- The Fastest Way to Chill Wine
- Aldo Sohm Sniffs the Cork
- How to Tell When a Wine is Flawed
- Sugar-Free Champagne: Trendy and Tasty, But Don't Drink It Alone
- Just Decant It
- A Free Trick to Save Leftover Wine
- How Wine Labels Lie About Alcohol
- Why You Should Ask for Boxed Wine
- Climate Change: The End of Pinot Noir?
- High-Proof Pinot: Brilliant or Bogus?
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.