Correctly matching wines to food is easy to get wrong.

It doesn’t seem all that long ago that friends and Waiheke neighbours Chris Canning and Bryan Mogridge began their winegrowers’ dream to make the definitive wine.

Passion for winemaking runs strong in the Delegat family.

For almost two decades, Hans Herzog has been growing grapes, making wine and, in the process, carving out an enviable reputation for low-yielding, small-volume, high-quality handcrafted wines from Marlborough.

Watch out, world, chenin blanc is poised to take its place in the spotlight.

It's remarkable how many small companies import wines of interest from Europe.

Gruner veltliner may not be a white wine you ask for or buy regularly, but it's here whether you're ready or not.

Jo Burzynska joins Central Otago artisan vintners on their yearly harvest.

For some reason, a number of Australian wines that were fashionable and readily available a couple of decades ago in New Zealand vanished from our shelves. Now they’re making a comeback.

Size and shape matter when it comes to wine glasses, making all the difference to your experience of the elixir within.

Wine editor Jo Burzynska’s guide to the 2013 not-to-be-missed bottles on the market.

Loveblock is the latest creation of that winemaking-cum-clever-marketing power couple, Kim and Erica Crawford.

There's a long history of sensory pleasure in pairing literature with wine.

It was bound to happen sooner or later and, frankly, it's come sooner than I would have predicted. New sauvignon blanc at $80 a bottle.

There I was, minding my own business at a rather lovely wine tasting at Vivace on High St, when my wandering eye roved out the window and caught sight of a tiny bar in a little lane opposite.

Most wines can be made by following the textbook, a bit like following a recipe when you bake a cake.

Would you pay $80 for a bottle of Marlborough sauvignon blanc? Or, indeed, should you?

Viva wine editor Jo Burzynska traverses plains, valleys and rivers on a pinot noir safari in Marlborough.

Most of us know what we like and like what we know, and why not?

US businessman Bill Foley has found making wines in New Zealand and building their reputations is far more fun in retirement than playing golf

It says it is situated "at the unholy crossroads of Ponsonby and Richmond Rd" and takes pains to distance itself from the Greek neo-Nazi party of the same name.

Part of North America's appeal is size. It's so big ... big buildings, big highways, big open spaces, big ideas, supersized food and big hair.

When I hear the word "authentic" applied to any product, I am immediately suspicious.

There's something very "Downunder" about the service in Queenstown. Waiters, bartenders, receptionists and shopkeepers take that relaxed, "she'll be right", Kiwi attitude to a new high.

There are a few countries whose wines I’ve yet to try. Now, thanks to La Cantina importer Ben Naden, I can tick Malta off the list.

There's nothing like a crisis to bring people together. It was the Depression of the 1930s that made growers in Europe join forces and form the co-operative wineries that still make a significant proportion of the continent's wines today.

Low-calorie wines are catching on among health-conscious consumers - and critics say they don't have to be bland to be better for you.

Pinot noir is a woman: a statement made by an international speaker at a recent high-profile wine conference in New Zealand, as he launched into a culturally inappropriate attempt to conjure up the character of the variety.

While internationally we're best known for white wines - notably sauvignon blanc - our reds are fast gaining attention, spearheaded by some classy pinot noir and succulent syrah.