A Hawkes Bay winery has appeared alongside world-renowned vineyards in Burgundy, Tuscany and California in a major travel guide's top 10 list.

An ambitious new venture aims to lure younger people to appreciating riesling.

With New Zealand's sauvignon blanc no longer enjoying the revered international position it once held, we need to turn our attention to the next big thing.

A Kiwi wine expert is spreading the good word on biodynamic winemaking.

I'm a huge fan of New Zealand wine and I love everything about the variety, quality and sheer exuberance of our vineyards, but sometimes it's nice to remind yourself of what else is available.

Evaluating your Waiheke neighbour's wine is fraught with problems. Be too critical and you risk being frozen out; too effusive and you're accused of favouritism and sucking up.

The cost of Aussie fine wines is spiralling out of control.

If approached with caution, the pairing of chocolate and wine can prove delicious.

New Zealand is exporting more bulk wine to be bottled overseas, putting the industry's reputation at risk.

New Zealand is yet to finalise the way it classifies its wine regions.

Tech news from around the world: Milk machine; robotic mobilisation device; Bodymetrics Pod; PhotoDNA and talking through stone.

A world expert believes New Zealand is an ideal spot to make quality sparkling wines.

New wine venture Tiki pays homage to the wisdom of tangata whenua.

A controversial classification of Bordeaux wines is making a comeback.

What makes certain wines provoke more thought is a matter up for debate.

Riesling ... loved by wine buffs, misunderstood by most and loathed by those still scarred by a previous bad experience.

Wine cocktails are enjoying an increase in popularity once more.

Wine lovers have had it good for some years but predicts price pain.

You have to admire and respect the entrepreneurial recklessness of those souls who, for whatever reasons, have been seduced into the romantic notion of owning their own vineyard or even chateau.

With a growing awareness of the impact of high carbon emissions, winemakers are turning to more palatable alternatives than traditional wine bottles.

Scientists have found that wild yeasts vary from region to region, and can have a unique influence if used in the wine-making process.