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Explore our wine guides, from grapes and regions to food pairings.
Chablis is a northern Burgundy region known for dry white wines made from Chardonnay. Its cool climate and varied vineyard sites produce wines that are typically fresh, citrus-fruited and savoury, with four appellation levels ranging from Petit Chablis to Grand Cru.
Serving temperature can make a surprisingly big difference to how a wine tastes. Too cold, and aromas can become muted while texture and flavour
Pouilly-Fumé is a dry Centre-Loire Sauvignon Blanc known for citrus, fresh acidity, floral notes and stony or smoky impressions. “Fumé” does not mean smoked, and flint does not directly flavour the wine; these descriptions reflect the combined influence of site, vintage, farming and winemaking.
Sancerre is a Loire Valley appellation in central France, famous for dry Sauvignon Blanc with citrus, orchard fruit and fresh herbal or mineral notes. These styles are shaped by a cool climate and a patchwork of vineyard sites. It also produces smaller amounts of Pinot Noir for red and rosé wines.
Champagne is a sparkling-wine region in north-east France, famous for bottle-fermented wines with fine bubbles, bright acidity and flavours from citrus and apple to brioche and nuts.
The easiest way to pair wine with BBQ is to match the food’s character with the wine’s structure. Smoke → Syrah or Rioja; Lemon & herbs → Sauvignon Blanc or Albariño; Sweet BBQ → Zinfandel or Primitivo; Seafood & veg → crisp white or rosé; Dessert → lightly sweet wine
The best wine with cheese depends on the style of cheese, but Champagne, Sauvignon Blanc, Chardonnay and Pinot Noir are among the most versatile choices. Match the wine's body and acidity to the cheese's richness for the most balanced pairing.
The best wine with seafood is crisp, high-acid white wine, particularly Sauvignon Blanc or Albariño. Their freshness complements delicate seafood flavours without overpowering them. Chardonnay, Vermentino and Muscadet are also excellent choices depending on how the seafood is prepared.
Off-dry Riesling is the best all-round wine for spicy food because its refreshing acidity and gentle sweetness help balance chilli heat while complementing aromatic flavours. Gewürztraminer and sparkling wine are excellent alternatives.
There isn’t a single “best” wine with salmon, but Pinot Noir is often considered the most versatile overall choice thanks to its bright acidity, silky tannins and delicate red fruit. For sashimi, choose dry Riesling or Champagne. For grilled salmon, Chardonnay and Gamay are excellent alternatives.
The best wine with steak is a full-bodied Cabernet Sauvignon. Its firm tannins interact with the steak’s proteins, helping soften the wine’s structure while its blackcurrant flavours complement the meat. Malbec and Syrah are excellent alternatives.
A juicy beef burger pairs best with a fruity, medium- to full-bodied Cabernet Sauvignon blend or Malbec, whose ripe fruit, firm tannins and lively acidity complement rich meat and savoury flavours. For alternatives, try Syrah or, for lighter or non-beef burgers, an oaked Chardonnay.
Second Glass
Second Glass writes about wine. Please confirm you are old enough to view alcohol-related content in your location.
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