The grapes

The world’s most planted red grape: blackcurrant, cedar and firm tannin. Where it grows, how it tastes and the dishes that love it.

From flinty Chablis to buttery California and fine Champagne, Chardonnay is the world’s great shape-shifter. Where it grows and what to eat with it.

The red grape of Beaujolais: fresh, fruity and easy with food. Where it grows, how it tastes and what to cook with it.

Ripe, spicy and generous, Grenache is the heart of Châteauneuf-du-Pape and Spanish Garnacha. Where it grows and what to eat with it.

Born in Cahors, made famous in Argentina: dark plum, violets and velvety tannin. Where Malbec grows and what to eat with it.

Soft, plummy and generous, Merlot is the gentle side of Bordeaux. Where it grows, how it tastes and what to eat with it.

Pale but powerful, Nebbiolo makes Barolo and Barbaresco. Tar, roses and truffle: where it grows, how it tastes and what to eat with it.

Pale, silky and fragrant, Pinot Noir is the red grape of Burgundy and of Crémant. Where it grows, how it tastes and what to eat with it.

Bone-dry or lusciously sweet, always electric: Riesling from the Mosel, Alsace and Luxembourg. Where it grows and what to eat with it.

Cut grass, citrus and flint: Sauvignon Blanc from Sancerre, New Zealand and Bordeaux. Where it grows, how it tastes and what to eat with it.

Dark fruit, black pepper and smoke. Syrah from the Rhône and Shiraz from Australia are the same grape in two styles.