An experiment in fermented fabric is taking innovation to new levels.

The days of a cheap and cheerful $10 bottle of Kiwi wine are all but over.

Rich sweet reds hailing from Portugal are being given a rough deal because of inferior copycats.

After a false start, the South Americans are making sauvignons that could rival our own.

Californian wine is gradually growing in popularity and well worth exploring.

Selling by-the-glass wines from a keg cuts expense and ensures freshness.

We may beat the Aussies at rugby, and they have the upper hand in cricket, but how do our wines compare?

Hats off to Craggy Range, which has gone from strength to strength since entering the wine market more than a decade ago.

Finding Champagne bargains at this time calls for a toast, says Don Kavanagh.

Unlike his predecessor, France's new president enjoys his country's wine - a spark of hope for the struggling industry.

Nothing celebrates luxury like Champagne.

Three of New Zealand's foremost winemakers are set to share their wares - and their wisdom - at an Auckland restaurant.

The past 15 years have seen major changes in the size and shape of our wine industry.

For a decade, 85-year-old Cliff Hart has been sending me obscure New Zealand wines from tiny, often undiscovered producers toiling away in the backblocks.

Sometimes it's the imperfections that can make a wine great.