The guide

Malbec · Full body · Dry

Malbec began in Cahors, France, where it is firmer and more savoury.

Plum, violet, cocoa, velvety tannin

Pairs with steak, empanadas, grilled vegetables.

Shiraz · Full body · Dry

Shiraz and Syrah are the same grape; Barossa makes the richest style.

Blueberry, chocolate, black pepper

Pairs with bbq, lamb, aged cheese.

Riesling · Light body · Dry

Bone-dry Riesling — nothing like the off-dry German style.

Lime, chalk, piercing acidity, bone dry

Pairs with oysters, thai food, goat cheese.

Gruner Veltliner · Light body · Dry

Peppery, food-friendly white — a great Sauvignon Blanc alternative.

White pepper, lentil, green apple

Pairs with schnitzel, asparagus, herby salads.

Gamay · Light body · Dry

Juicy, low-tannin red best served slightly chilled.

Raspberry, banana, violets, low tannin

Pairs with charcuterie, roast pork, pizza.

Cabernet Sauvignon / Merlot blend · Full body · Dry

Left Bank leans Cabernet, Right Bank leans Merlot. Think of it as the original Cabernet blend.

Blackcurrant, cedar, graphite, firm tannin

Pairs with steak, lamb, hard cheese.

Pinot Noir · Light body · Dry

Red Burgundy is always Pinot Noir. Village and regional bottles are the affordable entry point.

Red cherry, forest floor, soft tannin

Pairs with duck, mushroom risotto, salmon.

Chardonnay · Light body · Dry

Chablis is unoaked Chardonnay. If you like crisp, steely whites rather than buttery ones, this is your bottle.

Green apple, lemon, oyster shell, no oak

Pairs with shellfish, sushi, roast chicken.

Chardonnay / Pinot Noir / Meunier · Light body · Dry

Traditional-method sparkling from Champagne. Cava and Franciacorta use the same method for less money.

Brioche, green apple, fine bubbles

Pairs with fried food, oysters, celebrations.

Grenache blend · Full body · Dry

A Grenache-led blend. Australia sells the same idea as GSM (Grenache-Shiraz-Mourvedre).

Kirsch, garrigue herbs, pepper, warm spice

Pairs with braised beef, game, herbed lamb.

Sauvignon Blanc · Light body · Dry

France labels by place, not grape. Sancerre is simply Sauvignon Blanc from the eastern Loire — leaner and more mineral than New World versions.

Grapefruit, flint, cut grass, high acidity

Pairs with goat cheese, oysters, green salads.

Riesling · Light body · Off-dry

Lightly sweet and very low in alcohol. Australian Riesling is the bone-dry cousin.

Lime, green apple, slate, low alcohol

Pairs with spicy thai, pork, sushi.

Pinot Noir · Light body · Dry

Simply the German name for Pinot Noir.

Cranberry, earth, gentle spice

Pairs with duck, charcuterie, mushrooms.

Corvina blend · Full body · Dry

Made from dried grapes: rich, raisined and high in alcohol.

Dried cherry, fig, chocolate, high alcohol

Pairs with aged cheese, stews, dark chocolate.

Nebbiolo · Full body · Dry

Nebbiolo under another name. Pale in colour but powerfully tannic — decant it.

Tar, rose, sour cherry, grippy tannin

Pairs with truffle pasta, braised beef, aged cheese.

Sangiovese · Medium body · Dry

Sangiovese with bright acidity — built for tomato-based food.

Sour cherry, tomato leaf, dried herbs

Pairs with tomato pasta, pizza, grilled sausage.

Pinot Gris · Light body · Dry

Same grape as Alsace Pinot Gris but picked earlier — lighter and crisper.

Pear, lemon zest, crisp and neutral

Pairs with light salads, white fish, antipasti.

Glera · Light body · Off-dry

Tank-method sparkling: fruitier and softer than Champagne.

Pear, white flowers, soft bubbles

Pairs with aperitivo, prosciutto, brunch.

Garganega · Light body · Dry

A quiet, mineral Italian white that stands in for unoaked Chardonnay.

Almond, white peach, saline finish

Pairs with seafood pasta, risotto, fried fish.

Sauvignon Blanc · Light body · Dry

Louder and more tropical than Sancerre, from the same grape.

Passionfruit, gooseberry, fresh herbs

Pairs with goat cheese, green vegetables, seafood.

Touriga Nacional blend · Full body · Dry

Table wine from the same grapes used for Port — deep and structured.

Blackberry, violet, dark spice

Pairs with grilled meats, stews, hard cheese.

Loureiro / Alvarinho · Light body · Dry

Light, faintly fizzy and low in alcohol.

Lime, green apple, slight spritz

Pairs with grilled fish, salads, hot weather.

Chenin Blanc · Medium body · Dry

Called Steen locally; the same grape as Loire Vouvray.

Quince, yellow apple, honeyed edge

Pairs with roast chicken, curries, pork.

Albarino · Light body · Dry

Coastal, salty white — the Spanish answer to a crisp Sauvignon Blanc.

Grapefruit, nectarine, sea spray

Pairs with shellfish, ceviche, grilled sardines.

Macabeo / Xarel-lo / Parellada · Light body · Dry

Made the same way as Champagne, usually for a third of the price.

Green apple, lemon, bready notes

Pairs with tapas, fried food, brunch.

Garnacha / Carinena · Full body · Dry

Concentrated old-vine Grenache grown on slate soils.

Black fruit, slate, liquorice, dense

Pairs with grilled meat, game, aged manchego.

Tempranillo · Medium body · Dry

Tempranillo aged in oak. Older Reservas taste softer and more savoury.

Red plum, vanilla, dill from American oak

Pairs with roast lamb, tapas, chorizo.

Zinfandel · Full body · Dry

Genetically the same grape as Italian Primitivo.

Blackberry jam, pepper, sweet spice

Pairs with bbq, ribs, burgers.

Cabernet Sauvignon · Full body · Dry

Riper and more oak-driven than Bordeaux, from the same grape.

Blackcurrant, mocha, sweet oak, ripe tannin

Pairs with ribeye, burgers, aged cheddar.

Pinot Noir · Light body · Dry

The closest New World match for red Burgundy.

Bing cherry, cola, damp earth

Pairs with salmon, duck, mushroom dishes.