Fog, rolling in from the Pacific, tempers the relentless sunshine of California and Chile and allows them to make elegant white wines. Clinton Cawood joins a bunch of sommeliers as they get to grips with some misty Chardonnays

For 10 years, lumpy, chunky Aussie Chardonnay was the girl that nobody ever wanted to date – but the slimmer, more elegant post-millennial version is starting to turn heads. Why, Miss Jones… you’re beautiful, says Simon Woods

Plenty of medals again for Chile, although the judges were most impressed stylistically with Australia and South Africa

Australia’s key white and red varietals have come a long way over the past 10 years, with some very definite differences from one region to the next. Chris Losh sits in and watches as a team of sommeliers learn to tell their Margaret River from their Adelaide Hills

Plenty of decent bottles and very few dogs meant that our tasters were positive about New World Chardonnay, though genuine excitement was in short supply

Written off as dead and buried after the Nouveau nightmares of the 1980s, Beaujolais is back from the grave and ready to party, says Sarah McCleery

There’s more to dining out in Argentina than rare steak and big reds. Our sommeliers pick out some of the food and wine matches that caught the imagination on their recent trip

Chile’s growers are moving ever closer to the Pacific Ocean in search of wines that offer elegance as well as ripeness. Louis Villard joined a crack team of sommelier tasters to put the country’s new cool-climate credentials to the test

Our four sommeliers select the food and wine matches from their trip that really set the Argentine heather alight. David Williams reports

In the second of our three-part series on the basics of food and wine-matching, Hakkasan’s wine buyer Christine Parkinson tells us how to go about pairing wines with meat