Furmint is a high-acid white grape best known from Hungary’s Tokaj region, producing everything from bone-dry whites to intensely sweet Tokaji. Expect green apple, pear and citrus with quince, herbs and a mineral edge, while sweeter styles bring apricot and honey. It’s brilliant with seafood, roast chicken, pork, spicy Asian food, blue cheese and fruit desserts.

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.

Xinomavro is a bold, dry red from northern Greece, best known from Naoussa and Amyndeon. Expect red cherry, cranberry and plum with tomato, herbs, olives and earthy spice, backed by high acidity and serious tannins. Complex and brilliantly food-friendly, it’s great with lamb, steak, beef stew, tomato-based pasta, moussaka and mushroom dishes. Taste: Bright red fruit, serious structure and a savoury side that keeps things interesting. Xinomavro is typically dry and medium to f

Tavel is a dry, full-flavoured rosé from the Southern Rhône Valley in France, usually made from Grenache alongside grapes such as Cinsault and Syrah. Expect strawberry, raspberry and red cherry with herbs and gentle spice. Richer than most rosés, it’s brilliant with grilled chicken, salmon, BBQ food, pizza, charcuterie and Mediterranean dishes.

Grenache Rosé is a dry, fruity rosé made from Grenache, particularly popular across southern France and Mediterranean wine regions. Expect strawberry, raspberry and watermelon with citrus, herbs and gentle spice. Fresh but full of flavour, it’s brilliant with prawns, grilled chicken, salmon, pizza, salads and Mediterranean dishes.

Moscato d’Asti is a sweet, gently sparkling white from Piedmont in northern Italy, made from Moscato Bianco grapes. Expect peach, apricot and fresh grape flavours with orange blossom and honeysuckle. Light, fragrant and low in alcohol, it’s brilliant with cheesecake, fruit tarts, pavlova, fresh berries and spicy Asian food.

Vermentino is a dry, crisp white best known from coastal Italy, particularly Sardinia and Liguria, with lemon, lime and green apple alongside fresh herbs and a salty, mineral edge. Bright, Mediterranean and made for seafood, it’s brilliant with prawns, grilled fish, seafood pasta, calamari, pesto and fresh salads.

Sylvaner is a dry, light to medium-bodied white best known from Alsace in France, with crisp green apple, pear and citrus flavours alongside fresh herbs and a subtle mineral edge. Clean, understated and seriously food-friendly, it’s brilliant with seafood, asparagus, roast chicken, salads, pork and grilled vegetables.

Sancerre is a dry, crisp white from the Loire Valley in France, made from Sauvignon Blanc. Expect lemon, grapefruit and green apple with fresh herbs and a distinctive mineral edge. Elegant, zesty and seriously refreshing, it’s brilliant with goat’s cheese, oysters, prawns, grilled fish, sushi, salads and asparagus.

Roussanne is a dry, medium to full-bodied white grape best known from France’s Rhône Valley. Expect pear, peach and apricot with white flowers, herbs, honey and gentle spice. Rich but fresh, it’s brilliant with roast chicken, pork, grilled fish, creamy pasta, mushroom dishes and herb-heavy Mediterranean food.

Beaune is an elegant, dry red from Burgundy, France, made from Pinot Noir. Expect plenty of cherry and raspberry, a little spice and earthiness, and a lighter style of red that works brilliantly with roast chicken, duck, pork, mushroom dishes and a classic Sunday roast.

Zweigelt is a dry, light to medium-bodied red from Austria, packed with juicy cherry, raspberry and plum, often with a little pepper and spice. Fresh, fruity and easy to drink, it's a great match for roast chicken, pork, sausages, burgers, pizza and charcuterie – and it's one of those reds that's pretty happy being served slightly chilled.

Verdicchio is a dry, crisp white from the Marche region of central Italy, known for lemon, green apple and pear flavours with herbs, minerals and a distinctive almond finish. Fresh but full of character, it’s brilliant with prawns, grilled fish, seafood pasta, roast chicken, risotto and fresh Mediterranean dishes.

Spätburgunder is Germany’s name for Pinot Noir: a dry, light to medium-bodied red with bright cherry, raspberry and strawberry flavours, subtle spice and an earthy edge. Fresh rather than heavy, it’s brilliant with roast chicken, duck, pork, salmon, mushroom dishes and charcuterie – and lighter bottles can be delicious slightly chilled.

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.

Picpoul de Pinet is a bone-dry, light-bodied white from the Languedoc in southern France, made from the Picpoul grape. Expect lemon, lime and green apple with fresh herbs and a salty, mineral edge. Crisp, zesty and made for seafood, it’s brilliant with oysters, mussels, prawns, crab, calamari and grilled fish.

Moscato is a sweet, highly aromatic white wine most famously associated with Italy, packed with peach, apricot and citrus alongside orange blossom and honeysuckle. Often light in alcohol and sometimes gently sparkling, it’s brilliant with fruit desserts, cheesecake, spicy Asian food, fresh berries and creamy desserts.

Meursault is a dry, rich white from Burgundy, France, made from Chardonnay. Expect ripe apple, pear and citrus with hazelnut, butter and gentle spice, often wrapped in a creamy texture. Full-flavoured but beautifully balanced, it’s brilliant with lobster, scallops, roast chicken, creamy pasta, mushroom dishes and soft 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.

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.