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Spain's signature red: cherry, leather and tobacco, often aged in oak. Labels show ageing: Crianza, Reserva, Gran Reserva.
With lamb, chorizo, jamón.
For readers of legal drinking age. Please drink responsibly.
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Juicy, ripe red with strawberry and spice; also the base of many rosés.
Fresh, salty-edged white from Spain's Atlantic coast.
Spain's traditional-method sparkling wine.
Fortified wine from Jerez aged in a solera system. Ranges from bone-dry Fino and Manzanilla to sweet Pedro Ximénez.
Espresso 'cut' with an equal amount of warm milk, little foam.
Milky, sweet, cinnamon drink. In Valencia it is made from tiger nuts; in Mexico from rice.
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.
Tuscany's red grape: sour cherry, tomato leaf and high acidity, which makes it perfect with tomato-based food.