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