

One of the things Mexicans seem to be particularly good at is soup and there’s a special one that is served around Day of the Dead called Soap Azteca which I tried in a restaurant called La Casa del ...

Barbera is a versatile red that will happily partner pretty well any meaty dish you throw at it. It is more robust and typically drunk younger than its Piedmontese counterparts Barolo and Barbaresco.