Wine drinkers already know sauvignon blanc tastes best if chilled, and scientists have now proven keeping it on ice helps retain its flavours.

Pairing food and wine well adds spark to a dining experience.

A new Government-backed push into the US aims to build a super premium wine category for the billion-dollar export industry.

The air is cool, the shiraz is dark and I am falling in love with the muscle and power of Australia's most famous and commercially successful wine all over again.

"How bad could they be?" Chris Carrad asked himself when he was planning to import some of the weirdest wines on the planet to New Zealand.

Joelle Thomson nobly sips, swirls and spits 47 wines to find her top 10 low-cost reds.

Sauvignon blanc is in danger of going the way of Kath and Kim's favourite tipple, chardonnay.

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.

Rays that cause skin cancer also make New Zealand sauvignon blanc unique, according to new research.

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

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.

"Thanks for turning up. Hardly anybody turns up for anything, these days."

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?