It's true I rarely drink first growth Bordeaux claret, aged port or grand cru white burgundy but I do drink fine wine.

A wave of new restaurants are taking on the recession and some established rivals to put some heat on the dining scene.

While we all have our tipple of choice and are often loathe to test something different, we ought to at least give less familiar varietals a fair go.

Wine may be good for you? We'll drink to that.

The Esk Valley label gets a complete makeover.

Our neighbours in Oz are lapping up sauvignon blanc.

Local research has uncovered a uniquely New Zealand group of yeasts that could help make our wine even more characterful.

Celebrate the new season with the Spring Market at Farro Fresh this weekend.

There's mixed opinion on whether a points system works for wine.

Indigenous microbes may help produce distinct Kiwi wines.

What's in a name? A lot, actually, when it comes to wine

Powerful labels are dominating international markets with soft, fruity, mass-appeal wines.

Ti Point winery in Matakana is very much a family affair, with four generations of women among the vines.