Is it just ignorance that puts the British off German wine? Do you still hook back a hock, and if not, why not?

In the old pressing room of his winery in the cloyingly picturesque Rhine village of Hattenheim, Stefan Ress has a framed copy of a page from the 1896 price list (pdf) from Berry Bros & Rudd, then, as now, wine merchants to royalty. Hock, as wine from the region was known, sits proudly alongside champagne and claret, the holy trinity of the wine gum selection – but what's really startling is that the two most expensive wines advertised are both German. In fact – sacre bleu! – at 200/- a dozen, these Rheingau rieslings are considerably more expensive than a magnum of 20-year-old Lafite.

Gone are the days of the sniffy, snooty restaurant sommelier. These days, they're approachable, informal, often even female. And not before time, too

Sommeliers get a terrible press. Stiff-suited, supercilious chaps whose purpose in life is to upsell you something you can't afford with a side order of sneering. They sniff at corks (unnecessary) and take sips of your – yes, your – wine with silly little straws. Fortunately, these days, you are more likely to encounter a more evolved creature: informal, approachable, frequently female, with a brief to sell you something you'll love.

Polyphenols in wine have been found to have a positive effect on the risk of heart disease, obesity, cancer and even wrinkles

Squeezed between guidelines on responsible drinking and units, bottles of wine may soon boast a surprising new health notice: this drink is good for you.

Swiss and American researchers have produced a device that performs a simple test to discover which wines contain the most health-giving properties.

Cauliflower deserves a moment in the spotlight

This recipe is part of my ongoing campaign to give cauliflower some well-earned glory. It's one of the most magnificent of all vegetables and, to me, is as versatile as the treasured potato. Serve as a light supper alongside a makeshift salad of sliced cucumber, dill, mint, a little sugar, cider vinegar and rapeseed oil. Kept chilled, the cake will taste even better the next day. Serves four to six.