There is mounting pressure to add more nutritional information on wine labels after beer producers have started printing nutritional panels.
Wine isn’t lagging far behind cocktails with exorbitant prices these days, at least in some bars.
What should a perfect wine list look like?
Why is the quality of wine served at functions and major events so standard?
I’m frequently asked what percentage of NZ wines now use screwcaps.
What’s the correct temperature for red wine? That depends on the nature of the wine, room temperature and personal taste.
Are we doing to the Murray-Darling what they did to the Oxus? Will nobody stop the vandalism?
I’ve been sent examples of two other New Zealand wines that admit to using Australian grapes on the back label.
Spotted on a wine shop shelf. A bottle of wine with a front-label that read “Montana 2017 Sauvignon Blanc”. Where do you think the grapes were grown?
Are so-called ‘natural’ wines healthier, and less likely to give you a headache?