After going on record last week about Italian wine being astonishingly food-friendly, I thought I should put up or shut up.

It is without doubt one of the great global brands, producing some of the world's finest wines.

Winemakers often have the best results when they combine old practices with new techniques.

Stop kidding yourself, The Australian Heart Foundation says, there is no cardiovascular health benefit from eating chocolate or drinking red wine.

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.

The country's second largest wine region is showing loads of promise.

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.

Girl power is alive and well and flourishing in the local wine industry.

Kati Kasza's father instilled in her a love of plants and the importance of seeking quality.

"Kiwi savvy" has commanded the highest per litre price of any wine sold in the UK for more than a decade.

France's southwest has turned taste into an art form, says Peter Calder.

Sometimes referred to as the godfather of pinot noir in New Zealand, he strides the landscape like Goliath.

In French, they call it le signe oenologique, but that's the thing about French: words like oenology and gastronomy don't sound half as pretentious as they do in English.

It looks good, it tastes good and it sounds good too?

Last week I wrapped up by saying we can all drink expensive wine if we share the cost because enjoyment isn't always proportionate to volume.

If you're wondering why good pinot noir costs a lot more than good shiraz, cabernet sauvignon or gewurztraminer, you're not alone.

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.

Pinot noir is set to be the next big thing in New Zealand wine, judging by the response of a recent conference of experts

Pinot noir is set to be the nest big thing in New Zealand wine.