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 »

Nebbiolo loves meat – lamb and especially beef which is perfect nebbiolo fare. Braised shanks (osso buco), rich stews and casseroles, and basic grilled lamb all shine with this grape »

Tempranillo's versatility at the table derives from its wide range of styles and it makes a perfect pairing with red meat, especially lamb and pork. Tempranillo also has an exotic side that the right recipe can bring out »

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 »