When it comes to Piedmont white wine, centuries-old Arneis is a signature grape. The name translates as ‘little rascal’ in local dialect – seemingly named because it’s tricky to grow – & perhaps the reason it almost became extinct. That hasn’t stopped the Marchetti family from carrying on the tradition. Sixth-generation winemaker Elisa Marchetti makes this one in Roero from vineyards 300 metres above sea level. The high altitude & a tank fermentation method helps to preserve the grapes' natural fruity flavour & freshness. Expect fresh peach & floral aromas. A note of crisp green apple will pair brilliantly with roast pork. ...

Marcel Jacquier, a proud Jurassian, was monumental in the development of the Compagnie des Grands Vins de Jura. This organisation led the development of traditional method sparkling wine in Jura. With a goal to showcase the best of his beloved region, he founded the Marcel Cabelier winery in 1995 – & it’s gone from strength to strength ever since. Their vineyards lie in the Franche-Comté area between Burgundy & Switzerl&, where chalky-clay soils are ideal for the production of sparkling wine grapes. The wine is aged on its lees for at least a year, allowing plenty of time for complex flavours & texture to develop. Expect floral notes, ripe citrus flavour & toasty brioche. ...

Marcelo Pelleriti was the first Argentinian winemaker to receive 100 points from legendary wine critic Robert Parker when he worked at Château La violette in Pomerol. He has since brought his talent back to Mendoza, where he made this stunning Malbec exclusively for Majestic customers. It's rich & intense with plum, dried fruit & spicy oak notes, all balanced by fresh acidity on the long finish. Partner with slow-roasted pork. ...

Terras do Sado is a region in Southern Portugal. In comparison to the Douro valley the climate here is warm & maritime, with temperatures moderated by the Atlantic ocean. Rich & full-bodied, showing ripe blackcurrant & blackberry fruits on the nose, & a hint of spiciness on the palate. Makes an excellent partner to hearty meat casseroles or spicy sausage dishes. ...

Cannonau might not sound all that familiar, but you’ll almost certainly have tasted it before – this is Spain’s Garnacha grape, but gone Italian. It especially thrives on the island of Sardinia, where influences from the surrounding sea help to cool the vineyards & prevent grapes from over-heating. The wine, which is crafted by a father & son team, is a winner twinned with Claire's lamb recipe. ...

Thought Chile ends at good value? Think again. If you do some digging, you can find refined reds on cool-climate sites. Like the Marea. It's made by Nicolas Bizzarri, who previously worked at the iconic Robert Mondavi winery in Napa Valley. Expect notes of blackberry, cherry, black olive & white pepper. Pair this with mushroom risotto. ...

Margarethenhof is a quality conscious, family producer that works with low yielding Riesling vines on the steep slopes above the village of Ayl on the river Saar. This is a Kabinett, on the lighter end of the spectrum in Germany, & low alcohol. An aromatic honeyed nose, with fantastically concentrated, ripe fruit & plenty of tangy acidity on the palate. Vibrant & lingering finish. Ideal served on its own, but an excellent match to Thai cuisine. ...

Brent Marris is the man behind our best-selling white wine. He's also the distant relative of one of King Henry the First's rumoured illegitimate children. The red-fruit notes in this Provence-style, 100% Pinot Noir rosé are rich, complex & fine
- it's a worthy tribute to a rightful legacy of royalty.
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Brent Marris & the team at Marisco have created a series of exceptional wines from plots that have proven themselves over time to produce outstanding grapes. Aromas of passion fruit, guava & citrus are followed by a lingering floral note. The flavours are citrus & tropical fruits underpinned by a soft acidity & a clean, refreshing finish. A perfect match for all seafood but especially anything with a herby butter sauce. ...

Do you find Beaujolais too light?, too sweet?, too confected?. Not this example from Moulin A Vent. Always the most grown up & savoury of the Beaujolais Cru & a great value alternative to its close neighbour Burgundy Fresh fruit flavours of cherry, redcurrant & stawberry are balanced out by lovely notes of sweet spice & herbs. Try this with cured meats & cheeses or with Coq au Vin. ...