Lambrusco is a sparkling red from Emilia-Romagna in northern Italy that can range from bone-dry to noticeably sweet. Expect juicy cherry, strawberry, raspberry and blackberry with refreshing acidity and plenty of fizz. It's brilliant with pizza, lasagne, charcuterie, Parmesan, burgers and anything involving prosciutto or salami.

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.

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.

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.

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.

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.

Pinotage is a bold, dry red and South Africa’s signature grape, packed with blackberry, black cherry and plum alongside spice, smoke and earthy flavours. Usually medium to full-bodied, it’s brilliant with steak, burgers, BBQ ribs, grilled sausages, roast lamb and smoky, slow-cooked meat.

Pinot Noir is a dry, light to medium-bodied red best known from Burgundy in France, with brilliant examples now made around the world. Expect cherry, raspberry and strawberry with gentle spice and earthy flavours. Silky rather than heavy, it’s brilliant with roast chicken, duck, pork, salmon, mushroom dishes and truffle pasta.

Pais is a dry, light-bodied red with centuries of history in Chile, known for its juicy strawberry, raspberry and red cherry flavours with herbs, gentle spice and an earthy edge. Fresh, low in tannins and easy to drink, it’s brilliant with roast chicken, pork, sausages, pizza, charcuterie, empanadas and grilled vegetables.

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.

Nebbiolo is a dry, structured red grape from Piedmont in northern Italy, famous for making Barolo and Barbaresco. Expect red cherry and raspberry with rose, herbs, spice and earthy flavours, backed by high acidity and serious tannins. It’s brilliant with steak, roast beef, lamb, beef ragù, mushroom risotto and truffle pasta.

Monastrell is a bold, dry red grape from Spain, particularly at home in the warm regions of Jumilla, Yecla and Alicante. Expect blackberry, black plum and blueberry with herbs, black pepper and earthy spice. Full-bodied and powerful, it’s brilliant with steak, roast lamb, BBQ ribs, burgers, sausages and slow-cooked meat.

Marselan is a dry, medium to full-bodied red created in southern France by crossing Cabernet Sauvignon with Grenache. Expect blackberry, black cherry and plum with herbs, pepper and warming spice. Rich and smooth with plenty of dark fruit, it’s brilliant with steak, burgers, roast lamb, BBQ food, sausages and rich tomato-based dishes.

Lemberger is a dry, medium-bodied red best known in Germany and Austria, where it’s better known as Blaufränkisch. Expect black cherry, blackberry and plum with pepper, herbs and spice. Fresh but structured, it’s brilliant with sausages, roast pork, burgers, roast beef, mushroom dishes and tomato-based pasta.