Themed food-and-wine evenings can be a great way to sell Argentinian wine... and pack out your venue at the same time. Chris Losh talks to five places about what they did and why it worked

It’s tough to get past consumer prejudice and sell Riesling, especially from Europe. But it can be done. Really… Margaret Rand talks to some top sommeliers to find out how

Many pink wines are more akin to dental mouthwash than wine. If it’s a bit of the gen-u-wine food-friendly rosé you’re after, guv’nor, you want to be lookin’ at this Provence stuff, says Giles Fallowfield

There’s more to dining out in Argentina than rare steak and big reds. Our sommeliers pick out some of the food and wine matches that caught the imagination on their recent trip

There’s more to Malbec’s food matching potential than just steak…

Which style of Chianti is best with food, those with international grapes, or those that are 100% Italian? Chris Losh joins a team of tasters to put Italy’s best-known to the test

Bold, spicy and all-American? Or over-alcoholic, overblown and over here? Louis Villard enlists the help of a team of sommeliers, and takes advice from San Franciscans, to get to the bottom of the Zinfandel enigma

Our four sommeliers select the food and wine matches from their trip that really set the Argentine heather alight. David Williams reports

In the second of our three-part series on the basics of food and wine-matching, Hakkasan’s wine buyer Christine Parkinson tells us how to go about pairing wines with meat

With its powerful flavours and love of chilli, Indian food is about the hardest to match with wine. But could Carmenère be your ‘one size fits all’ solution? Chris Losh joins a team of tasters to find out

In the first of our new three-part series on the basics of food and wine matching, Hakkasan’s Christine Parkinson tells you everything you need to know about wines to pair with fish