Time spent in Ontario and around its border with the US reminds Nina Caplan of the folly of Prohibition and its negative impact on the discerning drinker. Thankfully, a trip around the state today demonstrates that the best winemakers are firmly focused on quality and all the pleasure that can give to lovers of fine wine

Great rosé is a gift that shouldn't be limited to the warm evenings and pool parties of summer, writes David Kermode. With the clocks about to go back, he explains why winter is the perfect season to drink pink

On a recent trip to Japan, Alice Lascelles is reminded of the simple magic that makes a Whisky Highball the star of the show across Tokyo's buzzing bars and smoke-filled izakayas

A stylish hotel on the south coast of Spain inspires Joel Harrison to revisit a retro cocktail with a dubious image. Now back home, mixing more of the forgotten favourites only demonstrates why these drinks became popular in the first place

Nina Caplan finds precious nuggets in Heathcote, a region with much to offer the wine-loving traveller in Australia's cooler south east

Sustainability may be complex but the process of making 'a greener choice' when buying wine is further complicated by the range of labels. Surely it should be simpler, says David Kermode

A premium Tequila fresh on the market perfectly illustrates the spirit's promotion to a higher league, says Joel Harrison. He explores how Tequila has moved beyond traumatising nightclub shots to become a drink to be sipped and savoured

As English wine increases in quality and popularity, it's finding its way into shops, restaurants and glasses around the world. Nina Caplan follows its growing presence abroad and wonders whether England's newfound place in the international wine world could spell change for the nation's drinking culture

Santorini's Assyrtiko wines demonstrate the power of terroir and have never tasted better, says David Kermode. Now that the world appreciates their quality, isn't it about time we recognised the need to safeguard their future?

Joel Harrison celebrates a century of Japanese whisky by charting its rise and exploring how the country's distilleries have created a distinct identity for their produce, meaning that today, Japanese whisky is anything but 'Japanese Scotch'