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Do you have a burning wine related question? New Zealand’s most awarded winery launches #VillaMariaHelpline service to help Kiwis with their wine queries when it comes to pairing or gifting during the festive season.
Lincoln University experts are coming to the table to help New Zealand’s food movement through a partnership with ConversatioNZ, a collective of New Zealand chefs, producers, media, tourism and event operators interested in creating a national platform to promote and champion the country’s be
Ongoing wine research by Dr Wendy Parr of Lincoln University indicates that while minerality is not a figment of tasters’ sensorial imagination, the source of the perception remains a mystery, and the description should be used with caution in formal wine tasting and judging situations
Flat, lifeless bubbles can take the fun out of any festive occasion. But now there’s a safer and faster way to open your sparkling wine - and ensure the bubbles last longer.
Gibbston Valley Winery opened the vaults to some of Central Otago’s oldest and rarest wines at an exclusive ‘vertical tasting’ event to coincide with 25th anniversary celebrations on Saturday (September 1).
You don’t become New Zealand’s most awarded winery and create one of the world’s most admired wine brands without taking a few risks along the way. As Villa Maria celebrates its 50th vintage, let’s look at why Sir George Fistonich is known as a New Zealand wine pioneer.
It is the Olympics of wine and New Zealand has shown that quality not quantity is the key to medals success.
Villa Maria Estate is New Zealand's most awarded winery and this year marks 50 years since the first vintage of Villa Maria wine was bottled by founder and owner Sir George Fistonich.
As we peruse today's crowded wine shelves, it is difficult to ignore the proliferation of screwcaps. With over 90% of New Zealand wine now sealed this way, the eradication of cork and other closures in the local wine industry is on the horizon.
Auckland scientists studying the unique characteristics of New Zealand Sauvignon Blanc have shown that cold storage can triple the shelf-life of the wine by reducing the loss of characteristic tropical fruit aromas over time.
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