Ribera del Duero is a bold, dry red from northern Spain, made mainly from Tempranillo – locally known as Tinto Fino or Tinta del País. Expect blackberry, plum and black cherry with spice, vanilla and savoury flavours. Full-bodied and structured, it’s a brilliant match for steak, roast beef, lamb, BBQ food and slow-cooked meat.

Picpoul de Pinet is a bone-dry, light-bodied white from the Languedoc in southern France, made from the Picpoul grape. Expect lemon, lime and green apple with fresh herbs and a salty, mineral edge. Crisp, zesty and made for seafood, it’s brilliant with oysters, mussels, prawns, crab, calamari and grilled fish.

Mourvèdre is a bold, dry red grape best known in southern France and Spain, where it goes by the name Monastrell. Expect blackberry, black plum and blueberry with black pepper, herbs and earthy, savoury flavours. Full-bodied and powerful, it’s brilliant with steak, lamb, BBQ ribs, burgers, sausages and slow-cooked meat.

Montepulciano is a dry, medium to full-bodied red from Italy, best known in the Abruzzo region. Expect juicy black cherry, plum and blackberry with herbs, spice and a touch of earthiness. Rich without being overly heavy, it’s a brilliant match for pizza, lasagne, spaghetti bolognese, burgers, sausages, roast meats and mature cheese.

Greco di Tufo is a dry, medium-bodied white from Campania in southern Italy, made from the Greco grape. Expect lemon, green apple and pear with stone fruit, herbs and a distinctive mineral edge. Fresh but full of character, it’s brilliant with seafood, prawns, grilled fish, seafood pasta, roast chicken and fresh Italian dishes.

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

Falanghina is a dry, fresh white from Campania in southern Italy, known for crisp lemon, green apple and pear with white flowers, herbs and a mineral edge. Bright, citrusy and made for Mediterranean food, it’s brilliant with prawns, grilled fish, seafood pasta, pizza, roast chicken and fresh tomato dishes.

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.

Brunello di Montalcino is a bold, dry red from Tuscany, Italy, made entirely from Sangiovese. Expect ripe cherry and plum with herbs, spice, tobacco and earthy flavours, backed by serious structure and plenty of ageing potential. It’s made for steak, roast beef, lamb, beef ragù, lasagne, truffle pasta and mature Italian cheese.

Brachetto d'Acqui is a sweet, lightly sparkling red from Piedmont in northern Italy, bursting with strawberry, raspberry, cherry and rose. Light, fruity and usually lower in alcohol than most reds, it’s a brilliant match for chocolate, strawberries, berry desserts, cheesecake and fruit tarts – basically, dessert just found its plus-one.

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.

Zinfandel is a bold, dry red best known from California in the United States, packed with ripe blackberry, black cherry and plum alongside pepper, spice and often a touch of vanilla. Full-bodied, fruity and usually generous in alcohol, it’s brilliant with BBQ ribs, burgers, pulled pork, steak, pizza and rich tomato-based pasta.

Welschriesling is a fresh white grape grown across Austria and Central Europe, producing everything from crisp, dry wines to intensely sweet dessert styles. Expect green apple, lemon and pear with floral, herbal and mineral notes. Refreshing and versatile, it’s brilliant with seafood, salads, roast chicken, schnitzel, spicy Asian food and fruit desserts.

Weissburgunder is the German name for Pinot Blanc, a dry, light to medium-bodied white with crisp apple, pear and citrus flavours alongside white flowers, almond and a subtle mineral edge. Fresh but rounded, it’s brilliant with seafood, roast chicken, creamy pasta, salads, grilled vegetables and soft cheese.

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.

Vidal is a white grape best known from Canada, where it’s famous for producing rich, intensely sweet Icewine. Expect peach, apricot and pineapple with honey, citrus and tropical fruit, balanced by refreshing acidity. It’s brilliant with cheesecake, fruit tarts, crème brûlée, blue cheese and tropical fruit desserts.

Trollinger is a dry, light-bodied red best known from Württemberg in southern Germany. Expect juicy strawberry, raspberry and red cherry with gentle herbs and spice, soft tannins and plenty of freshness. Often served slightly chilled, it’s brilliant with roast chicken, pork, sausages, pizza, charcuterie and grilled vegetables.

Tempranillo is a bold, dry red grape from Spain and the star behind some of the country’s most famous wines, including Rioja and Ribera del Duero. Expect cherry, plum and blackberry with spice, leather and vanilla in oak-aged styles. It’s brilliant with steak, roast lamb, burgers, chorizo, BBQ food and rich tomato-based 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.

Soave is a dry, light to medium-bodied white from Veneto in northern Italy, made mainly from the Garganega grape. Expect lemon, green apple and pear with white flowers, herbs and a subtle almond finish. Fresh but full of character, it’s brilliant with prawns, grilled fish, seafood pasta, risotto, roast chicken and light Italian dishes.