If you enjoy the food-friendly reds of northern Italy, especially the Valpolicella Ripasso style, you'll love this. We have worked with Italian Winery of the Year Cantina di Negrar for years. They own a vineyard in the Marano Valley and they’ve offered us a deal on their Rosso Veronese – a wine usually reserved for their Italian fans. It’s named after Bartolomeo Lorenzi, whose epic 18th-century poem of rural life made Valpolicella wines famous the world over.

The Marano Valley is especially cool, so grapes take longer to ripen, which adds depth, character and freshness to the wines. Also included is a dash of dark Amarone. With black cherry fruit and Christmas cake spice, it’s hard to imagine a more appealing Veronese red. Great with game.

Hervé Sabardeil, our winemaker with limitless talent, has been making Cabalié, the big, ripe Catalan red, for over 15 years. He added the old-vine (Vieilles Vignes) edition in 2011, originally as a one off, but it was so popular we insisted he did it again. And again! The magic to this punchy red is really in the vines. At 60 to 100-years-old, yields are minute (about half of a Grand Cru claret). As a rule of thumb, the smaller the yield, the more concentrated the fruit, the more flavoursome the wine!

That’s why we call it Cabalié’s Big Brother. Still made in the same style that was beloved by the Roman centurions and now our customers too, it packs even more flavour than the original. Ideal with garlic-roasted lamb, rich stews or cheese.

Michel Chapoutier is renowned for his brilliant Rhône wines, but this region alone couldn’t contain his brilliance. Since he took over the family estate in 1990, he has also acquired sites in Languedoc, Roussillon, Provence, Alsace – and far afield in Oregon, Australia’s Heathcote and Portugal. Domaine de Bila-Haut is his prize in the Roussillon’s Latour de France. Its rugged slopes include gneiss, schist, chalk and limestone, lending richness, depth, power and finesse.

This white is made from Grenache Blanc, Grenache Gris and Maccabeu, with a little this vintage of Marsanne, Viognier and Roussanne for a more aromatic style. Pure, unoaked and full of white peach fruit, it’s great with trout or chicken, but also a delicious glass solo.

It's a cru area, with vineyards planted on the mountain's lower slopes. Warm sunny days and cold nights are perfect for bringing out the aroma, elegance and freshness in its grapes.

Fifth generation Didier Lefebvre's Château La Bégude was founded in 1896. Such is his passion for his mature vineyards, he has converted them all to organic.

He grows classic Provence varieties – Cinsault, Grenache and Carignan, with a sprinkle of Vermentino, Ugni Blanc, Syrah and Mourvèdre.

Picked early morning and cool fermented, it captures all the savoury berry freshness you'd expect of this great wine.

Southern Burgundy’s Mâconnais has long been known for being a hotspot for good value but in the last decade its winemakers have proved that this goes hand in hand with remarkable quality too. They may not be able to put ‘Grand Cru’ on the label, but some of the bottles certainly warrant it. The Greuzards have been crafting superb wines at their Greffière estate for four generations now.

In fact there is evidence the property was making wine from 1585. Their top vineyard – La Roche Vineuse – is 12 hectares with vines 30 to 50-years-old. No wonder the fruit is so deliciously concentrated and long. Slow fermentation with lees stirring results in this rich complex style. Serve lightly chilled with white meats, risotto or a creamy fish dish.

Delicious depth and richness with real freshness give this Bordeaux white perfect balance. It’s a collaboration between our award-winning winemaker Jean-Marc Sauboua and owner of Château Le Coin Ludovic Roussillon.

The key ingredient is Sauvignon – Gris that is, not Blanc – which combines spicy richness and lime freshness. All the grapes are tended at Ludovic’s superb estate in the Entre-Deux-Mers, just over the river from Le Chai au Quai, our winemaking HQ in Castillon.

His claret is always a hit and nine years ago we persuaded him to make us a white too. The limestone soils help to produce lovely fruit intensity, while old-vine grapes and a tiny portion of oak fermentation lends even more richness. Great solo or with a creamy gratin.

Like the much adored so-called ‘standard’ Corsiero, this punchy rich red is full of the dark spicy cherry fruit of Nero di Troia. It’s a terrific southern Italian grape, deeply coloured and full of dense red fruit, and with excellent structure. However, in our ‘riserva’ edition – our thoroughbred charger, Purosangue – the grapes are from particularly old vines to lend even more intensity of flavour. Leading winemaker Mario Ercolino made a rigorous selection of the grapes, then oak aged the wine in barrel to create this sleek, aristocratic red that will warm you with its velvety texture, rich spice and dense black fruit. Partner with equally substantial dishes – we recommend a well seasoned pork and butter bean casserole or meaty pasta.