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

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, ...

If you’ve never before heard of a tamalada then get ready for what could be the next best invention in food-based entertaining. A tamalada is is a traditional Mexican event where groups of family and ...

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 ...

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 ...

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 ...

To access my premium content you need to buy a bundle of credits. These can be used to gain access to any article that you’d like to consult, one credit per article. We sell these as subscriptions ...

Rioja - and by that I mean red rioja - is one of the UK’s best-loved wines and one of the easiest ones to match with food too. As you’d expect it pairs particularly well with Spanish food especially ...

It’s more common to think of pasta, roasts and grills as natural accompaniments to Chianti Classico than vegetarian dishes but I had a tart at Terra di Seta that turned out to be a perfect match. It ...

For many people coffee is a regular companion to food whether it’s breakfast or that great German institution of kaffee und kuchen (coffee and cake) - only the amount of caffeine they might consume ...

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.