For years Koshu was overlooked in Japan as a fruit worthy only of table grape status; finally it's being given the attention it deserves

There’s a growing realisation that you can match Indian food with wine. Fiona Sims talks to some of the sommeliers at the forefront of a movement determined to prove that there’s more to life than lager

From the East they came. Strange. Strong. Threatening. Made of Rice (and some other stuff). Yet were saké and shochu the monsters they first seemed? Clinton Cawood donned his cape and entered their underground lair

Matching wines with the complex and often spicy flavours of Szechuan cuisine is a real challenge. Margaret Rand meets two brothers who have devised a system that means you need never again be stuck between a wok and a hard place...