Food and wine are forever intertwined. business destinations’ Critic Jane Anson reviews the summer’s best foodie wines

Jane Anson reviews some remarkable wines made by some of Europe’s equally remarkable – yet little known – young winemakers

In good times, people like to drink wine. In bad times, they need to. Discover the Second Wines of Bordeaux, says Jane Anson, and enjoy a reasonably priced vintage

Pinot is a maddening grape to get right, but procured with skill and the ‘most romantic of wines’ is a winter charm, says Jane Anson

Traditionally muscled out of the way by the ever-boisterous beer in the race to wash down Asian dishes, Jane Anson suggests grape instead of grain as the ideal accompaniment for everything from sushi to curry

Alongside an increased green consciousness has come a growth in the market for so-called ‘carbon neutral wines’ – designed to offset our sizeable carbon footprint. Jane Anson takes a closer look

Think of food in Denmark or Sweden and you can be forgiven for thinking only of herrings and bacon. But Copenhagen and the neighbouring region of Skane in Sweden could be one of Europe’s best kept culinary secrets

The Michelin guide has long been seen as the barometer of culinary excellence, but with a New York edition of the guide released to accusations of pro-gaellic bias and the slings and arrows of US Francophobes, are the coveted Michelin stars sparkling as bright as they once were?

Wine expert Jane Anson explores the Bordeaux wines behind the hype

Jane Anson explores some of the world’s most beautiful wineries to find out whether the lucky grapes grown in these visually inspiring surroundings make for a tastier drop once they have been smashed to a pulp

Good wine should engender good conversation. By choosing a bottle by price or grape variety alone, explains Jane Anson, you are missing out on one of the most important conversations that a bottle of wine can initiate

With the festive season creeping up on us, soon you wont be able to move for glasses of bubbly. Jane Anson examines some of the alternatives to the ubiquitous champagne that are equally likely to bring good tiding to all that quaff them