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

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.

Pommard is a bold, dry Pinot Noir from Burgundy, France, with darker fruit and more structure than many of its Burgundian neighbours. Expect black cherry, plum, spice and earthy flavours that work brilliantly with steak, roast beef, lamb, slow-cooked meat and rich mushroom dishes.

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.

Pomerol is a rich, dry red from Bordeaux’s Right Bank in France, usually dominated by Merlot with Cabernet Franc often joining the blend. Expect ripe plum, black cherry and blackberry with spice, chocolate and earthy flavours. Smooth, plush and seriously elegant, it’s brilliant with steak, roast beef, lamb, beef stew, mushroom dishes and truffle pasta.

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.

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.

Merlot is a dry, medium to full-bodied red originally from Bordeaux, France, and now grown all over the world. Expect juicy plum, black cherry and blackberry with herbs, chocolate and gentle spice. Smooth and approachable, it’s brilliant with roast beef, burgers, roast chicken, pork, lasagne, bolognese and mushroom dishes.

Malbec is a bold, dry red best known from Argentina, particularly Mendoza, with rich flavours of blackberry, black plum and black cherry alongside cocoa, spice and violet. Full-bodied, smooth and made for big flavours, it’s brilliant with steak, burgers, roast beef, BBQ ribs, lamb and slow-cooked meat.

Châteauneuf-du-Pape is a bold, dry red from the Southern Rhône Valley in France, usually led by Grenache alongside grapes such as Syrah and Mourvèdre. Expect ripe cherry, blackberry and plum with herbs, pepper and warming spice. Rich and powerful, it’s brilliant with roast lamb, steak, beef stew, BBQ food and slow-cooked meat.

Cabernet Sauvignon is a bold, dry red originally from Bordeaux, France, and now grown pretty much everywhere that takes wine seriously. Expect blackcurrant, blackberry and black cherry with cedar, herbs and spice. Full-bodied and structured, it’s brilliant with steak, roast beef, burgers, lamb, BBQ food and slow-cooked meat.

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.