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.

Barbaresco is a dry, full-bodied red from Piedmont in northern Italy, made entirely from Nebbiolo. Expect red cherry and raspberry with rose, spice, earth and savoury flavours, backed by high acidity and noticeable tannins. It’s brilliant with roast beef, steak, lamb, beef ragù, mushroom risotto, truffle pasta and mature cheese.

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.

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.

Toro is a bold, dry red from Castilla y León in northwestern Spain, made mainly from a local expression of Tempranillo known as Tinta de Toro. Expect blackberry, black cherry and plum with spice, cocoa and smoky oak. Full-bodied and powerful, it’s brilliant with steak, roast beef, lamb, BBQ ribs, burgers and slow-cooked meat.

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.

Shiraz is a bold, dry red best known from Australia, packed with ripe blackberry, black cherry and plum alongside black pepper, spice and often a touch of chocolate. Full-bodied, rich and warming, it’s brilliant with steak, BBQ ribs, burgers, roast lamb, sausages, brisket and slow-cooked beef.

Sémillon is a versatile white grape best known from Bordeaux in France and Australia’s Hunter Valley, producing everything from crisp, dry whites to rich, honeyed dessert wines. Expect lemon, apple and pear with waxy, nutty and honeyed notes as it develops. It’s brilliant with seafood, roast chicken, creamy pasta, soft cheese and fruit desserts.

Scheurebe is an aromatic white grape from Germany, producing wines from bone-dry to beautifully sweet. Expect grapefruit, blackcurrant, peach and tropical fruit with floral notes and lively acidity. Boldly aromatic and seriously refreshing, it’s brilliant with Thai curry, spicy noodles, sushi, seafood, salads and fruit-based desserts.

Sauvignon Blanc is a dry, crisp white grape originally from France and now famous worldwide, particularly in New Zealand. Expect lime, grapefruit and gooseberry with fresh herbs and tropical fruit depending on where it’s grown. Zesty and refreshing, it’s brilliant with seafood, goat’s cheese, sushi, salads, asparagus and herby chicken dishes.

Sangiovese is a dry, medium-bodied red grape from Italy and the star behind some of Tuscany’s biggest names, including Chianti and Brunello di Montalcino. Expect cherry and red plum with herbs, spice and earthy flavours. Fresh, savoury and made for food, it’s brilliant with pizza, lasagne, spaghetti bolognese, tomato pasta, steak and roast meats.

Saint-Émilion is a rich, dry red from Bordeaux, France, usually led by Merlot with Cabernet Franc playing a major supporting role. Expect plum, black cherry and blackberry with herbs, spice and earthy flavours. Smooth but structured, it’s brilliant with steak, roast beef, lamb, beef stew, mushroom dishes and mature cheese.

Rosé Champagne is a sparkling pink wine from the Champagne region of France, usually made from Chardonnay, Pinot Noir and Pinot Meunier. Expect strawberry, raspberry and red cherry alongside citrus, brioche and toast. Fresh but fuller-flavoured than many sparkling wines, it’s brilliant with salmon, prawns, sushi, roast chicken, charcuterie and berry desserts.

Rioja is a dry, medium to full-bodied red from northern Spain, usually led by Tempranillo. Expect cherry, plum and blackberry with vanilla, spice, leather and savoury flavours, particularly in oak-aged bottles. Smooth, warming and seriously food-friendly, it’s brilliant with steak, roast lamb, chorizo, BBQ food, burgers and tomato-based dishes.

Regent is a dry, medium-bodied red grape most closely associated with Germany, producing deeply coloured wines packed with black cherry, blackberry and plum alongside herbs and gentle spice. Fruity and smooth with enough structure for food, it’s a great match for burgers, sausages, roast pork, roast chicken, pizza and mushroom dishes.

Priorat is a bold, dry red from Catalonia in northeastern Spain, usually built around Garnacha and Cariñena. Expect blackberry, black cherry and plum with herbs, liquorice, spice and a distinctive mineral edge. Rich, powerful and structured, it’s brilliant with steak, roast lamb, beef stew, BBQ food, slow-cooked meat and mature cheese.

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.