Will it be a sweet success story pairing a selection of St Urbans-Hof’s off-dry Mosel Rieslings with modern European food? Andrew Catchpole finds out

Over 1,500 wines can be boiled down to this: the hallowed Sommelier Wine Awards Gold List for 2011...

The Sommelier Wine Awards doesn’t give out trophies per category because we’re worried that tasters will feel under pressure to dispense extra awards in categories where they may not believe the wines are up to it. Instead, in keeping with the whole ethos of the competition, we leave the judgement up to the sommeliers…

Riesling is making itself at home in more and more countries, but where is it performing best? Clinton Cawood joins an eager sommelier panel for a top-notch tasting that pits Old World against New World and some acknowledged masters against hungry, young upstarts

With screwcaps to the fore, the quality of the whites (particularly) and the reds here was amazing for the price. Rosé was another matter entirely

A smorgasbord of styles and an awful lot to get excited about right the way through the medal categories

Good stuff again from the Germanics section, with some excellent food-friendly wines in a variety of styles and at all price levels

It’s tough to get past consumer prejudice and sell Riesling, especially from Europe. But it can be done. Really… Margaret Rand talks to some top sommeliers to find out how

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