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.

Champagne is a sparkling wine from the Champagne region of France, usually made from Chardonnay, Pinot Noir and Pinot Meunier. Expect citrus, green apple and pear with brioche, toast and almond notes from ageing. Crisp, complex and famously celebratory, it’s brilliant with oysters, seafood, sushi, fried chicken, chips, soft cheese and canapés.

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.

Cava is a dry, traditional-method sparkling wine from Spain, most famously made in Catalonia from grapes including Macabeo, Xarel-lo and Parellada. Expect lemon, green apple and pear with almond, toast and gentle brioche notes. Crisp and seriously food-friendly, it’s brilliant with tapas, seafood, sushi, fried food, charcuterie and paella.

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.

Albariño is a dry, crisp white best known from Galicia in northwestern Spain, with bright lemon, lime and peach flavours alongside white flowers and a distinctive salty, mineral edge. Fresh, aromatic and practically made for seafood, it’s brilliant with prawns, oysters, mussels, crab, grilled fish, sushi and seafood pasta.