Mark Henderson

I'm using my slow cooker year-round nowadays, yet with the shortest day just passed, and winter's icy chill upon us, this form of cooking has even greater appeal.

Late April saw news filtering out from Portugal of the two major port companies declaring their 2016 Vintage Ports across all the wineries in their portfolios.

Putting together today's tasting felt a bit like covering all the bases - four wines that hit the value-for-money button (and will all probably sell on special for less than $15); check.

We've had a delightful autumn this year, largely holding the inevitability of winter at bay. Yet with the gathering gloom of the shortest day less than a month away, winter's icy grip is looming.

I am one of the many who have fallen for the charms and delights of chenin blanc.

The highly respected Drinks International magazine has just released its seventh annual ''most admired wine brands'' list, our own Felton Road Wines from Central climbing into the top 10 (after...

Journalist, author, beer columnist, and Earnscleugh resident Ric Oram has published a book on the Alexandra wine region.

One indication of the changing face of wine retailing in New Zealand is the plethora of ``foreign wines'' that can now be found on our shelves.

Today's article is not about friendly vegans, but rather, what makes a wine vegan (or vegan friendly)?

Recommended retail prices (RRPs) are a funny thing and can sometimes seem to have little to recommend them (forgive the play on words), writes wine reviewer Mark Henderson.

It wasn't that long ago the last vestiges of the ABC movement (Anything But Chardonnay) were still in full swing.

At the opening address of the 2018 Central Otago Pinot Celebration, chairman Paul Pujol made the comment that if you saw a wine that you wanted to try, you really should do so, as you are unlikely...

At the end of January, I had tremendous pleasure in attending the 2018 Central Otago Pinot Celebration, in Queenstown.

It will come as no surprise to readers of this column that I have a soft spot for many of the lesser-known varieties, be they white or red.

Today's tasting features two white wines made with red grapes, and a white wine made from a white grape descended from a red grape. Confused? You needn't be.

When I taste the wines for this column I do so blind.