THE Gamay grape is the source of all Beaujolais wine, producing dry, easy-drinking wines. Even with the low tannins, the wines can be weighty. Its key flavours include banana, bubble gum and red fruits.

Pinor Noir is one of the most famous grapes around. As well as being the source of red Burgundy wines, it is also a backbone of Champagne blends. The thin-skinned grape is difficult to grow, needing exactly the right conditions to be successful. Because of its thin skins, Pinor Noir wines are lighter in colour and tannins than many other reds, although they still range from light to full-bodied. This wine is known for its rich, silky texture and complex character. If grown in hot conditions, the grapes gain more sugar which means the wine loses its complexity. Key flavours include raspberry, cherry, violets along with a possible earthy tone.

Syrah is also known as Shiraz in New World wines. The grape ripens late, providing a richness of flavour not found in either Gamay or Pinot Noir. Its home is on the banks of the Rhne, although the New World versions can be sweeter with a richer, fruitier taste. It suits strongly-flavoured foods such as meat and game along with fatty meats such as goose, duck, pork and sausages. Key flavours of the wine include blackcurrant, blackberry, liquorice and pepper. The high tannin levels mean that the wines age well.

Finally, on to an almost exclusively Californian grape, Zinfandel. This can produce red, ros and white wines. They are often matured in American oak, which adds touch of vanilla to the wines. Key flavours are difficult to pin down - the grape can produce light wines tasting of berries through to full-bodied ripe, peppery wines. They have the potential to age very well. These wines will support spicy dishes, sausages, barbecues and so on.