Valpolicella

Valpolicella is a dry, light to medium-bodied red from Veneto in northern Italy, usually made from Corvina alongside other local grapes. Expect juicy cherry, raspberry and red plum with gentle herbs and spice. Fresh, fruity and incredibly food-friendly, it's a great match for pizza, lasagne, tomato pasta, roast chicken, pork and a loaded antipasti board.

Barolo

Barolo is a powerful, dry red from Piedmont in northern Italy, made entirely from Nebbiolo. Expect red cherry and raspberry with rose, herbs, spice and complex earthy flavours, backed by high acidity and serious tannins. It’s brilliant with steak, roast beef, lamb, beef ragù, mushroom risotto, truffle pasta and mature cheese.

Rioja

Rioja is a dry, medium to full-bodied red from northern Spain, usually led by Tempranillo. Expect cherry, plum and blackberry with vanilla, spice, leather and savoury flavours, particularly in oak-aged bottles. Smooth, warming and seriously food-friendly, it’s brilliant with steak, roast lamb, chorizo, BBQ food, burgers and tomato-based dishes.

Xinomavro

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 full-bodied, with...

Cabernet Franc

Cabernet Franc is a dry, medium-bodied red originally from France, best known in Bordeaux and the Loire Valley. Expect raspberry, red cherry and blackcurrant with herbs, pepper and a subtle earthy edge. Fresh and savoury rather than overly heavy, it’s brilliant with roast chicken, pork, steak, lamb, tomato-based pasta and grilled vegetables.

Primitivo

Primitivo is a bold, dry red from Puglia in southern Italy, packed with ripe blackberry, black cherry and plum alongside spice, pepper and often a touch of chocolate. Rich, fruity and warming, it’s brilliant with pizza, lasagne, spaghetti bolognese, BBQ ribs, burgers, sausages and slow-cooked meat.

Lemberger

Lemberger is a dry, medium-bodied red best known in Germany and Austria, where it’s better known as Blaufränkisch. Expect black cherry, blackberry and plum with pepper, herbs and spice. Fresh but structured, it’s brilliant with sausages, roast pork, burgers, roast beef, mushroom dishes and tomato-based pasta.

Marselan

Marselan is a dry, medium to full-bodied red created in southern France by crossing Cabernet Sauvignon with Grenache. Expect blackberry, black cherry and plum with herbs, pepper and warming spice. Rich and smooth with plenty of dark fruit, it’s brilliant with steak, burgers, roast lamb, BBQ food, sausages and rich tomato-based dishes.

Bobal

Bobal is a dry, medium to full-bodied red grape from southeastern Spain, particularly Utiel-Requena in Valencia. Expect blackberry, black cherry and plum with herbs, pepper and earthy spice. Fruity but structured with plenty of freshness, it’s brilliant with steak, lamb, burgers, sausages, BBQ food and rich tomato-based dishes.

Sangiovese

Sangiovese is a dry, medium-bodied red grape from Italy and the star behind some of Tuscany’s biggest names, including Chianti and Brunello di Montalcino. Expect cherry and red plum with herbs, spice and earthy flavours. Fresh, savoury and made for food, it’s brilliant with pizza, lasagne, spaghetti bolognese, tomato pasta, steak and roast meats.

Carignan

Carignan is a dry, medium to full-bodied red grape with deep roots in Spain and a long history in southern France. Expect black cherry, blackberry and plum with herbs, pepper and savoury spice. Fresh acidity and plenty of structure make it brilliant with roast lamb, sausages, BBQ food, beef stew, tomato-based dishes and Mediterranean food.

Grenache

Grenache is a dry, medium to full-bodied red grape originally from Spain but now a star across southern France and beyond. Expect ripe strawberry, raspberry and cherry with herbs, pepper and warming spice. Juicy, generous and often high in alcohol, it’s brilliant with roast lamb, BBQ food, sausages, burgers, pizza and Mediterranean dishes.

Monastrell

Monastrell is a bold, dry red grape from Spain, particularly at home in the warm regions of Jumilla, Yecla and Alicante. Expect blackberry, black plum and blueberry with herbs, black pepper and earthy spice. Full-bodied and powerful, it’s brilliant with steak, roast lamb, BBQ ribs, burgers, sausages and slow-cooked meat.