When it comes to Champagne, good things come to those who wait, says David Kermode. Here, he shares why disgorgement dates and time on lees matter - especially in light of a heated market

'The DNA of any drink is rooted in its bouquet,' says Joel Harrison. Here he shares his musings on the importance of aroma when it comes to spirits

Nina Caplan looks forward to the coming of spring in Montreal, where waist-high snow doesn’t get in the way of new wine bars popping up like flowers across the city. Its latest, Buvette Pompette, has a French name but a distinctly Spanish feel

I don’t know why we consider it glamorous to drink alcohol on the move, writes Alice Lascelles, but back in the 1920s and ’30s, they knew how to do it in style...

Think of Kentucky and your mind might leap to bourbon. But what about the Old Fashioned? A ‘cocktail in the old fashioned style’ went on to define what all mixed drinks have in common: Joel Harrison stirs together a short history

Sancerre and its crisp whites seem to steal the spotlight, even though there’s a lot to love about wine from the places in the Loire that surround it – as well as savings to be made. David Kermode ponders why Sancerre still rules the roost

There is politics in wine as there is almost everything else. While in the Loire Valley, Nina Caplan ponders what matters the most when it comes to what's in the glass

Tequila has bounced back from the brink but lost much of its old punk energy, says Joel Harrison. Instead, the more adventurous agave drinkers should look to mezcal for a bit of edge

David Kermode heads to the Spanish capital to sip and scoff his way around Madrid Fusion, witnessing the bringing together of food and wine on a scale rarely seen elsewhere

Nina Caplan reflects on wine’s ability to transport us to a place we long for - and its capacity to connect city-dwellers with nature, as she experienced on two recent London restaurant visits