Demand for premium whisky is on the rise, and Macau, with its high-end resorts, sophisticated vibe and high-spending visitors, provides the perfect backdrop for marketing the Johnnie Walker Blue…

Aquavit is strong, dry, Scandinavian liquor, distilled from fermented potatoes or grain mash.

You will sometimes hear people denigrating rosados as characterless compromise wines, neither white nor red.

Champagne is compatible with almost any food.

The soil in the hills of California’s Napa Valley—a rich loam with gravel and volcanic ash—gives this classic Chardonnay a bracing mineral quality. A slate-like coolness underlies the upper flavor layers of citrus, pear, melon and oak.

The Langhe area in the Piedmont region of northernItalyis famous for the white truffles of Alba, for its delicious cheeses, and for its vineyards. The round hills (“langhe” means hills in the local dialect) there are ideally suited for growing grapes, and Langhe is home to many ofItaly’s finest wines.

Jamaica’s Blue Mountains are famous for two things: the blue-hued mists that give the mountains their name, and the fabulous Blue Mountain Coffee that takes its name from the mountains.

Great food wants to be paired with great wine. With Robuchon’s famous truffle tart, try a glass of this fabulous Burgundy from Le Musigny, a Grand Cru vineyard site.

It’s tough to find a wine that’ll pair well with every dish in a buffet. This premium cava, or Spanish sparkling wine, is one of the few wines that are up to the task. It is so extraordinarily versatile—it really does pair well with just about any dish—that it qualifies as a kind of secret weapon.

Nothing goes into this magnificent sake from Hokkaido’s Otokoyama (Man’s Mountain) brewery but pure well water, polished rice and koji, the alchemical mold that ferments the rice and makes sake possible.