Wine and Ham: Pairings for Every Style
The best wine to pair with ham, broken down by style: honey-glazed, smoked, dry-cured, and prosciutto, and why big tannic reds are the one to avoid.
The best wine to pair with ham, broken down by style: honey-glazed, smoked, dry-cured, and prosciutto, and why big tannic reds are the one to avoid.
How to read a French wine label: why place matters more than grape, France's AOC quality pyramid, and why Grand Cru means something different in every region.
Bordeaux vs Burgundy: the blend versus the single grape, the classification systems, and why the same country produces two entirely different answers to what wine should be.
How wine in England went from a historical footnote to a genuine rival to Champagne: the chalk, the 1988 gamble, and the blind tastings that proved it.
Wine alcohol content explained by type, from a 5.5% Moscato d'Asti to a 22% fortified Sherry, and why the average bottle keeps getting stronger.
What biodynamic wine is: Rudolf Steiner's farming philosophy, the numbered preparations, the lunar calendar, certification, and an honest look at the evidence.
The main types of wine glasses explained, what each shape is actually built to do, how to choose a sensible set, and whether it all really matters.
The correct serving temperature for every major wine style, why temperature changes how wine tastes, and how to chill or warm a bottle fast.
How to decant wine properly, whether for removing sediment from an old bottle or aerating a young one, and which wines actually benefit.
What tannin in wine is, chemically and biologically, where it comes from, why it produces astringency, how it changes with age, and how to describe it.
What Prosecco is, made from: the Glera grape, the tank method behind its bubbles, its DOC to Cartizze quality pyramid, and how to serve and pair it.
What pet-nat wine is, how the ancestral method that makes it works, its surprising history, and how it differs from natural wine more broadly.