Christine Parkinson, once described as “one of the most creative buyers in the UK” by Jancis Robinson, recalls an encounter with Elvis Costello, a run in with a meat cleaver-wielding head waiter and how she could have ended up an astrophysicist.

Renovated by boutique winery Terroir Al Limit, Cal Compte, a charming historic guest house, has opened its doors to offer an immersive wine and dining experience for oenophiles in the heart of Spain’s Priorat.

As the larger of the two Mendocino Complex fires continues to blaze in California, the 2018 grape harvest has begun in Napa Valley, which is being billed as “picture perfect”.

Resident foodie, Lucy Shaw, gets nostalgic at Nobu about her first heavenly taste of black cod with sweet miso, at the global restaurant group’s Shoreditch hotel.

UK consumers are ready to explore the lesser-known expressions New Zealand produces, from Chardonnay to Pinot Gris, and are happy to pay good money to do so. Lucy Shaw reports.

As the blue wine trend gathers pace, with new blue wine Vindigo going on sale in France this month, French experts are finding the phenomenon hard to swallow.

German wine brand Brute, developed in the “brutal climate of Hamburg”, is using real-time weather data from its vineyard to create an image of a 3D-particle-weather simulation on its labels, promoting its wines with quirky slogans including ‘some grapes are nurtured, ours are tortured’.

Three years ago we broke the worrying news of an impending global Prosecco shortage due to the perfect storm of insatiable demand coupled with a short harvest.

Michael Sager, the director of his eponymous Sager + Wilde wine bars, takes a breath to detail his many projects, which include an art gallery, the launch of his own mezcal and wine brand, and why London is the single most exciting wine market right now.

The bassist from Britpop sensation Blur has trademarked the name ‘Britpop’ and plans to produce a “British sparkling wine”.

Villandry is the latest casualty of London’s increasingly challenging restaurant sector, having fallen into administration amid reported losses of £1.5 million.

A childhood food allergy could easily have derailed Konrad Lassota’s career in wine, if it weren’t for the budding sommelier’s determination to overcome his symptoms. Today, he is head sommelier at the London outpost of Hong Kong favourite Duddell’s.