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Wine: No added sulphur
Your average reds all contain added sulphur to prevent oxidation. As do most of the dried fruits and nuts we eat.
Montana wine becomes Brancott
The sun has set on one of NZ's major wine brands, Montana Wines, which will soon become Brancott Estate.
Tizard buys French to uphold NZ pride
Judith Tizard says she bought a $155 bottle of champagne during a dinner with Australian ministers as a matter of national pride.
The winemaking expert with a sparkle in his eye
Attention to detail is the all-important ingredient in the business of making champagne, says Francois Hautekeur.
The Dish: Foodie Fundraiser
Prepare to eat a lot when some of Auckland's top eateries team up for the annual Mercy Hospital Degustation Brunch fundraiser.
Wine: Presentation is key
How we present ourselves says a lot about us to other people, and the same applies to how wines are presented to us, if the nakedly ambitious marketing of champagne, organic wines and pinot noirs I've seen recently is anything to go by.
Wine: Tackling our drinking problem
Increasing taxes is not the right way to go about changing our attitude to alcohol
Chill out, and enjoy your wine
Wine drinkers already know sauvignon blanc tastes best if chilled, and scientists have now proven keeping it on ice helps retain its flavours.
Wine: A match made in heaven
Pairing food and wine well adds spark to a dining experience.
Export wine focus turns to top table
A new Government-backed push into the US aims to build a super premium wine category for the billion-dollar export industry.
Wine: Red alert
Joelle Thomson nobly sips, swirls and spits 47 wines to find her top 10 low-cost reds.
Wine: A reputation at stake
Sauvignon blanc is in danger of going the way of Kath and Kim's favourite tipple, chardonnay.
Wine: Mix and match, Italian style
After going on record last week about Italian wine being astonishingly food-friendly, I thought I should put up or shut up.
Italians take it from the top
It is without doubt one of the great global brands, producing some of the world's finest wines.
Wine: When worlds collide
Winemakers often have the best results when they combine old practices with new techniques.
Chocolate, red wine and coffee not on healthy heart list
Stop kidding yourself, The Australian Heart Foundation says, there is no cardiovascular health benefit from eating chocolate or drinking red wine.
Good taste: Emissions reduction
Cue the bubbly this month because it marks 16 years since I wrote my first wine column; even if it's not a round number, it's a good excuse to drink bubbles.
Wine: Bargain harvest buys
We're sitting at the top of a sun-drenched Hawkes Bay vineyard looking out to sea over heavily laden pinot gris vines which have just been harvested.
Wine: The feminine touch
Girl power is alive and well and flourishing in the local wine industry.
UV rays give Kiwi wines edge
Rays that cause skin cancer also make New Zealand sauvignon blanc unique, according to new research.