In the mix

Cabernet sauvignon plays nicely with a host of blending buddies, finds MARY-THERESE BLAIR.

… AND THANKS FOR ALL THE FISH

As Ben Glover steps down as chair of Cuisine’s wine-tasting panel, STEPHEN WONG, MW looks back on his influence in the…

FOR WHAT IT’S WORTH

STEPHEN WONG, MW, examines the love-hate relationship between price and value in our wine market.

BOTTLE STOPS

Wherever you journey in New Zealand, you’re never far from some great wine, says STEPHEN WONG, MW.

COOL ME DOWN

Stephen Wong, MW, tells us that a long, hot summer calls for cool, cool wines.

SOLAR POWER

The days stretch longer than the nights as the earth around us glides from renewal into full growth with the abundant…

MINDFUL & KIND

Hyped hashtags aside, the move to intentional imbibing is starting to heat up, says STEPHEN WONG, MW.

BLUE-CHIP RED WINES

The annual release of Te Mata Coleraine is always an affair, but after a year of economic uncertainty, this year’s 2019…

MAKING GOOD SCENTS

We each have our own smell memory bank – mostly built up before the age of 10 – tucked away in the part of the brain…

NO FISH IN MY WINE, THANKS

If there is a food phenomenon of our time it’s veganism. Currently one per cent of the global population identifies…