Decanter China staff's articles
Paccheri with tomato sauce and Parmesan–recipes and wine pairings
This traditional pasta recipe comes from Vittorio, Enrico and Roberto Cerea's father. The paccheri pasta (large tube shapes) is served in a simple tomato sauce, made from both tinned and fresh tomatoes.
Keeping decanters clean – ask Decanter
How do you keep your decanter crystal-clear over time?
The Tuscany wine quiz – test your knowledge
Heading to the rolling hills of Tuscany for your holidays? Do you know your Sangiovese from your San Gimignano? How will you do when you test your knowledge on our Tuscany wine quiz?
Iced coffee soufflé – Recipes and wine pairings
If you like smooth and creamy frozen treats, this delightful iced coffee soufflé will please your taste buds. This dessert was served up by Cordon Bleu at a recent masterclass which Decanter's Claudia Cianfarani attended.
Greater China sommeliers: the route to international competitions
Why does Mainland China need its own sommelier association? What does it take for sommeliers from Greater China to compete in world-class contests? See the graphs below.
Does wine taste different on an airplane? – ask Decanter
Amid news of team GB sipping Champagne on their British Airways flight home from the Rio Olympics, we ask wine expert Andy Sparrow whether wine tastes any different in the air.
Does ‘reserve’ mean better? Ask Decanter
What does 'reserve' mean on New World wines?
Holiday Wine Quiz – test your knowledge
Ever tried to bring back bottles of your favourite holiday wine in your luggage, or visited a vineyard while on your travels? Take this quiz and see if you can match the tourist spot to the local wine...
Should you put ice cubes in wine?
Nothing is more refreshing than a cool glass of wine when the weather heats up – but what if your wine isn’t chilled enough? Decanter experts give their view on reaching for the ice, and what alternatives are on offer...
Glossary- Common wine ‘flaws’ and wine faults – a guide
In this week, let's discover another three wine "flaws". How will they affect the flavor. Are they really "flaws"?