This is a ripe and plump expression of the ever-reliable, versatile Merlot grape variety. Here, in its Spanish surroundings, it takes on quite a dark fruit profile, complete with roasted tomato character and an inky, rich savoury accent.

Origin: It’s believed that the first wines made were in the Médoc region, in the west of France. Mainly Grown In: France leads the way here, with Bordeaux the big one. Also California, South Australia, central and northern Italy, plus Argentina. Key Facts: No matter how mer-little you know about wine, chances are you’ve heard of Merlot (pronounced “Mer-low”). Merlot is like a Golden Retriever; dependable (it ripens reliably well), lovable (especially for its chocolatey and soft plummy flavours), and able to get along with pretty much everyone (a champion in some of the most prized blends on the planet). Merlot is so approachable and smooth that it is often described as tasting “velvety”. Not sure when you last licked some velvet, but we did, and the Merlot definitely tasted much better than velvet. However, velvety is a fair way to describe the soft cushion-like comfort of how Merlot rolls across the palate — yum! Fun Fact: Next time you are at the grocery store, pick up some truss tomatoes by their green stems and then smell your hands after. This is the same smell sommeliers look for when blind-tasting merlot, except they make it sound fancier and call it tomato leaf.