Latest from Wine

Wine: Biodynamic taste
It usually takes very little to persuade me that daytime is the best time to taste wine.

Wine: The politics of wining and dining
If politicians must swipe their credit cards on a night out, it's worth making sure it's value for our money and nectar for their guests.

Sip trip hits NZ (+recipe)
Top sommelier Jean-Marie Pratt brings his global quest for tasty tipples Downunder.

Wine: Inspecting the gadgets
There are many gizmos out there which claim to improve your wine drinking experience. We look at the ones that work.

Wine: Trying it out
It all started when my old friend, Chris Carrad, brought over a "cosmic" wine for tasting.

Taste celebration
Dedicated wine drinker Michelle Coursey is introduced to a classy range of boutique beers.

Wine: First in, first served
Buying wine while it's still in the barrel is one way to make sure you don't miss out on limited-edition fine wine.

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 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: The new frontier
Our new generation of vintners aren't afraid to push the boundaries and think outside the square with their winemaking.

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.