Bordeaux's back-room grape that Australia made a star: what Petit Verdot tastes like, how to serve it, where it grows, and an organic Margaret River blend to buy tonight.

Light, crisp and secretly the same grape as Pinot Gris: what Pinot Grigio tastes like, how to serve it, the food it loves and an organic Aussie bottle to try tonight.

The most seductive red on Earth, explained without the mystique: taste, serving temperature, food matches, famous labels and a Tasmanian bottle to try tonight.

Invented in a Stellenbosch garden in 1925: what Pinotage tastes like, why it divides opinion, what to braai with it, and the closest bottle you can buy in Australia.

Bone dry in Australia, sweet in Germany, brilliant everywhere: what Riesling tastes like, how to serve it, the food it loves and a Central Otago bottle to try 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.

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.

The grape behind Chianti and Brunello, explained without the opera: what Sangiovese tastes like, how to serve it, the food it loves and an organic Aussie-Italian bottle to try tonight.