Once upon a time men were men. They would drink beer and eat meat. Now they're happy with a slice of quiche and a glass of rosé. What is the world coming to?

The perception that sparkling wine, bubbles, champagne ... call it what you will, is for use as seasonal or celebratory drink only must drive producers crazy.

Don't be afraid to ask for help when choosing a wine to accompany your meal.

In the eternal quest to come up with a point of difference at wine festivals, beyond the bands, showground attractions, tasty finger food - and the wine, Gisborne ought to take a bow.

Bling is back.

Canterbury's wineries are slowly bouncing back from September's earthquake.

You know you're getting old when you start asking, "Where has the year gone?"

They have six vineyard blocks aged more than 100 years old, with the majority of the vines still producing excellent grapes. While they've not been acknowledged with a telegram from the Queen, they are highly prized by their owners.

A group of white South African farmers arestarting a new life in the former Soviet state.

Toast. Is it: A) Bread browned on both sides by exposure to heat B) A call to raise glasses in honour of a person or thing C) A Martinborough festival for 10,000 New Zealand food and wine lovers D) All of the above?

Hawkes Bay is receiving some well-deserved attention.

So where do you look to diversify when you've already got substantial interests in seafood, shipping, tourism and property?

Pinot noir varietals have again dominated the Air New Zealand Wine Awards, winning a total of 32 gold medals.

Philip Rich will raise his glass up to 400 times this week as he turns his palate to the Air New Zealand Wine Awards.

The analogies between photography and winemaking may be obvious but that doesn’t diminish the fact they are valid.

New Zealand winemakers weren't pleased after one of the world's most respected wine critics, master of wine Jancis Robinson, pooh-poohed the country's pinot noir in a blind tasting.

The English are producing world-class champagnes.

I'm often struck by the snobbery I encounter in our country when it comes to drinks. Talk about how you'd love a nice, cold lager and someone will pipe up and say: "Oh you don't drink that muck do you?

Making wine without chemicals and other processing techniques is slowly catching on here.

Almost 1600 wines have been entered in this year's Air New Zealand Wine Awards, with close to 40 per cent classed as sustainable.