Combining tradition with forward thinking, renowned Rioja winery Marqués de Riscal is helping to shape the future of this classic region

For his wine brand Ferren, former Marcassin winemaker Matt Courtney gives voice to single-vineyard sites on the far Sonoma Coast – with ethereal and serious wines made from Chardonnay and Pinot Noir in locations previously deemed too cold

Up until now, the ‘no and low’ movement has been drenched in drinks looking to replace their alcoholic counterparts. But things are changing, says Millie Milliken, who takes a look at a new breed of beverages redefining what low alcohol can mean

Following a period of infamy, the making of La Fée saw a revival of absinthe in its authentic form. We look at what went into its comeback – from seeking the expertise of the Musée de l'Absinthe to creating La Fée merchandise with bohemian imbibers of ‘The Green Fairy’ in mind

For devotees, it is Italy’s most profound grape. For naysayers, it’s pale yet tannic. Now, collectors’ love affair with Burgundy is putting Nebbiolo in the spotlight – and not just in its Barolo and Barbaresco heartland

Many of the world’s top wine regions double as surfing hotspots, but what else do the two passions and pastimes have in common? Speaking to six surfing winemakers around the world, Chris Howard examines the overlaps of wine and waves

A selection of 400 rare whisky miniatures just sold at auction from his collection for over £50,000. The Whisky Exchange's Sukhinder Singh tells Richard Woodard about the lure of tracking down that elusive bottle

Joel Harrison and Colin Hampden-White taste independent single malt whisky bottlings alongside distillery releases to see how the ‘bootleg’ versions stack up against the originals

The highball – a classic combination of whisky and soda – is having a bit of a moment. Becky Paskin tastes her way through a range of flavoured sodas and tonics destined to pair in whisky drinks

What does it take to make an award-winning sparkler that has helped cement English wine’s reputation on the global stage? From bubbles to bottle design, Adam Lechmere investigates the drink’s evolution