Furmint is a high-acid white grape best known from Hungary’s Tokaj region, producing everything from bone-dry whites to intensely sweet Tokaji. Expect green apple, pear and citrus with quince, herbs and a mineral edge, while sweeter styles bring apricot and honey. It’s brilliant with seafood, roast chicken, pork, spicy Asian food, blue cheese and fruit desserts.

Xinomavro is a bold, dry red from northern Greece, best known from Naoussa and Amyndeon. Expect red cherry, cranberry and plum with tomato, herbs, olives and earthy spice, backed by high acidity and serious tannins. Complex and brilliantly food-friendly, it’s great with lamb, steak, beef stew, tomato-based pasta, moussaka and mushroom dishes. Taste: Bright red fruit, serious structure and a savoury side that keeps things interesting. Xinomavro is typically dry and medium to f

Tavel is a dry, full-flavoured rosé from the Southern Rhône Valley in France, usually made from Grenache alongside grapes such as Cinsault and Syrah. Expect strawberry, raspberry and red cherry with herbs and gentle spice. Richer than most rosés, it’s brilliant with grilled chicken, salmon, BBQ food, pizza, charcuterie and Mediterranean dishes.

Grenache Rosé is a dry, fruity rosé made from Grenache, particularly popular across southern France and Mediterranean wine regions. Expect strawberry, raspberry and watermelon with citrus, herbs and gentle spice. Fresh but full of flavour, it’s brilliant with prawns, grilled chicken, salmon, pizza, salads and Mediterranean dishes.

Moscato d’Asti is a sweet, gently sparkling white from Piedmont in northern Italy, made from Moscato Bianco grapes. Expect peach, apricot and fresh grape flavours with orange blossom and honeysuckle. Light, fragrant and low in alcohol, it’s brilliant with cheesecake, fruit tarts, pavlova, fresh berries and spicy Asian food.

Sylvaner is a dry, light to medium-bodied white best known from Alsace in France, with crisp green apple, pear and citrus flavours alongside fresh herbs and a subtle mineral edge. Clean, understated and seriously food-friendly, it’s brilliant with seafood, asparagus, roast chicken, salads, pork and grilled vegetables.

Sancerre is a dry, crisp white from the Loire Valley in France, made from Sauvignon Blanc. Expect lemon, grapefruit and green apple with fresh herbs and a distinctive mineral edge. Elegant, zesty and seriously refreshing, it’s brilliant with goat’s cheese, oysters, prawns, grilled fish, sushi, salads and asparagus.

Roussanne is a dry, medium to full-bodied white grape best known from France’s Rhône Valley. Expect pear, peach and apricot with white flowers, herbs, honey and gentle spice. Rich but fresh, it’s brilliant with roast chicken, pork, grilled fish, creamy pasta, mushroom dishes and herb-heavy Mediterranean food.

Rosso di Montalcino is a dry, medium-bodied red from Tuscany, Italy, made from Sangiovese. Expect juicy cherry and raspberry, a little spice and that classic Italian freshness that makes it ridiculously easy to pair with food. Pizza, lasagne, spaghetti bolognese, tomato-based pasta and roast meats are all very welcome here.

Beerenauslese is a rich, sweet wine style from Germany and Austria, made from individually selected, very ripe grapes, often affected by noble rot. Expect apricot, peach and citrus with honey, tropical fruit and spice, balanced by refreshing acidity. It’s brilliant with blue cheese, crème brûlée, cheesecake, fruit tarts and peach or apricot desserts.

Morellino di Scansano is a dry, medium-bodied red from Tuscany, Italy, made mainly from Sangiovese – locally known as Morellino. Expect juicy cherry, red plum and blackberry with herbs, spice and a touch of earthiness. It's a seriously food-friendly red that works beautifully with pizza, lasagne, bolognese, steak, sausages and roast meats.

Icewine is an intensely sweet dessert wine made from grapes that freeze naturally on the vine, most famously in Canada and Germany. Expect peach, apricot and tropical fruit with honey and citrus, balanced by brilliant acidity. Rich, concentrated and luxurious, it’s stunning with cheesecake, crème brûlée, fruit tarts, blue cheese and tropical fruit desserts.

Valpolicella is a dry, light to medium-bodied red from Veneto in northern Italy, usually made from Corvina alongside other local grapes. Expect juicy cherry, raspberry and red plum with gentle herbs and spice. Fresh, fruity and incredibly food-friendly, it's a great match for pizza, lasagne, tomato pasta, roast chicken, pork and a loaded antipasti board.

Vino Nobile di Montepulciano is a dry, medium to full-bodied red from Tuscany, Italy, made mainly from Sangiovese, locally known as Prugnolo Gentile. Expect ripe cherry and plum with spice, herbs and earthy flavours. It's a brilliant bottle for steak, roast beef, lamb, lasagne, bolognese and rich tomato-based pasta dishes.

Verdicchio is a dry, crisp white from the Marche region of central Italy, known for lemon, green apple and pear flavours with herbs, minerals and a distinctive almond finish. Fresh but full of character, it’s brilliant with prawns, grilled fish, seafood pasta, roast chicken, risotto and fresh Mediterranean dishes.

Vacqueyras is a bold, dry red from the Southern Rhône Valley in France, usually built around Grenache with Syrah and Mourvèdre in the mix. Expect ripe blackberry, plum and cherry with pepper, herbs and spice. Rich and warming, it's made for steak, roast lamb, beef stew, BBQ food and slow-cooked meat.

Tokaji is a famous white wine from Hungary’s Tokaj region, best known for its rich, sweet styles made largely from Furmint. Expect apricot, peach and citrus with honey, marmalade and warming spice, balanced by brilliant acidity. It’s a stunning match for blue cheese, foie gras, cheesecake, fruit tarts, crème brûlée and apricot desserts.

Spätburgunder is Germany’s name for Pinot Noir: a dry, light to medium-bodied red with bright cherry, raspberry and strawberry flavours, subtle spice and an earthy edge. Fresh rather than heavy, it’s brilliant with roast chicken, duck, pork, salmon, mushroom dishes and charcuterie – and lighter bottles can be delicious slightly chilled.

Sauternes is a rich, sweet white wine from Bordeaux, France, usually made from Sémillon and Sauvignon Blanc grapes affected by noble rot. Expect apricot, peach and citrus with honey, marmalade and spice. Luscious but balanced by bright acidity, it’s brilliant with blue cheese, foie gras, crème brûlée, cheesecake and fruit tarts.

Ripasso della Valpolicella is a rich, dry red from Veneto in northern Italy, usually made from Corvina alongside other local grapes. Expect ripe cherry, plum and blackberry with warming spice, dried fruit and a touch of chocolate. Fuller than classic Valpolicella but not as intense as Amarone, it’s brilliant with lasagne, beef ragù, roast beef, lamb, sausages and rich tomato-based pasta.