This is a champagne edition of our weekly food and wine newsletter, literally and figuratively, with the release this week of the Weekend Australian Magazine's annual drinks edition. Wine writer Nick Ryan has compiled the nation's most respected list of best reds, whites and sparklings as well as a list of our top craft spirits. So what does Ryan uncover this year? Across the categories he uncorks a cornucopia of excellence, from a $19 Clare Valley riesling you need on your Christmas table, to an $1180 red that is one for the collectors. And so much more, click on the links to discover this year's finds.

Our contributing cook Elizabeth Hewson is also in the spirit of things, offering two recipes featuring wine. In one, Elizabeth does a brilliant chicken maryland dish with wine and grapes, while her prosecco jelly is a thing of wonder.

Happy eating and drinking!

In a very special offer, cellar director John Lehmann selects a mixed dozen from this week's Top 100 wines list. Click the link to see the deal. Details here.

What does it take to make a great wine list? That's the question answered by young sommelier Nina Throsby of Perth's Gibney restaurant. Throsby is making waves not just in the West but across Australia for her electrifying wine list, with its 600+ bottles. Read about how she made the list here.