Red wine covers a lot of ground. Here's a plain-English rundown of the key varietals and what to expect from each one.

Shiraz - Australia's signature grape. Bold, rich and fruit-forward in warmer regions like the Barossa and McLaren Vale. Spicier and more structured in cooler climates. Incredibly versatile with food.

Cabernet Sauvignon - The classic. Deep, full-bodied and built to age. Expect blackcurrant, dark plum, cedar and firm tannins. McLaren Vale and Coonawarra are two of Australia's finest regions for it.

Pinot Noir - The elegant one. Lighter in body but complex and layered, with red berry fruit, earthy notes and silky tannins. New Zealand's Central Otago produces some of the best in the world.

Grenache - Juicy, bright and approachable. Often blended with Shiraz and Mourvèdre (GSM) for complexity and depth. A Barossa speciality.

Merlot - Soft, smooth and medium-bodied. Red plum, chocolate and a velvety texture. Often blended with Cabernet Sauvignon for balance and approachability.

Tempranillo - Spain's great red grape, now thriving in Australia. Earthy, savoury and food-friendly with red cherry, leather and spice.

Fortified - Rich, complex and made to last. Fortified wines are strengthened with a small addition of spirit during winemaking, resulting in a higher alcohol content and a naturally sweet, concentrated style. Think Tawny, Apera and Muscat - perfect with cheese, chocolate or simply on their own after dinner.