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With its relatively low alcoholic strength, appetizing acidity and lack of sickly artificial flavours, wine is the perfect accompaniment to food. Am I kidding myself that a well-chosen wine makes...

Another meal and another lesson: how much more slowly top quality Mosel Riesling ages than top quality red bordeaux.   At a meal chez nous last weekend, with a menu remarkably...

  My colleague Michael Broadbent, who started Christie’s wine department 40 years ago last Wednesday, has for some years maintained that red wine and cheese don’t go together....

Last week I had the great pleasure of an extended conversation in the garden with Harold McGee, the esteemed and thoughtful American food scientist and author of On Food and Cooking and The...

Mario Mizzi, Malta: Our wine club is organizing a white Hermitage and Condrieu tasting-dinner very soon. What kind of food (and cheese) might you recommend to accompany the wines (two...

Patricia, London:   Re High summer thoughts on food and wine matching - As you are aware, I am an avid veggie-consumer, especially fresh salads and crudités. So I'm...

Here in the sweltering Languedoc I am labouring away at my desk nourished by birdsong and the knowledge that Chef Lander will be putting all sorts of delicious things on the table under the...

Martin Nettleton, Yorkshire: Last night, celebrating the successful negotiation of another week, we opened a bottle of Dom Perignon 1996.  The first taste was exactly as I would have expected,...

Gary Gillman, Toronto: Like Terry Hughes from New York, I am catching up on some of the older articles and enjoyed your piece on re-contextualising wine and Terry's very pertinent response. ...

Bernhard Steiner, Singapore: We are organising a Russian dinner for some friends here in Singapore and in view of the climate are trying to match food with wine rather than vodka. We are...

Terry Hughes, New York: As a new subscriber, I am playing catch up with old postings.  (Question to self: What took you so long?) First, the "fine writing" tagline isn't arrogant, it's...

Carol Horton, Rome: What savoury or sweet dishes go best with Blandy's Rich Malmsey, please? I am imagining a lovely chocolate/vanilla swirl or butterscotch icecream for dessert, with a carrot...

Terje Loitegaard, Norway: I was wondering if you could give me a tip on food combination with the Pouilly Fumé, Pur Sang 2002 by Dagueneau. Is it ready to drink? me: I should imagine it...

Julia Harding MW earned multiple prizes last year by not only passing her Master of Wine exams at the first attempt, but coming top too. I feel very privileged that she is currently toiling away...