Muscat Blanc is a highly aromatic white grape grown across France, Italy, Greece and beyond, producing wines from completely dry to lusciously sweet. Expect peach, apricot and citrus with orange blossom, honeysuckle and fresh grape flavours. It’s brilliant with spicy Asian food, fruit desserts, seafood, soft cheese and fresh fruit.

Muscadet is a bone-dry, light-bodied white from the western Loire Valley in France, made from the Melon de Bourgogne grape. Expect lemon, green apple and subtle pear with a salty, mineral edge. Crisp, clean and made for seafood, it’s brilliant with oysters, mussels, prawns, crab, sushi and grilled fish.

Mourvèdre Rosé is a dry, full-flavoured rosé best known from southern France and Mediterranean wine regions. Expect strawberry, raspberry and watermelon with herbs, citrus and peppery spice. Fresh but more structured than many rosés, it’s brilliant with grilled chicken, salmon, prawns, BBQ food, pizza and Mediterranean dishes.

Monbazillac is a rich, sweet white wine from southwestern France, usually made from Sémillon, Sauvignon Blanc and Muscadelle grapes affected by noble rot. Expect apricot, peach and citrus with honey, marmalade and floral notes. Luscious but fresh, it’s brilliant with blue cheese, foie gras, cheesecake, crème brûlée and fruit tarts.

Merlot is a dry, medium to full-bodied red originally from Bordeaux, France, and now grown all over the world. Expect juicy plum, black cherry and blackberry with herbs, chocolate and gentle spice. Smooth and approachable, it’s brilliant with roast beef, burgers, roast chicken, pork, lasagne, bolognese and mushroom dishes.

Marselan is a dry, medium to full-bodied red created in southern France by crossing Cabernet Sauvignon with Grenache. Expect blackberry, black cherry and plum with herbs, pepper and warming spice. Rich and smooth with plenty of dark fruit, it’s brilliant with steak, burgers, roast lamb, BBQ food, sausages and rich tomato-based dishes.

Marsanne is a dry, medium to full-bodied white grape best known from France’s Rhône Valley, with ripe pear, peach and melon alongside white flowers, almonds and gentle spice. Rich, rounded and beautifully textured, it’s brilliant with roast chicken, pork, grilled fish, creamy pasta, mushroom dishes and buttery seafood.

Malbec is a bold, dry red best known from Argentina, particularly Mendoza, with rich flavours of blackberry, black plum and black cherry alongside cocoa, spice and violet. Full-bodied, smooth and made for big flavours, it’s brilliant with steak, burgers, roast beef, BBQ ribs, lamb and slow-cooked meat.

Grenache Blanc is a dry, medium to full-bodied white grape best known from southern France and northeastern Spain. Expect ripe pear, peach and citrus with herbs, white flowers and gentle spice. Rounded but fresh, it’s brilliant with roast chicken, grilled fish, seafood pasta, creamy dishes, Mediterranean vegetables and soft cheese.

Grenache is a dry, medium to full-bodied red grape originally from Spain but now a star across southern France and beyond. Expect ripe strawberry, raspberry and cherry with herbs, pepper and warming spice. Juicy, generous and often high in alcohol, it’s brilliant with roast lamb, BBQ food, sausages, burgers, pizza and Mediterranean dishes.

Gewürztraminer is a hugely aromatic white grape best known from Alsace in France, with unmistakable flavours of lychee, peach and tropical fruit alongside rose petals and warming spice. It can range from dry to sweet, and it’s brilliant with Thai curry, spicy Asian food, aromatic chicken dishes, pork, strong cheese and fruit desserts.

Garnacha is a dry, medium to full-bodied red grape from Spain, packed with ripe strawberry, raspberry and cherry alongside herbs, pepper and warming spice. Juicy, generous and made for big flavours, it’s brilliant with roast lamb, chorizo, BBQ food, pizza, sausages, tapas and Mediterranean dishes.

Gamay is a dry, light-bodied red grape best known from Beaujolais in France, packed with juicy cherry, raspberry and strawberry alongside floral notes and gentle spice. Fresh, fruity and low in tannins, it’s brilliant with roast chicken, pork, charcuterie, pizza, sausages and mushroom dishes – and it’s delicious slightly chilled.

Crémant is a French sparkling wine made using the traditional bottle-fermentation method outside the Champagne region. Styles vary depending on where it’s made, but expect crisp citrus, apple and pear with floral, almond and subtle brioche notes. Fresh and seriously food-friendly, it’s brilliant with seafood, sushi, fried food, charcuterie, canapés and soft cheese.

Côtes du Rhône is a dry, medium to full-bodied wine from France’s Rhône Valley, with the reds usually built around Grenache, Syrah and Mourvèdre. Expect ripe cherry, blackberry and plum with pepper, herbs and warming spice. Rich but easy-going, it’s brilliant with roast lamb, sausages, burgers, BBQ food, pizza and slow-cooked meat.

Côtes de Provence is a dry, pale rosé from Provence in southern France, usually made from grapes such as Grenache, Cinsault and Syrah. Expect strawberry, peach and watermelon with citrus, flowers and fresh herbs. Crisp, elegant and ridiculously refreshing, it’s brilliant with seafood, salads, grilled chicken, sushi and Mediterranean food.

Cinsault Rosé is a dry, light-bodied rosé best known from southern France, with fresh strawberry, raspberry and watermelon flavours alongside citrus, flowers and delicate herbs. Soft, crisp and easy-drinking, it’s brilliant with prawns, grilled fish, chicken, salads, sushi, Mediterranean food and soft cheese.

Chenin Blanc is a brilliantly versatile white grape best known from France’s Loire Valley and South Africa, producing wines from bone-dry and crisp to rich and sweet. Expect apple, pear and quince with citrus, peach and honey. Its naturally high acidity makes it brilliant with seafood, roast chicken, pork, spicy Asian food, creamy dishes and fruit desserts.

Châteauneuf-du-Pape is a bold, dry red from the Southern Rhône Valley in France, usually led by Grenache alongside grapes such as Syrah and Mourvèdre. Expect ripe cherry, blackberry and plum with herbs, pepper and warming spice. Rich and powerful, it’s brilliant with roast lamb, steak, beef stew, BBQ food and slow-cooked meat.

Chardonnay is a dry white grape originally from Burgundy, France, and now grown virtually everywhere wine is made. Its style ranges from crisp lemon and green apple to rich peach, butter, vanilla and toast. Ridiculously versatile, it’s brilliant with seafood, roast chicken, creamy pasta, salmon, mushroom dishes and soft cheese.