Carignan is a dry, medium to full-bodied red grape with deep roots in Spain and a long history in southern France. Expect black cherry, blackberry and plum with herbs, pepper and savoury spice. Fresh acidity and plenty of structure make it brilliant with roast lamb, sausages, BBQ food, beef stew, tomato-based dishes and Mediterranean food.

Red Burgundy is a dry, light to medium-bodied wine from Burgundy in eastern France, made primarily from Pinot Noir. Expect red cherry, raspberry and strawberry with gentle spice and earthy flavours. Elegant rather than heavy, it’s brilliant with roast chicken, duck, pork, salmon, mushroom dishes and truffle pasta.

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.

Barbera is a dry, medium-bodied red from Piedmont in northern Italy, packed with juicy cherry, plum and blackberry alongside herbs and gentle spice. Its trademark high acidity and softer tannins make it ridiculously food-friendly, especially with pizza, lasagne, spaghetti bolognese, tomato-based pasta, sausages and roast pork.

Amarone della Valpolicella is a rich, powerful and dry red from Veneto in northern Italy, made from partially dried grapes including Corvina and Corvinone. Expect black cherry, plum and dried fruit with chocolate, spice and tobacco. Full-bodied and warming, it’s brilliant with roast beef, steak, slow-cooked meat, lamb, mushroom dishes and mature cheese.