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.

Franciacorta is a dry, traditional-method sparkling wine from Lombardy in northern Italy, made mainly from Chardonnay and Pinot Noir. Expect lemon, green apple and pear with brioche, toast and almond notes from bottle ageing. Fine, elegant and seriously food-friendly, it’s brilliant with seafood, sushi, fried food, risotto, roast chicken and Parmesan.

Fiano di Avellino is a dry, medium-bodied white from Campania in southern Italy, made from the Fiano grape. Expect lemon, pear and ripe apple with white flowers, hazelnut, honey and a mineral edge. Fresh but beautifully textured, it’s brilliant with seafood, grilled fish, roast chicken, creamy pasta, risotto and fresh Italian dishes.

English Sparkling Wine is a crisp, traditional-method sparkling wine made in England, particularly across the south, often using Chardonnay, Pinot Noir and Pinot Meunier. Expect lemon, green apple and pear with brioche, toast and almond notes. Fresh and elegant, it’s brilliant with seafood, sushi, fried food, roast chicken, canapés and soft cheese.

Elbling is a bone-dry, light-bodied white best known from Germany’s Mosel region, with crisp lemon, green apple and pear flavours alongside white flowers and a subtle mineral edge. Light, zesty and seriously refreshing, it’s brilliant with oysters, prawns, grilled fish, sushi, salads and fresh goat’s cheese.

Dornfelder is a deeply coloured red grape from Germany, producing wines packed with blackberry, black cherry and plum alongside gentle spice and floral notes. It can range from dry to slightly sweet, with soft tannins and plenty of fruit, making it brilliant with burgers, sausages, roast pork, pizza, BBQ food and tomato-based pasta.

Dolcetto is a dry, medium-bodied red from Piedmont in northern Italy, packed with black cherry, plum and blackberry alongside violet, herbs and a distinctive almond note. Fruity, soft and made for drinking young, it’s brilliant with pizza, lasagne, spaghetti bolognese, sausages, charcuterie and mushroom dishes.

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.

Cortese is a dry, crisp white grape from Piedmont in northern Italy and the grape behind Gavi. Expect lemon, green apple and pear with white flowers, almonds and a fresh mineral edge. Light, clean and seriously refreshing, it’s brilliant with prawns, grilled fish, seafood pasta, salads, roast chicken and fresh Italian dishes.

Chianti is a dry, medium-bodied red from Tuscany, Italy, made mainly from Sangiovese. Expect juicy cherry and red plum with herbs, violet, spice and an earthy edge. Its fresh acidity makes it an absolute natural with Italian food, especially pizza, lasagne, spaghetti bolognese, tomato-based pasta, meatballs and roast meats.

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.

Chablis is a dry, crisp white from northern Burgundy, France, made entirely from Chardonnay. Expect lemon, green apple and pear with a distinctive stony, mineral edge and plenty of fresh acidity. Lean and elegant rather than buttery, it’s brilliant with oysters, prawns, grilled fish, sushi, roast chicken and goat’s cheese.

Carménère is a dry, medium to full-bodied red best known from Chile, packed with blackberry, black cherry and plum alongside herbs, pepper and warming spice. Smooth, fruity and savoury, it’s brilliant with steak, burgers, roast beef, lamb, BBQ food, sausages and smoky vegetable dishes.

Cabernet Sauvignon is a bold, dry red originally from Bordeaux, France, and now grown pretty much everywhere that takes wine seriously. Expect blackcurrant, blackberry and black cherry with cedar, herbs and spice. Full-bodied and structured, it’s brilliant with steak, roast beef, burgers, lamb, BBQ food and slow-cooked meat.

Red Bordeaux is a dry, medium to full-bodied wine from southwestern France, usually blending Cabernet Sauvignon, Merlot and Cabernet Franc. Expect blackcurrant, plum and blackberry with cedar, herbs and savoury spice. Structured and complex, it’s brilliant with steak, roast beef, lamb, beef stew, mushroom dishes and mature cheese.

Bobal is a dry, medium to full-bodied red grape from southeastern Spain, particularly Utiel-Requena in Valencia. Expect blackberry, black cherry and plum with herbs, pepper and earthy spice. Fruity but structured with plenty of freshness, it’s brilliant with steak, lamb, burgers, sausages, BBQ food and rich tomato-based dishes.

Beaujolais is a dry, light-bodied red from France, made almost entirely from the Gamay grape. Expect juicy cherry, raspberry and strawberry with floral notes and gentle spice. Fresh, fruity and low in tannins, it’s brilliant with roast chicken, pork, charcuterie, sausages, pizza and mushroom dishes – and it’s particularly good slightly chilled.

Barolo is a powerful, dry red from Piedmont in northern Italy, made entirely from Nebbiolo. Expect red cherry and raspberry with rose, herbs, spice and complex earthy flavours, backed by high acidity and serious tannins. It’s brilliant with steak, roast beef, lamb, beef ragù, mushroom risotto, truffle pasta and mature cheese.