A small category, and not exactly a must-stock, but the Zins showed good typicity and matching potential for gutsy food

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

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

Take five sommeliers, a few classy bottles of Zinfandel and a bunch of gutsy Californian dishes and here’s what we learned…