Wines of Germany announce winning restaurant of UK Riesling Week

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

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…

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

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

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

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

The German Wine Institute's Sommelier Spring Class 2011 assembles 50 international sommeliers in the country’s wine regions in April.

There’s far more to Germany than Riesling, you know. Richard Woodard gets to grips with the Burgunder trio of Grau, Weiss and Spät, and wonders whether the locals might have got the emphasis slightly wrong…

A new international internship programme aims to give young wine trade professionals the chance to work at a top German wine estate.

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