Sacred, black and built for decades: what Sagrantino tastes like, why Montefalco keeps it a secret, how to serve it, and the closest bottle you can buy tonight.

From Madeira to the Hunter Valley: what Verdelho tastes like, why Australia grows more than Portugal, what to eat with it, and the closest bottle you can buy tonight.

The white of Barolo country: what Arneis tastes like, why it nearly vanished, what to eat with it, and the closest bottle you can buy tonight.

Rose, jasmine and peach from the world's highest vineyards: what Torrontés tastes like, why it is dry despite the perfume, what to eat with it, and the closest bottle you can buy tonight.

Lost in Bordeaux, found in Chile: what Carménère tastes like, why it was mistaken for Merlot, what to eat with it, and the closest bottle you can buy tonight.

From Madiran to Uruguay: what Tannat tastes like, why it needs a decanter and a steak, where Australia grows it, and the closest bottle you can buy tonight.

Apricot, honeysuckle and herbal tea: what Roussanne tastes like, why growers love and curse it, how it differs from Marsanne, and the closest bottle you can buy tonight.

The world's oldest Marsanne vines are in Victoria: what Marsanne tastes like, why it ages so well, what to eat with it, and the closest bottle you can buy tonight.

Piedmont's friendliest red: what Dolcetto tastes like, why the name is a fib, what to eat with it, and the closest bottle you can buy tonight.