"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.

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.

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.

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.

"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?

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.