The Lucky Country. Australia. Big, bold and brash, just like her wines. Well, some of them anyway.

A scale for pinot gris would help both consumers and winemakers.

How much is a main course in a restaurant? You know that, right?

New technology gives consumer instant information about their wine of choice.

Good food and good wine overflow in the Barossa Valley, writes Joelle Thomson.

China is now our wine industry's fastest-growing export market.

Hawkes Bay artist Martin Poppelwell has lent his talents to designing and producing The People's Wine.

An interactive wine-tasting venture brings the experts to you, writes Jim Eagles.

James Millton shuns PC pigeonholes in his quest to make the very best biodynamic wine he can, writes Joelle Thomson.

Top sommelier Jean-Marie Pratt brings his global quest for tasty tipples Downunder.

The sun has set on one of NZ's major wine brands, Montana Wines, which will soon become Brancott Estate.

Expand your palate, there's more to white wine than sauvignon blanc.

Attention to detail is the all-important ingredient in the business of making champagne, says Francois Hautekeur.