For Dry January and beyond, some of the city's best bars and restaurants are serving up creative and delicious alcohol-free cocktails

Its devotees would argue that their love of Cognac marks them out as arbiters of elegance and sophistication. But are some brands more elegant and sophisticated than others? Joel Harrison provides some counsel for those considering their own house style

It's long been of note for lovers of New World Pinot and Chardonnay. But Australia’s Mornington Peninsula has plenty to offer curious travellers too, says Nina Caplan

It’s one thing understanding NFTs and the blockchain, but what are their practical applications for the wine world when it comes to one of its biggest challenges – the fight against fraud? Victoria Moore finds out

The wine world has traditionally been slow to exploit technical innovation. But could Web 3 provide a forum for wine lovers to share their passion more widely, while also aiding the battle against counterfeits? Richard Hemming MW investigates

In French gastronomy, the natural produce of Bordeaux is almost as celebrated as its wines. Here, the former head chef and head sommelier from London wine club 67 Pall Mall combine the two in a series of winter food-and-wine recipes

Colin Hampden-White investigates the growing trend for uber-luxurious bottles in the world of Cognac – Hennessy leading the way with its elaborately-designed decanters

Piccini 1882 might have its roots in Tuscan tradition, but CEO Mario Piccini says the Italian winemaking family is evolving and innovating in its quest to be the ultimate ambassador of Italian wine

The classic holiday drink can be as divisive as it is delicious, but its appearance on bar menus and in ready-to-drink cocktails suggests eggnog is on the up in the UK. Louella Berryman charts what is actually a homecoming for the Christmas cocktail

A solar vintage offers plenty in terms of power and refinement, particularly in wines from the Médoc, says Panos Kakaviatos. Here he shares an overview of how the Bordeaux 2020 vintage – now in bottle – is shaping up