Attention to detail is the all-important ingredient in the business of making champagne, says Francois Hautekeur.

Two Waikato boys team up to share their gourmet talents.

Prepare to eat a lot when some of Auckland's top eateries team up for the annual Mercy Hospital Degustation Brunch fundraiser.

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

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.

Increasing taxes is not the right way to go about changing our attitude to alcohol

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.

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.

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.

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.