New Zealand winemakers are taking up the challenge of finding a way to lower alcohol naturally. Jeni Port reports.

As governments crack down on alcohol, non- and low-alcoholic drinks are proliferating, especially in the beer category. Sophie Kevany goes looking for wine alternatives.

Becoming a wine judge in Australia is a great honour. Jeni Port looks at how aspiring judges are put through their paces.

Winemakers are experimenting with making wines from single clones, finds Jim Clarke. He finds out why.

Winemakers in Alentejo, Portugal, are reviving a winemaking practice that goes back to Roman times. Stephen Quinn reports.

Blue wine drinks are popping up everywere, to the revulsion of the wine trade and the delight of Instagrammers. What’s going on? Felicity Carter goes looking for answers.

Orange wines are coming into their own, says Simon Woolf. He tracks the rise of this once rare wine style.

Once a producer of bulk wines, Empordà is using its windy advantage advantage to produce quality wines. Miquel Hudin reports.

High science, DNA detection, and international cooperation have brought a varietal called Tribidrag into production, as Simon Woolf reports.

Italy has some of the most important producers of natural wine. Michèle Shah looks at the structure they work within.

From the archives: The Durello grape was always known as a tough drink, says Elisabetta Tosi. And then people turned it into sparkling.

Ambitious producers of Italy’s sparkling sensation, Prosecco, want to move it into the luxury category. Rebecca Gibb MW looks at their chances.

If there is one place in the world that makes wine lovers swoon, it’s Burgundy. Sascha Speicher goes on a pilgrimage to Romanée-Conti.

Allegrini Vini, in the heart of Valpolicella, was always a humble company. But then Giovanni Allegrini decided to shake things up. Elisabetta Tosi reports.

Both Ancient Greeks and pot smokers have realised the value of lower-alcohol wines, reports Rebecca Gibb MW.