Cheese is thought of as a classic match for wine - but which combinations shine brightest? Cheese expert Ned Palmer explains all.

Derided for many years, lager has made a big comeback. We find out from expert Mark Dredge what every sommelier should know about it

Here are 10 suggestions of wine regions making their mark

Peter Marks MW shares with us his wine story and experience in the wine education industry

Since wine sales are so important to their bottom line, the good news is that there are plenty of tactics and strategies to get your wine program back on track.

Whether it is finding time in a busy schedule for tasting appointments and meetings with suppliers, or finding new ways to maximize the profitability of a restaurant’s wine list, there is a lot that goes into being a successful sommelier.

The science behind improving the bottom-line of your wine bar or restaurant: Reduce the slow periods of the day.

Being a Master Sommelier - not an easy nut to crack! Here’s a guide to Wine Education Courses to make life easier

Here’s a closer look at some of the strategies and tactics that wine brands can use to help sommeliers sell more wine in their restaurants.

From dry, elegant wine with crisp notes to full-bodied wine loaded with exuberant notes, Chardonnay has it all.