- Climate Change: The End of Pinot Noir?
- High-Proof Pinot: Brilliant or Bogus?
- Wine by the Glass: Not Just for Suckers
- Just Say No to Nouveau
- The Value Wine That Costs $100
- Why You Should Buy Wine in Bulk
- Champagne's Great Growers
- Seriously, Don't Sniff the Cork
- Americans Drink Plenty of Wine, but Vatican Citizens Drink More
- How to Talk to a Sommelier
Ever wondered where the experts stand on the best wine practices and controversies? In this series, wine blogger, teacher and author Tyler Colman (a. k. a. Dr. Vino) delivers a final judgement.
Don’t you think spicy foods taste best with sweet, low-alcohol wines? Because alcohol amplifies heat, a fiery dish with a high alcohol wine is the culinary equivalent of a shouting match. To tame the heat in spicy foods, try a white with low alcohol and a little sweetness, for instance a Spätlese Riesling or demi-sec Vouvray.