How to Drink Better: No one factor is fully to blame, but taxes are a key factor in higher prices

Cider matches well with pork, chicken, firm cheeses and dishes with creamy sauces

Wines for the Weekend: A Burgundian take on sauvignon blanc and a Vacqueyras for the last of the barbecues

How to Drink Better: It’s a myth that some producers save their best wines for their local market

Millennials and Gen Z are dictating the direction of the wine market, so maybe everybody else should just hop on board

Wines for the Weekend: A Gavi to drink with seafood and a Chianti that pairs perfectly with pizza

The science of wine tasting can help deepen your appreciation

Valpolicella, Beaujolais and Loire Valley reds used to guarantee lightness, but climate change means most reds are now a lot stronger

A Picpoul aperitif and an Alentejo with kick for last of those summer barbecues

How to Drink Better: You could come up with a new master blend, or perhaps not

Co-ops haven’t always had the best reputation but some are producing wines that can compete with the best domaines

Dunne Stores stocks a rosé from Languedoc and a red from a lesser-known area of Bordeaux

How to Drink Better: The best-known of the Côtes include the Côte d’Or in Burgundy and the Côtes du Rhône

Once the reserve of wine bars, it’s now possible to pick up orange wines in your local off-licence

Wines for the Weekend: Albariño and Rioja are both flexible grapes that match with a variety of foods