Perfect pairings for pork

Each month our editorial team tastes a lot of wine, but not all of it makes it onto the page. So here’s our in-house pick of other great wines we’ve tried

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Move over barbecue: today’s ‘live fire’ cooking is all about nuance – and the kinds of wine best suited to such cooking may not be the ones you think…

Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as

If the sun is out, think beyond crisp whites and pale rosés, and consider sipping a cool red while you load up the barbecue. Vivid, juicy styles of red really shine on a hot summer’s day, all the more

Food writer Gurdeep Loyal says upping the flavour factor in recipes is as simple as rethinking how you use common ingredients and blending recipes from various traditions