MPs at a select committee are considering a law change that would lower the drink driving limit from 80mg of alcohol per 100ml of blood to 50mg.

Next time you're ordering wine with a meal out, don't be afraid to order the cheapest - it's probably the best value.

Rising economic confidence and "aggressive" marketing techniques are seen as the driving factors behind an 8.9 million litre rise in alcohol availability last year.

A bit of creative wine wisdom won't go astray on any date day of the year, be that with your lover or a friend.

Avocadoes and seafood may have been and gone but there are plenty more festivals around.

Irreverent Cabinet Minister Paula Bennett has produced her own pink wine label on a chardonnay this Christmas called "Sip It Sweetie".

He was once the toast of the town, a wine dealer who became the "stuff of legends" because of an ability to procure the world's finest vintages for the rich and famous.

The New Zealand wine industry has continued its turnaround in 2013, posting a record grape harvest and improved profitably for wineries.

John Hawkesby rounds up his top 10 wines for the sunny season.

Research found people who drank heavily had a lower mortality rate than those who did not drink any alcohol at all.

Craft brewer Moa has gone into business with Australian cricket legend Shane Warne.

Great menu offerings at summer festivals is music to the ears of foodies, writes Joanna Mathers.

A programme to make New Zealand a leader in "lifestyle" viticulture will be good news for wine lovers watching their waistlines.

American billionaire Bill Foley has taken a quarter stake in the Nourish restaurant chain fronted by celebrity chef Simon Gault, giving him a vineyard-to-restaurant path for his wines.

Central Otago is the world's most successful southern wine region.

The red and white wines that will give you the best bang for your buck have been revealed in the 22nd edition of a Kiwi vino guide.

We are acknowledged internationally as leading the world in the popular white variety, sauvignon blanc, which accounts for some 80 per cent of our export volume.

From resident ghosts to kegs hidden in mud, Danielle Wright finds intriguing history at our historic hotels.

Zero-waste cooking, local produce, casual dining and gourmet meatballs are tipped to be the flavours of the year at the fifth annual Taste of Auckland festival.