Selling wine in a can is nothing especially new, it just hasn’t been embraced by wine producers, but is it time to look at canning wine as well as selling it in bottles?
With 27 million sheep in New Zealand it is not surprising that a number will end up in amongst the country’s 37,000 hectares of grapes.
The New Zealand Winegrowers Research Centre (NZWRC) is breaking ground in terms of technology, as phase one of the research winery begins.
There are 48 million wine drinkers in China, making it one of the world’s largest markets. They are also large producers, and Lee Suckling asks the question, will China ever be realistic competitors in the market?
While 750 wineries took part in the 6th ProWine China, only three came from New Zealand.
China is expected to become the world’s second largest importer of wine by 2021.
A new approach to viticulture has been developed in Amisfield in Central Otago, which can improve the sustainability of drip-irrigated organic vineyards worldwide.
With Sauvignon 19 just a matter of weeks away, Tessa Nicholson asks organising Chair Patrick Materman a few pertinent questions
A French research organisation studying the effects of climate change on viticulture, is hoping to partner up with New Zealand grape growers, through a collaboration with the NZWRC.
At this year’s New Zealand International Wine Show Tim and Judy Finn were awarded the highest accolade within the New Zealand wine industry; the Sir George Fistonich Legends of New Zealand Wine Medal.
Lincoln University is offering students the chance to undertake a one-year Masters in Wine and Viticulture from 2019.
Twelve months after its official launch, the New Zealand Women in Wine Initiative has been reaping benefits, which is why NZ Winegrower is dedicating the Personality of the Year to New Zealand’s wine women.
The Strategic Review of New Zealand Winegrowers, undertaken by PricewaterhouseCoopers has been released.
The first phase of the New Zealand Winegrowers’ PwC strategic review suggested a revamp of the way the industry celebrates success.
As the New Zealand wine industry prepares to celebrate its most famous style of wine, the NZSVO is preparing to investigate the more technical aspects of Sauvignon Blanc.
At this years’ Bragato, we heard how technology will shape the future of our industry.
Wine appreciation is full of accepted rules and wisdom. Some are as simple as “red wine goes with red meat”. Others are more finicky – e.g. “Champagne must be served at four degrees Celsius”.
The numbers say it all. Twelve participants, 3600 wine tastes, 85 producers, 57 wine regions and 11 countries.
She may be a relative newcomer to the wine industry, but the owner of Domaine Rewa in Central Otago has a vision for the future.
Another day, another impossibly steep vineyard perched on the slopes of the Mosel River.
The impact of weather and increasing costs are the two major reasons behind a drop in Marlborough growers’ profit before tax.
It is the wine most associated with celebration, with nearly every wine producing country in the world dipping their finger into the pie.
Dr Edwin Massey highlights the key elements of the Bragato Conference that focused on biosecurity and emergency response management.
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