South African Distell signs with Matthew Clark

In which we wander rather far from the beaten track to taste wines from Jura and Canada

You've heard about the affinity between regional wine and food. So what about Napa Cabernets and burgers?

Our picks from yesterday's English Wine Producers' tasting, as well as from last week's Emerging Regions event

Gérard Basset MW OBE is named as Decanter's Man of the Year

It’s the on-trade’s answer to the Oscars – and finally the wait is over, with the results finally in for the Sommelier Wine Awards 2013

Following the success of 28°-50° in the City and Marylebone, the brand is to expand into Mayfair

At its best 2011 Burgundy is a good vintage for the on-trade: elegant, drinkable and expressive. But more than ever it pays to know your producers… and to be on good terms with your bank manager. Tim Atkin MW treads warily

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

After kicking off in Glasgow last issue, Series 2 of CWWM retained a Scottish theme, with González Byass teaming up with London’s uber-Caledonian eatery, Boisdale, to try and find food-and-wine nirvana. Chris Losh dusts off his kilt for the second time this year

The world’s top sommeliers gathered in Tokyo to compete for the coveted title of Meilleur Sommelier du Monde. Chris Losh joined them to see who would succeed Gérard Basset MW OBE as champion

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

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

Features from our latest issue