From cocktail joints backed by the international bar scene's brightest talents to wine bars pouring exceptional bottles with passion and flair, these are the most exciting and extraordinary new bar openings that have recently caught the eye of team Club Oenologique

Brunello di Montalcino’s wide range of vintage characteristics and fantastic potential for ageing in bottle means that drinkers have many ways to approach the wine. Jason Millar surveys the last decade of releases to help outline the vintages to seek out according to approachability, ageability and palate preference

Despite being South America’s third-largest wine-producing nation, Brazil is still playing catch-up when it comes to its vinous reputation. Tomé Morrissy-Swan visits the undulating hills of its largest wine region, Serra Gaúcha, to get to know the bold reds and bright sparkling wines of a scene that demands global attention

Photojournalist and author of 'Tequila, Mezcal & More', Anna Bruce has called Oaxaca home for more than a decade. Here she gives us the inside scoop on the best places to sip mezcal in the heart of its homeland

Tuscany’s Montalcino is one of the most famous historic wine regions in Italy, and for very good reason. But what should drinkers know about the wines of Montalcino in the modern era? Jason Millar shares a primer on the region and its premium Sangiovese

As winemaker for Famiglia Casadei, Elena Casadei has found her niche, endlessly experimenting with the use of amphorae to produce electric Tuscan and Sardinian wines across the Le Anfore di Elena Casadei range. Adam Lechmere tells her story and examines her passion for the mystifying vessel

Languedoc has its own distinctive voice when it comes to fine dining – and it’s not just about Michelin stars (although it has its fair share of those). Natalie Earl uncovers the wine region's most sensational restaurants

In an excerpt from his new book, Barolo & Barbaresco, David Gleave sets off on his bicycle to explore the Langhe hills on which these two acclaimed wine zones proudly sit

Frapin has a history dating back to 1270, but one thing has been a constant for the Cognac maker: a commitment to excellence at each step of the process. Richard Woodard talks to cellar master Patrice Piveteau about carefully shaping Frapin’s signature style, from harvest to distillation to ageing on the estate

From fish and chips to Sunday roasts and Scotch eggs, fare typically found on the menu at quintessential British boozers is having surprising success in New York City. Jim Clarke finds out how pub grub has made its way across the pond