Almost 2,000 bottles later, the winners of the Sommelier Wine Awards 2012 have been announced

The return of the London International Wine Fair and Distil

Andrew Catchpole joins a team of top UK sommeliers on a mission to see if Beaujolais can stand up to recent hype

Loire Cabernet Franc can be elegant, well-priced and food-friendly. Clinton Cawood calls together an Imbibe panel to see whether the grape can stand on its own two feet and achieve the same success as its big brother cabernet Sauvignon

Our new food and wine matching series kicks off with Alliance Wine unveiling a succession of hopeful food wines to a group of eager sommeliers. Spit bucket, camera, action! says Chris Losh

Since gin regained its cool, not all that long ago, the new launches have been relentless, as has the emergence of new styles within the category. Clinton Cawood joins a panel of bartenders to try to make sense of it all

From young and clear to aged and amber, taking in weird infusions on the way, South America’s answer to grappa has been slow to make its presence felt elsewhere. well, now the UK’s bartenders had better get ready to boogie, says Henrietta Clancy

The glitz and the glamour of the beer world is on display, as Will Beckett heads to the Playboy Club for, er, research...

Issue index page

Tapas-style cuisine is taking off across the UK, and it’s no longer limited to restaurants. James Wilmore talks to the bars and pubs who are finding that sharing plates makes business sense

With most Brits firmly off splurging and back to counting the pennies, there has probably never been a better time to consider adding some extra New World fizz to your list. Andrew Catchpole joins a panel of sommeliers to see what’s on offer and work out how you could sell it

There’s a battle going on for premium position on the digestif trolley, and it’s one that doesn’t favour the little guy. Our panellists strike a blow for the underdog with a flight of 15- to 20-year-old Armagnacs. Clinton Cawood report

Grappa, so the old gag went, came in two styles: leaded and unleaded. But a revival of the artisanal distillery scene has turned this into a high-class – and hugely varied – category. Cin cin! says Norman Miller

There’s no shortage of classic cognac cocktails – but which brands and styles work best? Andrew Catchpole joins a bevy of tasters as they go in search of mixing heaven

Get involved with an exciting campaign to promote authentic Protected Designation of Origin food and drink, as Discover the Origin returns for 2012. A series of free masterclasses will focus on world renowned Ports and the iconic wines of Burgundy and the Douro Valley