The last fortnight has been a hectic and important one for the New Zealand wine industry, Mark Henderson writes.
As we move into what should be warm and settled weather, it's time for riesling and rose, writes Mark Henderson.
After acquiring ''the wine bug'' many years ago, it was a natural progression to visit winery cellar doors, Mark Henderson writes.
Among the rush of last-minute things to do before Christmas, there is also the decision of what wines to serve on the day itself.
If you asked most consumers to name a style of bubbly, there is little doubt that Champagne would top the chart, yet there are a raft of other styles produced around the world, writes Mark Henderson.
Today's tasting flight was a classic example of what a little air (and time) can add to a wine, writes Mark Henderson.
With rosé firmly in the ascendancy, there/s a high likelihood that it is going to cross your path over the festive season, says Mark Henderson.
Some things are made to go together: ham and cheese, Vegemite and avocado, Champagne and oysters - items that are delicious by themselves but form an even more enticing harmony and synergy when...
My inbox is getting its fair share of press releases as results from a swag of recent wine shows go public and are published.
My first tasting after an overseas break, with Messrs Collins and McLaren champing at the bit to join me. A line-up of 2016 New Zealand syrah beckoned, covering the gamut of price points, and...
There is a wine term called "developing a cellar palate", which is particularly topical for winery staff, but pertinent for anyone who drinks the same wines over and over again.
Sitting down to a line-up of Central Otago pinot noirs always brings a smile to my face - there's a little bit of the catching up with an old friend sort of feeling about it for me.
There are times when there's nothing more enticing than the sumptuous fruitiness of a well put together pinot gris, writes Mark Henderson.
I have been bouncing around with all manner of wine styles recently, and have possibly neglected the grape variety that has made us famous the world over - sauvignon blanc - so today I will rectify...
The finals of the 2018 Bayer Young Viticulturist of the Year competition were held in the Wairarapa at the end of August and the winner was announced at the Bragato dinner in Wellington on August 30.
The proliferation of cask wines in the 1970s and '80s proved to be groundbreaking for the wine industry: democratising wine, and making it accessible and affordable.