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.

Australia's secret white: what Semillon tastes like, why Hunter Valley versions age for decades, the food it loves and an organic SSB blend to try 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.

Spain's flagship red, explained in plain English: what Tempranillo tastes like, how to serve it, what to eat with it, and a bottle to try 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.

The grape behind vintage port and the Douro's best reds: what Touriga Nacional tastes like, how to serve it, where Australia grows it, and a real bottle to buy tonight.