The Lucky Country. Australia. Big, bold and brash, just like her wines. Well, some of them anyway.

A scale for pinot gris would help both consumers and winemakers.

How much is a main course in a restaurant? You know that, right?

New technology gives consumer instant information about their wine of choice.

Few wine lovers - even dedicated oenophiles - will have heard of the Spanish white, Albarino, but a single sip will have you hooked.

Montana wines as we know them will soon disappear from the shelves - in name only.

Good food and good wine overflow in the Barossa Valley, writes Joelle Thomson.

We are swimming in a wine glut at the moment and though that's not good news for the producers and growers, it's very good news for the canny consumer.

A cruise aboard the Pacific Dawn is somewhat of a culinary adventure, finds Janetta Mackay.

Hawkes Bay artist Martin Poppelwell has lent his talents to designing and producing The People's Wine.

Few spirits have the romance, the history and the sheer brilliance of whisky.

Joelle Thomson hears about the merits of buying wine online.

I had a wonderful experience recently when I attended a tasting of Hallertau's beers at a rather salubrious Mt Eden hostelry.

Riesling is an often-overlooked variety of New Zealand wine, but a German expert was impressed with our latest examples.

Wine in half-bottles usually ages quicker than that in standard-size bottles.

George Fistonich pioneered the vineyard restaurant.

James Millton shuns PC pigeonholes in his quest to make the very best biodynamic wine he can, writes Joelle Thomson.

There are three simple rules to ensure that every time you buy a really good bottle of NZ wine you can be assured of absolute quality.

Fine wine is no longer the preserve of the elite.