Explore Chenin Blanc, one of the world's most versatile white grapes, producing styles ranging from crisp and dry to rich, sparkling and sweet, with flavours of apple, quince, citrus and honey.
Beginner-friendly guides designed to help you understand wine with confidence.
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.
A lightly oaked Chardonnay is one of the most reliable wines for roast chicken. Its fresh acidity, moderate body and subtle oak complement crispy skin and juicy meat without overpowering the dish. Pinot Noir and dry Chenin Blanc are excellent alternatives.
Second Glass
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