The Incredible Wine Buff Machine

I'm picking up notes of tobacco and leather here. Tannins really coming to the fore, nice lengthy finish. Did you know that Rioja is mainly made with the Tempranillo grape variety?

A plummy little number with hints of coffee and balsamic vinegar and tannins for days. There's certainly some noticeable acidity, but of course that's to be expected from an Italian grape like Sangiovese, which predominantly makes up Chianti wines such as this one.

Ahh Shiraz, the New World's answer to Syrah. I'm getting those classic notes of pepper and blackberry, along with a slight meaty nuance and a touch of spice. I suspect this one's seen a bit of oak ageing!

Hmm yes, this is an utterly enticing wine from one of France's finest appellations. Are you picking up those notes of charcoal and graphite, or is that just me? Must be from that famous French terroir!

This is one of the best Cab Sav and Merlot blends I've tasted recently. Of course, there could be a cheeky bit of Cabernet Franc in here too. Aside from the obvious flavours, I'm getting a hint of violet that's absolutely divine.

Did you know that Pinot Noir is a notoriously difficult grape to grow? Which makes this lovely drop of German red even more impressive! They've got the acidity just right for pairing with food, I'd say. Very quaffable indeed.

Those sun-drenched climes of Argentina really are fabulous at producing top-notch Malbec! I'm getting notes of bramble fruit with a delicious undercurrent of vanilla and chocolate. I’m definitely going to serve this when I next cook chateaubriand.

I’m getting lush blackcurrants and blackberries with wonderfully complex undertones of tobacco and mint that are so typical of a North Coast Cab Sav. An outstanding wine!

I’m picking up plenty of perfumed, vibrant red fruit and the high acidity levels keep it wonderful and fresh. A perfectly balanced finish too. This is one of the few red wines that should be served slightly chilled, don't you know?

The delicate complexities in the flavours I’m getting are typical of a fine Burgundy such as this one. The palate is full of lively red fruits with that oh so elegant smoky edge. How sumptuous!

I'm getting loads of black fruits, along with more complex aromas of liquorice, leather and smoke. My guess is these grapes were harvested from older vines, wouldn't you say?

There's a plethora of blackberry fruit on the palate, with that hint of green bell pepper so characteristic of Carménère. Thank God the Chileans accidentally imported Carménère vines back in the 1800s!

Layer upon layer of hedgerow fruit. Blackberries, blackcurrants, raspberries, and all with that trademark Italian acidity. Almost getting a touch of sweetness, must be because these grapes ripen nice and early, hey!

Oh this is divine. I'm getting a plethora of berry flavours, and a slight tannic coating in my mouth. Of course, that comes from the red grape skins used to make this wine. Wouldn’t this be great with a good steak or some cheese?

Zingy citrus flavours take the limelight, backed up with peachy notes and hints of tropical fruit. These work in harmony with that characteristic freshly-cut grass of Kiwi-style Savs. Stunningly good quality, as you'd expect!

Fresh citrus flavours, racy acidity and wonderfully perfumed aromatics. Also picking up some mineral tones and those signature herbaceous notes of cut grass and green nettles. A really pure, zesty white.

Well, this is certainly fruitier than a Sancerre. Such a luscious texture too. It's a little bit herbaceous with some interesting savoury notes. This wine also has lovely acidity, which makes me think it could have great ageing potential. Bravo!

Wow, this is nice! I wouldn’t be surprised if this bottle is from the Mosel region - after all, a third of all German Riesling is grown there. I'm getting notes of lime, apricot and honey, plus some pretty racy acidity.

What a wonderfully crisp and tart French Chardonnay this is! I'm getting a rather flinty nuance, along with heaps of citrus and floral aromatics. And how about that finish? So lengthy and zesty!

Oh yes, lots of lovely stone fruit and exotic fruit flavours that are so characteristic of Aussie Chardonnay. Such a smooth mouthfeel, almost buttery actually. Perhaps we should be enjoying a cheeseboard with this!

