Winegrowers are increasingly fighting predators with predators, writes Jo Burzynska.

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?

The Wairarapa wine sub-region is beginning to make its mark.

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?

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.

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.

A company that paid vineyard workers as little as $2 an hour has lost a legal battle over unpaid wages.