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Tuscany's red grape: sour cherry, tomato leaf and high acidity, which makes it perfect with tomato-based food.
With pizza, pasta al pomodoro, bistecca.
For readers of legal drinking age. Please drink responsibly.
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A spirit distilled from what is left after pressing grapes for wine. Clear and fiery when young; smoother when aged.
Sweet Italian anise liqueur.
A bright red bitter aperitivo, made to a secret recipe since 1860.
A lighter, sweeter, orange-coloured cousin of Campari.
Red, sweet, herbal fortified wine created in Turin. Keep it in the fridge once opened.
Sweet almond-flavoured liqueur.
The world's most planted red grape: full-bodied, tannic, with blackcurrant, cedar and mint. The backbone of Left Bank Bordeaux.
Softer and plummier than Cabernet, with chocolate notes. Pétrus, one of the world's most expensive wines, is almost all Merlot.
Light-bodied, silky red with cherry, raspberry and earthy notes. Difficult to grow, which is why great Burgundy is so prized.
Dark, peppery red. Called Syrah in France (savoury, smoky) and Shiraz in Australia (riper, jammy).
Inky, plush red with plum and violet. Argentina made it famous, grown at high altitude in the Andes.
Spain's signature red: cherry, leather and tobacco, often aged in oak. Labels show ageing: Crianza, Reserva, Gran Reserva.