Mmm yes, the perfume on this is absolutely phenomenal. I'm detecting pronounced notes of white pepper, lime and grapefruit. Isn't it fascinating how the acidity is so high that it somewhat disguises this wine's natural sweetness?

Alongside the prominent flavours of peach I'm getting a big citrus kick and the typical zesty Pinot freshness. Delicate honeysuckle in the background too; a delightful version of a very widely celebrated style of wine. It's a yes from me!

This is exactly what I look for in an Albariño. High acidity, an ethereal salinity, citrus flavours and a long dry finish. You can almost taste the granite soil with this one. Most probably from Rías Baixas, can I check the label?

I could be lying on a bed of roses - what perfume this wine has! Picking up lovely notes of lychee, apricot, grapefruit with a subtle ginger spice. Good medium body, this wine would be great with spicy food.

Did you know that Pinot Gris is the exact same variety as Pinot Grigio? The French know what they're doing with this grape and certainly get the most out of it. Much richer than the Italian style which you can see in the deeper colour.

Ah Sémillon, the unsung hero. Did you know this grape is responsible for some of the best sweet wines produced anywhere in the world, such as Sauternes? White wines like this are also excellent - zippy freshness and a smack of citrus. I wonder if it's been aged...

Chenin Blanc produces fascinating wines. Very high and fresh acidity means it can be made in a number of different styles, from dry to sweet. This one I like - plenty of fruit notes with red apple and hints of mango balancing nicely against the acidity.

White wines are so refreshing, aren't they? One thing you can always count on is that lemony citrus flavour and good acidity which keeps things light. I've always found white wine is best served at 8 to 10 degrees - any cooler can kill the taste.

White Zinfandel has been making a bit of comeback in recent years and this is a good example of why. Lots of red fruits, delicate off-dry sweetness and bags of flavour - this isn't one for holding back! Mmm… you can taste that Californian sunshine.

Did you know Provence is the only wine region in the world to primarily focus on producing high quality rosés? This is a quintessential Provence wine - sumptuous summer fruits, a beautiful pale pink colour, with a fresh, dry, mineral finish.

This is most probably made with Garnacha - a delicious fruit-forward wine with elegant sweetness which isn't too overpowering. The Spanish are the second biggest producers of rosé after France, did you know?

Now this is an elegant rosé wine. Not only do you get the classic, red fruit-laden delights on the palate, there's a wonderful earthiness in the background typical of many cool climate wines, particularly Pinot Noir. Could be a French or even Kiwi rosé this one...

This is certainly dry and fruity, with all the zest you'd expect from Pinot Grigio. Really enjoying the delicate summer berry notes on the palate, backed up by that lovely citrus freshness. A perfect wine to enjoy in the sun, wouldn't you say?

Did you know that the traditional process for making rosé wine has elements of both red wine production and white wine production – it's the same fermentation process as red wine, but fermented at the temperature of white. Fascinating stuff, huh!

The bubbles in Prosecco are so much lighter than in Champagne, aren’t they? I suspect that’s because it's made using the tank method, but I'd also say the Glera grape produces a more delicate style of wine anyway. Beautifully crisp notes of apple and pear, too.

Those chalky soils in the Champagne region really do produce outstanding sparkling wines, don't they! You should be able to detect notes of biscuit and bread dough in here, which come from all that yeast self-digestion that happens during bottle-fermentation.

I suspect this bottle is from the Catalonia region of Spain. Of course, it's made the exact same way Champagne is - but the flavours are so different to me. I'm getting brioche and quince, along with a hint of smoke.

Ahh, this must be from the Piedmont region in Northwest Italy. It's got that trademark sweetness you'd expect from a wine made from the Muscat grape, hasn't it? And how sensational is that bouquet of rose and honeysuckle!

Hmm, I'm getting a plethora of orchard fruits here with delightful pastry notes! I do love how Crémant gives such a unique expression of its appellation. Did you know that it can also be made in Luxembourg?

Oh yes, this has a well-rounded palate with lively orchard fruits giving way to deeper notes of brioche and honey. Did you know that English winemakers use the same traditional method that the French use to produce Champagne?