Wine

These MICHELIN-listed restaurants are opening their cellar doors and offering their carefully curated wines for takeaway and delivery at special prices.

True to Robert Parker’s vision to independently evaluate and highlight wines from all around the world, this innovative move will encourage wine lovers to explore new territories and learn about the passionate work of wine makers.

Executive chef Mok Kit Keung of Shang Palace opens up a whole world of flavours by cooking with an array of Chinese liquors.

Robert Parker Wine Advocate's editor-in-chief gives tips for both novices and wine geeks alike.

Helen Chong, sommelier at one-MICHELIN-starred Summer Pavilion, shares her top picks for wine pairings with different types of mooncakes.

The managing editor for Robert Parker Wine Advocate and wine reviewer for the region shares insights from his annual report after tasting a whopping 533 wines from New Zealand.

Britt Ng, head sommelier at Shangri-La Hotel, Singapore, shares the best wine pairings with favourite local dishes.

Dust off that special bottle you’ve been saving and toast to free corkage at these restaurants that let you BYOB.

These hotels and restaurants have partnered with wineries to create one-of-a-kind vintages that match their food and mood.

These days, consumers have endless choices. Reviewer for Robert Parker Wine Advocate, Mark Squires, shares his thoughts on the impact that has on the ever-changing wine industry.

Three sommeliers from Michelin-recommended restaurants in the United States share what to drink with burgers, ribs, vegetable skewers and more.

As the father of modern wine criticism retires today, Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, pays tribute to his legacy.

Ce La Vi’s head sommelier Mathias Camilleri and wine educator Fongyee Walker shed light on the differences between the two wine qualifications.

Perched high up in the Tibetan mountain is a winery that is one of the highest in the world, where French winemaker Maxence Dulou attempts to create a wine as pure as the natural surroundings of Shangri-La.

The chief winemaker of Wolf Blass has been with the iconic Australian label for more than 30 years.

Enjoy Christmas in a cup with this recipe for a warm festive cocktail with a citrus kiss.

Even though shipping wine via cold chain means a higher cost, Taste of Tradition’s executive director Emil Teo insists on it as it delivers quality to his clients.

Oenophiles can follow the MICHELIN Guide’s Interesting Wine List logo to navigate the world of wines.