Each Thirsty Thursday we help you get ready for the weekend ahead with a round up of the best wine reviews and pairings from your fave winos, oenophiles and beyond . . .


  • The naked beauty of a light white wine ::link::
  • Are my headaches caused by sulphites? If so, why not from all vintages of the same wine? ::link::
  • Red wines from B.C. stand out among new January releases ::link::
  • Like Cherries? If So, You’ll Love This Wine ::link::
  • Value-packed wines under $12 ::link::
  • My friend David’s wine picks ::link::


A Curious Coupling … That Works

What makes a truly wonderful wine pairing with Chinese cooking?

Complexity is the real conundrum here, as there are so many Chinese dishes and styles, with all kinds of vibrant flavours – spicy, sweet, sour or a combination.

In general, I’d avoid very chunky reds with lots of tannin, which risk overwhelming the glossy textures of Chinese cooking.

Tannin also clashes with salty flavours, a key component of many dishes, and indeed soy sauce.

Read more at The Daily Mail.