A host of excellent new cocktail bars and craft distilleries is shaking things up in California’s Napa Valley, discovers Virginie Boone

Swiss transplant Barbara Widmer has put down strong roots at Brancaia in the Chianti hills, where she aims to create wines that are an original expression of the local terroir. Nargess Banks visits the estate

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Soil mapping is transforming winemakers’ knowledge of their land. Pedro Parra, whose work on the Brunello di Montalcino wines has led to the creation of the award-winning Argiano’s Vigna del Suolo 2018

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Alice Achayo is on a quest to diversify the language of wine through food – specifically world cuisine. We met the Boston-based wine consultant and founder of The Wine Linguist

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A jazz musician, sommelier, and crafting a wine label with Grammy-winning saxophonist Ted Nash, Kyla Marshell meets the artist in Manhattan for a musically enhanced wine experience

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What makes for the best restaurant soundtrack and what does this say about the place, the wine, the menu? Can it be too loud, too quiet, too generic, too exclusive, too experimental? Jason Barlow investigates the politics of the ideal score

Nothing quite sparks up the party spirit like champagne. The fizz, the pop, the sheer weight of the dark, heavy bottle: it all signifies celebration