The mass-market stuff might be in decline, but ‘proper’ sherry is definitely on a roll. Matt Walls talks to the flor-shionistas who are spearheading the revival

Purists may sneer at them, but sparkling cocktails can work wonders for your cocktail list. Naren Young falls under their spell

From ice buckets to food-matching and training to trips, the main champagne houses all have the on-trade on their radar for this year. Richard Woodard takes a look at what’s on offer

Four years after the last generally-declared vintage port hit our shores, here come the 2011s

Searching for the UK's greatest fizz educator

Maison Lillet is launching a day dedicated to the apéritif

Semi-finalists for the Moët UK Sommelier of the Year 2013 announced

En rama tasting with Beltran Domecq

Tapas, gin and one hell of a port list...

Boutinot snaps up fresh new English sparkling wine

The Champagne Bureau announcers winners of Champagne Scholarship 2013

New fizz bar, Voltaire, to open in London this February

We know that serving fizz chilled is crucial but is there an optimum temperature and can a few degrees either side make that much difference? Julie Sheppard heads to Champagne to find out

Champagne sales to stay flat

The champagne house's new training programme to bring together the UK's top sommeliers