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.

Beaujolais is a dry, light-bodied red from France, made almost entirely from the Gamay grape. Expect juicy cherry, raspberry and strawberry with floral notes and gentle spice. Fresh, fruity and low in tannins, it’s brilliant with roast chicken, pork, charcuterie, sausages, pizza and mushroom dishes – and it’s particularly good slightly chilled.

Bacchus is a dry, aromatic white grape particularly popular in England, known for elderflower, gooseberry and citrus flavours alongside green apple and fresh herbs. Crisp, fragrant and very refreshing, it’s brilliant with goat’s cheese, seafood, grilled fish, salads, asparagus and herb-packed chicken dishes.

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.