Starting in 1985, Cloudy Bay helped prove to the world that new Zealand could be a source for high-quality wine.
A rash of vineyard thefts leaves growers uncertain about when to harvest.
Fleming’s Prime Steakhouse & Wine Bar's Bikinitini
Swiss white wine combines mouthwatering acidity, bright fruit and a firm mineral character
Culinary delights of traveling in Switzerland
In the Appenzell, village life is preserved much as it was three or four centuries ago.
If it's grown, processed or manufactured, someone will make vodka out of it.
Since its legalization in 2007, Absinthe has been one of the hottest spirits in America.
An iPad application called SmartCellar could possibly revolutionize the process of choosing wine in a restaurant.
Recipe for M Waterfront Grille Serrano Ham flatbread pizza
It's a long road from economic development consulting to craft distilling, but for Brian Ellison the transition has been seamless.
One of the key figures in the cocktail renaissance gives his views on the role of the bartender
Is there a Consititutional right to equally priced drinks? Self-style "anti-feminist lawyer" Roy Den Hollander thinks so.
As part of the current resurgence in classic cocktails, blender drinks are coming back.
Building on the estate inherited from his father, Giacomo Neri is turning out some of the best Brunello on the planet.
Increasingly, vintners are taking to the courts to protect their brand names.
After selling Etude to Beringer, Soter is making Pinot Noir in his home state.
Could moderate consumtion of alcohol actually contribute to longer life?
In a seemingly desperate attempt to sell some bottles, French winemakers are now willing to conduct a tasting at your house
It's not every day you meet a master barista. On September 8, from 8 to 11 AM at the Mandarin Oriental Miami, Master Barista Giorgio Milos will host a fun get-together for caffeine junkies (you know who you are...and I'm right there with you).