I've just tasted one of the world's best dry rieslings and it's from Central Otago. Prophet's Rock, to be exact.

A wine bottle without a medal sticker is unusual, but how much credibility do awards have?

Advanced research is breathing fresh life into wine by-products.

Hands up if the words "Italian wine" conjure up images of cheap Chianti in a wicker-covered bottle?

Liam Dann writes that fast growth and a grape glut are serious threats to New Zealand's global status.

Too much of a good thing threatens to skittle some in the wine industry.

Given the keen competition, over-supply and precarious, weather-dependent nature of growing grapes, it's astonishing that new wine producers continue to emerge.

Unofficial estimates say that wine sales in Spain, the third largest producer in the world, have dropped by about 10 per cent.

Until last December the delights of our dessert wines were denied to drinkers in the EU due to protectionist legislation that had been in place for years.

A passion for wine has seen Keith Stewart collect a fine harvest of facts for his history of New Zealand wine. He talks to Joelle Thompson.

Two businessmen have created a $500 Cristal champagne sorbet, topped with gold-leaf shavings, to raise money for Haiti earthquake victims.

Reluctant passenger Geraldine Johns straps herself in and is jetted to cuisine hotspots.

Lisa and Verity, the fabulous gals at Garnet Station, are always on the look out for heavenly treats to stock in their gorgeous neighbourhood cafe.

French suppliers have been taken to court for wine fraud.

Wine writer John Hawkesby reflects on his year of tasting.

Choosing the right drop to drink mid-air is a surprisingly tricky business.

Move over sav - it's time for the small artisan producers to shine.

With all the excitement around the Auckland Horse Racing Carnival, we couldn't go past this limited edition handmade 18ct gold and diamond pin.

Get past the tongue-twisting name, put aside your preconceptions and get into gewürztraminer.

You'd be excused for thinking the recent pinot noir export swindle by the French would be an excellent chance for New Zealand pinot noir producers to get a significant foothold in the lucrative American market.

Sauvignon blanc has conquered the Australian market and almost single-handedly delivered a boom to New Zealand.

There's a world of quirky traditions associated with wine.

Adventurous local winemakers are experimenting with blends.

I remember being mesmerised by the sublime skills of Hugo Porta, the Argentinian rugby five-eighth of a bygone era.

New Kiwi site makes it easier to get a good deal.

This year has been a dream run eating out-wise. All the restaurants I've reviewed have been wonderful, hence the high scores.