Some fresh finds that should make for great summer sipping.

Grapes from the land of Mozart are finally getting the recognition they deserve.

A prediction. A relative new kid on the Central Otago block, Misha's Vineyard, will be the next big thing. Why?

Blind winemakers may bring an added skill to the industry.

As a self-confessed foodie, I am always anxious to peruse any menu with great zeal. However, I am even more interested in the wine list and am happy to scour them with tenacious enthusiasm.

You'll be amazed at the reds the Aussies are churning out, notes Don Kavanagh.

Time for grenache to come out from under cover.

For those who may be weary at the thought of another chardonnay, sauvignon blanc or pinot gris, there is help at hand.

New electronic devices are replacing the job of your tastebuds when it comes to tasting wine.

New Zealand wines costing more than $100 per bottle are relatively rare but despite the tough economic times they're growing in number.

Hoodwinking diners into buying pricey wines puts Don Kavanagh's hackles right up.

Artistic labels are increasingly reflecting the work that goes into creating the contents.

Fiscal madness. Wine producer Jim Jerram is talking about his transition from being a general practitioner in Dunedin to heading the Ostler Waitaki Valley vineyards in North Otago.

Waiheke Island has never been better positioned to take its place as a serious feature on the New Zealand winescape.

Fashion designers have increasingly been employed to shape the look of a number of high-profile wine labels.

The Brown Brothers winery manages to avoid straying into the dubious territory of dumbing down wine, writes Jo Burzynska

Harvesting wine grapes as late as possible can add to the sexiness of the vintage, say winemakers.

Rockburn winemaker Malcolm Rees-Francis took over at the Central Otago winery in 2006, replacing the legendary Rudi Bauer.

The reinvigoration of the Spanish grape mencia reminds us there's more to life than cabernet and chardonnay.

Nelson is one of the country's prettiest and most relaxing places to live or visit. It moves at its own pace, boasts copious sunshine hours, has stunning beaches, arts, crafts, cafes and restaurants and just feels like a pleasant place to be.

Rooftop parties at members-only clubs in New York are just part of the job for three doyennes of the New Zealand wine industry.

Government has raised the excise on wine, but it's producers rather than consumers who are likely to wear the increase.

Some fine winemakers are often baffled why their excellent, often competitively-priced wine doesn't fly off the shelves and on to the tables of discerning customers.

The winemaker's art is not just choosing the best grapes but blending them skilfully to achieve complexity in the wine.

It was unthinkable a decade ago, but the gap is definitely closing between the majestic top end wines of Bordeaux and the best New Zealand Bordeaux blends.