A 1998 Tokaji, the year we met, called for something equally special: homemade foie gras torchon. Three days, a bamboo sushi mat, a pair of tweezers and one very good bottle of wine later, Thanksgiving suddenly felt rather luxurious.

Gulyás carries a lot of Hungarian history in a single bowl: soup, not stew, plenty of paprika, strong opinions about what belongs in the pot, and a long journey across Central Europe. Here’s the Hungarian version, plus what to drink with it.

We used to live just an hour from Hermitage - close enough for a Saturday morning wine run. Some regions stick with you. So when there’s lamb on the table and Chave Farconnet beside it, Northern Rhône memories come back.

A winter drive through the Jurançon vineyards, a golden sunset, and a bottle of wine I couldn’t leave without. Back home, it became poached pears — fragrant, honeyed and just sweet enough to let the Jurançon do its thing.

At the far southeastern tip of Sicily, where the vines face relentless sun, sea air and almost no rain, Salvatore “Turi” Marino makes wines that taste unmistakably of their place. His golden, skin-contact Catarratto, Turi Bianco, finds its perfect match in lemony chicken with briny olives and Mediterranean herbs.

Meet Verduno Pelaverga, Barolo’s eccentric cousin: a pale, fragrant Piedmontese red with a serious white-pepper streak. Discover its curious history, Burlotto’s role in saving it, and why it makes a brilliant match for seared tuna.

From Hungary to Milan and Tokyo, discover the fascinating journey of the humble schnitzel, its shared culinary history, and why a rare volcanic Chardonnay 809 from France's Auvergne is the perfect pairing for crispy breaded cutlets and braised sauerkraut.

In Rome, I arrived expecting carbonara but discovered tripe, quinto quarto, and the rich traditions behind cucina povera. A story of Roman food, forgotten cuts, and the Verdicchio wine that brought it all together.

Gödöllő-style chicken is a beloved Hungarian classic, featuring juicy roasted chicken filled with a rich stuffing of mushrooms, chicken liver, bacon, herbs, and bread. We paired ours with a Premier Cru Pouilly-Fuissé from Burgundy, whose freshness, minerality, and elegant Chardonnay character beautifully complemented the dish's rich, savoury flavours.

Gougères and Crémant are a classic French apéritif pairing. The light, cheesy choux pastries are perfectly balanced by Crémant's bright acidity and fine bubbles, which cut through the richness and keep each bite fresh, elegant, and moreish.

A love letter to morels and slow cooking. This Croûte aux Morilles brings together fresh BC-foraged mushrooms, rich cream, and Jura-inspired wine pairing ideas. What to serve them with? Ideally something crisp, nutty, or sparkling. Comfort food, but make it a little wild.

I've always been drawn to France's Jura region, so this piece explores its distinctive wines through a Jura-inspired menu featuring Morel Chicken with oxidative white wine, Trousseau with cheese, and dessert wine pairing ideas. Part travel story, part wine guide, and part mushroom obsession.

Discover the origins of sparkling wine in Limoux, where bubbles were bottled long before Champagne. This story explores Blanquette de Limoux's history and pairs it with classic Tarragon Chicken to bring France's oldest sparkling tradition to the table.

No family recipes or formal training, just curiosity and a love of Korean flavours. These four favourite dishes, from kimchi sundubu jjigae to bulgogi with japchae, are paired with wines and shared through the perspective of a home cook inspired by cooking, reading, and eating across the city.

Explore Korea's rich food and drinking culture, from its culinary traditions and fermented flavours to the history of Korean alcohol and Hallyu's global influence. Along the way, discover bold, unexpected wine pairings that complement spice, sweetness, and umami.

A winter escape to Spain's Basque Country, where San Sebastián's pintxos bars, Txakoli, Bilbao's art, and a deep-rooted food culture come together in a region defined by bold flavours, fierce identity, and unforgettable hospitality.

Our visit to Château-Grillet, the tiny Rhône jewel famous for its rare, golden-hued Viognier, turned into a memorable little fiasco. Slightly defeated but undeterred, we cracked open a humbler bottle of Viognier with an even humbler petit beurre along the Rhône. Simple, unpretentious, and unexpectedly magical. Proof that even a missed tasting can make for the perfect picnic. Santé!

Celebrate Easter with the flavours of the Loire Valley, where pâté berrichon and French goat's cheese pair beautifully with crisp Sancerre Blanc. Discover how these fresh, mineral-driven wines bring balance and elegance to the Easter table.

Truite aux amandes is one of those simple dishes that feels effortlessly special—flaky trout, golden almonds, and a buttery lemon sauce. Paired with a crisp Riesling from Trimbach, it’s a perfect introduction to Alsace, its terroir, and the incredible versatility of its wines.

Mangalica pork and morel mushrooms are a natural match—rich, earthy, and full of character. Paired with a light, spicy Szekszárd Kadarka, the dish comes together with the perfect balance of depth, freshness, and Hungarian tradition.