Bardolino is a light, dry red from Veneto in northern Italy, made mainly from Corvina, with other local grapes often joining the party. Expect juicy cherry, strawberry and raspberry with gentle spice and barely-there tannins. It's an easy-drinking red that's brilliant with pizza, tomato pasta, chicken, antipasti and lighter Italian dishes.

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.

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.

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.

Garnacha is a dry, medium to full-bodied red grape from Spain, packed with ripe strawberry, raspberry and cherry alongside herbs, pepper and warming spice. Juicy, generous and made for big flavours, it’s brilliant with roast lamb, chorizo, BBQ food, pizza, sausages, tapas and Mediterranean dishes.