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Strongly aromatic white grape with refreshing acidity, famous for Sancerre and Pouilly Fumé. Its flavours range from grass, asparagus and gooseberry to tropical fruits . New Zealand makes very successful examples, full of fruit and aroma. Sauvignon tends to be softer and more gently aromatic in Bordeaux, Chile, South Africa, Australia, California and elsewhere. Best drunk young.

Famous as the grape of Vin Jaune in the Jura, the Savagnin is rare: there are only 1,000 hectares in the world. Vin Jaune matures lengthily in barrel rather like sherry under a layer of yeast, acquiring a strong bouquet and intense flavours of walnuts and dried mushrooms.

This major white grape of Bordeaux makes some of Australia’s finest wines. Made dry in Bordeaux it is fat and honeyed, often perked up by blending with the tangier Sauvignon. In Australia, its intense, greengage fruit can age well. When affected by noble rot, Sémillon can turn into wonderful, honeyed sweet wine, with complex flavours of apricot, pineapple and tropical fruits. The most famous are Sauternes and Barsac. Sweet Sémillon from Australia can be excellent value.

This most delightful of the Alsace varieties has built itself a fine reputation in an area better known for Riesling. Although the grape shares the same acidity, wines made from Sylvaner have a more neutral flavour and more fermented nose.

One of the world’s greatest grape varieties, Syrah originates from the Northern part of France’s Rhone Valley. Wines made from Syrah are rich red in colour with low acidity and supple yet intense tannins plus a spicy bouquet and strong fruity flavour. Syrah has met with great success around the Mediterranean and is very popular in Australia where it is known as Shiraz.

Tannat is a rustic variety from the Gers region in France that takes its name from its strong astringent tannins. Used to produce full-bodied, deep rich red wines in the South West of France, Tannat guaranties a delicious, authentic touch. Its firm tannins and natural acidity need a long wood maturation and bottle ageing to soften up.

Top red variety of Spain, famous for the great reds of Rioja and Ribera del Duero, but now found all over Spain. It can make a variety of styles, from light and fruity to rich, firm, intense, oaked reds that age well. Complex, fruity-herby flavours include wild strawberries or cherries, sometimes tobacco. Tempranillo blends well with Cabernet Sauvignon, and takes well to oak. It is important in Portugal as Tinta Roriz or Aragonez for Dão and Douro table wines.

Best of the port varieties and used in the Douro to make fine, rich table wines as well as port, this vine is also grown in the West of Portugal. Its wines are deeply coloured, with intense flavours of blackberry, blackcurrant and liquorice. Thanks to its rich tannin, it ages marvellously.

France’s leading white variety, Ugni-blanc produces Cognac, although in that region, the grape used to be called Saint-Emilion ! Well-established in Italy where it goes under the name of Trebbiano, Ugni-blanc produces the famous Frascati, while in Provence the grape is known as Rolle. Ugni-blanc makes marvellous brandies and its grapes can be left on the vines to over ripen and dry, concentrating the sugar and resulting in an exquisite rich, sweet wine.

High-acid white grape used on the Atlantic island of Madeira in the production of one of the drier styles of expensive Madeiras (intended for drinking rather than cooking). The wines are heated and/or kept for years in barrel in warm warehouses, to develop rich, complex flavours with nuances of candied lemon, honey and toffee. There’s a little experimental Verdelho in the Loire Valley, and it makes a few interesting, ripely fruity wines in Australia.