New electronic devices are replacing the job of your tastebuds when it comes to tasting wine.

New Zealand wines costing more than $100 per bottle are relatively rare but despite the tough economic times they're growing in number.

Hoodwinking diners into buying pricey wines puts Don Kavanagh's hackles right up.

Does cocktail culture frighten you? Do you panic at the sight of words like "cachaca", "absinthe" and "oregano" on a drinks menu?

Artistic labels are increasingly reflecting the work that goes into creating the contents.

Fiscal madness. Wine producer Jim Jerram is talking about his transition from being a general practitioner in Dunedin to heading the Ostler Waitaki Valley vineyards in North Otago.

Fashion designers have increasingly been employed to shape the look of a number of high-profile wine labels.

The Brown Brothers winery manages to avoid straying into the dubious territory of dumbing down wine, writes Jo Burzynska

Harvesting wine grapes as late as possible can add to the sexiness of the vintage, say winemakers.

Riots might be topical in Britain this week, but 100 years ago in France they were the culmination of a vexed period in the history of champagne.

Rockburn winemaker Malcolm Rees-Francis took over at the Central Otago winery in 2006, replacing the legendary Rudi Bauer.

Rooftop parties at members-only clubs in New York are just part of the job for three doyennes of the New Zealand wine industry.

Government has raised the excise on wine, but it's producers rather than consumers who are likely to wear the increase.

Some fine winemakers are often baffled why their excellent, often competitively-priced wine doesn't fly off the shelves and on to the tables of discerning customers.

A former sommelier has paid £75,000 for a bottle of 1811 Chateau d'Yquem, making it the world's most expensive bottle of white wine.

The winemaker's art is not just choosing the best grapes but blending them skilfully to achieve complexity in the wine.

It was unthinkable a decade ago, but the gap is definitely closing between the majestic top end wines of Bordeaux and the best New Zealand Bordeaux blends.

Beer and spirits are also great accompaniments to a meal, observes Don Kavanagh.

Centuries old tunnels make excellent wine cellars, PK Stowers explains.