A creeping blush after a tipple compels Gill South to get to the bottom of an embarrassing problem.

New Zealand's wine-drinking habits are not far off international trends.

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.

Joining a wine club is a great way to meet like-minded people and learn about the subject.

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.

An interactive wine-tasting venture brings the experts to you, writes Jim Eagles.

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.