Cinsault is a dry, light to medium-bodied red best known in southern France, with plenty also grown in South Africa and around the Mediterranean. Expect juicy raspberry, strawberry and red cherry with floral notes, herbs and gentle spice. Fresh and easy-drinking, it’s brilliant with roast chicken, pork, charcuterie, pizza, grilled vegetables and Mediterranean food.

Cabernet Franc is a dry, medium-bodied red originally from France, best known in Bordeaux and the Loire Valley. Expect raspberry, red cherry and blackcurrant with herbs, pepper and a subtle earthy edge. Fresh and savoury rather than overly heavy, it’s brilliant with roast chicken, pork, steak, lamb, tomato-based pasta and grilled vegetables.

Bandol is a bold, dry red from Provence in southern France, made mainly from Mourvèdre. Expect blackberry, black cherry and plum with herbs, black pepper and savoury spice, backed by plenty of structure. Rich and powerful, it’s brilliant with steak, roast lamb, beef stew, BBQ ribs, grilled meat and slow-cooked dishes.

Viognier is a dry, aromatic white grape best known from France’s Rhône Valley, packed with peach, apricot and honeysuckle alongside citrus, spice and a rich, silky texture. Full-flavoured but beautifully fragrant, it’s brilliant with roast chicken, creamy pasta, prawns, Thai curry, grilled fish and aromatic Asian dishes.

Syrah is a bold, dry red grape best known from France’s Rhône Valley, producing wines packed with blackberry, blueberry and plum alongside its signature black pepper, herbs and savoury spice. Full-bodied and structured, it’s brilliant with steak, roast beef, lamb, BBQ ribs, burgers, sausages and slow-cooked meat.

Silvaner is a dry, light to medium-bodied white best known from Germany and Alsace in France. Expect green apple, pear and citrus with fresh herbs and a subtle mineral edge. Crisp, understated and brilliantly food-friendly, it’s a great match for asparagus, seafood, roast chicken, salads, pork and grilled vegetables.

Shiraz is a bold, dry red best known from Australia, packed with ripe blackberry, black cherry and plum alongside black pepper, spice and often a touch of chocolate. Full-bodied, rich and warming, it’s brilliant with steak, BBQ ribs, burgers, roast lamb, sausages, brisket and slow-cooked beef.

Sémillon is a versatile white grape best known from Bordeaux in France and Australia’s Hunter Valley, producing everything from crisp, dry whites to rich, honeyed dessert wines. Expect lemon, apple and pear with waxy, nutty and honeyed notes as it develops. It’s brilliant with seafood, roast chicken, creamy pasta, soft cheese and fruit desserts.

Sauvignon Blanc is a dry, crisp white grape originally from France and now famous worldwide, particularly in New Zealand. Expect lime, grapefruit and gooseberry with fresh herbs and tropical fruit depending on where it’s grown. Zesty and refreshing, it’s brilliant with seafood, goat’s cheese, sushi, salads, asparagus and herby chicken dishes.

Saint-Émilion is a rich, dry red from Bordeaux, France, usually led by Merlot with Cabernet Franc playing a major supporting role. Expect plum, black cherry and blackberry with herbs, spice and earthy flavours. Smooth but structured, it’s brilliant with steak, roast beef, lamb, beef stew, mushroom dishes and mature cheese.

Rosé Champagne is a sparkling pink wine from the Champagne region of France, usually made from Chardonnay, Pinot Noir and Pinot Meunier. Expect strawberry, raspberry and red cherry alongside citrus, brioche and toast. Fresh but fuller-flavoured than many sparkling wines, it’s brilliant with salmon, prawns, sushi, roast chicken, charcuterie and berry desserts.

Riesling is an aromatic white grape best known from Germany, producing everything from bone-dry wines to intensely sweet dessert styles. Expect lime, green apple and peach with floral and mineral notes. Its brilliant acidity makes it a dream with sushi, seafood, pork, spicy curry, Thai food and fruit-based desserts.

Pouilly-Fumé is a dry, crisp white from the Loire Valley in France, made entirely from Sauvignon Blanc. Expect lemon, grapefruit and green apple with herbs and a distinctive flinty, mineral edge. Fresh, elegant and seriously refreshing, it’s brilliant with oysters, prawns, grilled fish, goat’s cheese, salads and fresh herb dishes.

Pouilly-Fuissé is a dry, medium to full-bodied white from southern Burgundy, France, made entirely from Chardonnay. Expect ripe apple, pear and citrus with stone fruit, nuts and a subtle mineral edge. Rich but fresh, it’s brilliant with lobster, prawns, grilled fish, roast chicken, creamy pasta, mushroom dishes and soft cheese.

Pomerol is a rich, dry red from Bordeaux’s Right Bank in France, usually dominated by Merlot with Cabernet Franc often joining the blend. Expect ripe plum, black cherry and blackberry with spice, chocolate and earthy flavours. Smooth, plush and seriously elegant, it’s brilliant with steak, roast beef, lamb, beef stew, mushroom dishes and truffle pasta.

Pinot Noir Rosé is a dry, elegant pink wine made from Pinot Noir, with fresh strawberry, raspberry and red cherry alongside citrus, flowers and gentle spice. Crisp but full of flavour, it’s brilliant with salmon, prawns, sushi, roast chicken, charcuterie, salads and mushroom dishes.

Pinot Noir is a dry, light to medium-bodied red best known from Burgundy in France, with brilliant examples now made around the world. Expect cherry, raspberry and strawberry with gentle spice and earthy flavours. Silky rather than heavy, it’s brilliant with roast chicken, duck, pork, salmon, mushroom dishes and truffle pasta.

Pinot Meunier is a light to medium-bodied red grape from France, best known as one of the key grapes used in Champagne. When made as a still red, expect juicy cherry, raspberry and strawberry with floral, herbal and gently earthy flavours. Fresh and soft, it’s brilliant with roast chicken, pork, duck, salmon, charcuterie and mushroom dishes.

Pinot Blanc is a dry, light to medium-bodied white grown across France, Germany, Austria and northern Italy. Expect crisp apple, pear and citrus with white flowers, almond and a gentle creamy edge. Fresh but rounded, it’s brilliant with seafood, roast chicken, creamy pasta, salads, grilled vegetables and soft cheese.

Petit Manseng is an aromatic white grape from southwestern France, best known from Jurançon, where it produces everything from dry wines to intensely sweet dessert styles. Expect pineapple, peach and apricot with citrus, honey and spice. Its brilliant acidity makes it a great match for spicy curry, seafood, roast pork, blue cheese and fruit desserts.