As with viognier, roussanne's food-friendliness is underrated. It matches well with rich shellfish as the texture and ripe fruit bring out the sweet flavours of scallops, crab and lobster. And bring on the butter and cream as this wine can cut through the richness »

The natural acidity of marsanne and its ripe-fruit character pairs nicely with exotically spiced dishes, rich vegetables, pastas and risottos with creamy sauces and most seafood – the richer the better »

Barbera has all the hallmarks of food-friendliness – high acid, low to medium tannin, balanced alcohol and usually not too much wood. Find out what goes well with barbera and what isn't so good »

Our heart's health is important to all of us these days. With this helpful guide's advice, you can start taking small steps and the right choices, which over time will make a big difference to your heart's health and your well-being »

Even more appealing than gruner's distinctive flavor is its versatility at the table as there's little that gruner doesn't go with and a whole assortment of foods with which it can pair where many other grapes can't »