Maratheftiko is a bold, dry red grape native to Cyprus, with ripe blackberry, black cherry and plum alongside violet, herbs and warming spice. Medium to full-bodied with plenty of structure, it’s brilliant with lamb, steak, beef stew, grilled meat, BBQ food, moussaka and Mediterranean dishes.

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.

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.

Meritage is a dry, full-bodied Bordeaux-style blend from the United States, usually led by grapes such as Cabernet Sauvignon and Merlot. Expect blackberry, blackcurrant and plum with cedar, spice and smooth oak flavours. Rich and structured, it’s a natural match for steak, roast beef, burgers, lamb, BBQ food and slow-cooked meat.

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.

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.

Primitivo is a bold, dry red from Puglia in southern Italy, packed with ripe blackberry, black cherry and plum alongside spice, pepper and often a touch of chocolate. Rich, fruity and warming, it’s brilliant with pizza, lasagne, spaghetti bolognese, BBQ ribs, burgers, sausages and slow-cooked meat.

Nero d'Avola is a bold, dry red from Sicily, Italy, packed with black cherry, plum and blackberry alongside herbs, spice and a touch of liquorice. Rich, smooth and sun-soaked, it’s brilliant with pizza, lasagne, spaghetti bolognese, steak, lamb, sausages and rich tomato-based dishes.

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.

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.