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.

Judging has began at the 2013 Air New Zealand Wine Awards. The international panel of experts have 1,380 different drops to sample before naming the winners at a ceremony in Queenstown later this month.

A $4m deal to buy a popular Matakana winery fell through after a syndicate of Chinese buyers failed to get approval from the Overseas Investment Office.

Profitability is returning to the wine industry after several years of grape oversupply, says the local boss of Pernod Ricard Winemakers.

New Zealand winemakers could stand to benefit from a global shortage of wine, a new report says.

Barney McDonald enjoys the taste of a Cloudy Bay experience.

Poor but sexy - you can't argue with Berlin's unofficial slogan. Although it doesn't possess the wealth of other German cities, it has sultry charms.

There's no better place to start your Australian wine-tasting journey than the McLaren Vale area, where Michael Van de Elzen finds long-established wineries and some wonderful olives and cheeses.

Australia's southern island is pretty big. A mountain bike helps Michael Van de Elzen to see some of its best sights.

I'm excited about visiting the Agrarian Kitchen, a farmed-based cooking school about 45 minutes from Hobart in Tasmania's Derwent Valley. I have heard so much about it.

What do you do when you've been making wine in France's Loire Valley for well over a century and there is no more suitable land left to grow and make premium sancerre (sauvignon blanc)?

Tasmania casts its food and beer spell over Mike Van de Elzen.

Mike Van de Elzen samples the boutique breweries of South Australia.

Danielle Wright finds a lot more than roast dinners when looking for places to eat out on a Sunday.

Hawkes Bay's FAWC is the smart way to entice us tourists, writes Catherine Smith.

It’s a big year for art and wine — the World of Wearable Art (WOW) is celebrating its 25th anniversary, while Brancott Estate Wines celebrates 40 years since its vines were first planted in Marlborough.