We all know port goes well with cheese but this pairing of a mature, nutty Swiss gruyère with an aged Kopke Colheita white port is especially interesting ...

How to get into the paywalled Top Pairings section of my website and access my best food and wine - and other drink - matches ...

Tuscany is more noted for its meat-based dishes than vegetarian ones but this pairing with an aubergine - or eggplant - tart ...

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.

A deliciously punchy one tray baked salmon recipe from the Ottolenghi team’s brilliant new book Comfort makes an easy midweek ...

I sometimes think partridge is my favourite game bird - less full-on and ‘gamey’ than pheasant, more subtle and delicate than chicken. But what wine should you drink with it?

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.

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, ...

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 ...

It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on wine ...

If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list. Possessed of the sexy ingredient umami - the intensely savoury taste identified by the ...