On its own, unoaked and young, no matter where in the world it is grown, Cabernet Sauvignon has its signature flavour characteristics. While riper expressions lean heavily towards blackcurrant, less ripe (from cooler climates or early harvested) tend to display flavour profiles including capsicum (green bell pepper) and graphite - traits inherited from its parent grapes Sauvignon Blanc and Cabernet Franc.

Magnificent but mercurial, Pinot Noir, according to Jancis Robinson is ‘capable of producing divinely scented, gorgeously fruity expressions of place but often unwilling or unable to do so’. Growing Pinot Noir is a tough assignment.

Albariño or Alvarinho? For fairness’ sake, let’s go with Albariño as it’s listed first alphabetically, although there is debate as to who discovered it first; this white grape varietal is an important ingredient in northwestern Iberian winemaking on both sides of the Spanish and Portuguese border.

Syrah is now found in most of the wine-producing regions of the world, despite having almost completely disappeared as recently as the 1980s.