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Our wine experts reveal the best reds for your wine rack.

Though of course we love a glass of red when the mercury drops, red wine shouldn’t be overlooked when the weather finally heats up.

That’s right, pairing with all our fair-weather favourite foods – from risottos and salads, to BBQ food and charcuterie boards – a decent red should always be on hand.

Not into vino tinto? Fear not, for we have uncovered the best rosé, orange, and English sparkling wines – plus non-alcoholic alternatives – to keep your thirst quenched all summer.

As with all things, that’s a matter of personal taste. And with a vast variety of grapes, blends, growing regions and vintages, all with something different to offer, there are plenty to choose from, whatever your preference. That said, there are a few key things to look out for.

One of the first things to consider is aroma. From forest fruits to gentle spice, and even some savoury notes such as mushrooms, cheese and even a little tobacco, a clear, bright aroma helps build its appeal.

When it comes to body, wines range from light, to medium, to full-bodied. Knowing what grape(s) you prefer is important here. Whereas wines such as a pinot noir create a light-bodied wine, that is generally lower in strength and has more delicate flavours, grapes such as cabernet sauvignon are more full-bodied, higher in strength, and give a thicker, more viscous feel.

Taste-wise, again knowing your grapes, is key. Pinot noir, for example, prefers to grow in cooler temperatures and creates wines with earthy, herbal notes, and notable acidity. However, the shiraz grape is mostly grown in moderate and warmer regions, has higher tannins, a little pepper and spice, and forest fruit flavours. Look out too for characteristics from different regions, to find your favourites.

Our panel – made up of 10 WSET-accredited experts and consumers – sipped their way through over 70 reds to find the very best. They assessed each wine on their complexity and balance of flavour, aroma and finish.

Imagine this: ripe blackberries and blackcurrants, and a hint of mushroom and olive. Yep, there’s more than a hint of the forest floor about this delicious shiraz, from old vine fruit from Australia’s Clare Valley.

With a velvet-smooth body, which slowly reveals a little liquorice, cinnamon and clove, it pairs perfectly with cheese and charcuterie.

New wave, small-batch winemakers, Redhead is responsible for this darkly spiced and alluring Australian shiraz. According to the company, it hunts down fruit that would have been added to big name blends, and lets it shine in its own right, as a single varietal wine instead.

With black cherry and black pepper, there’s some liquorice and a hint of anise too. Yummy.

Red meat lovers, roll up. We’ve found your perfect match. Hailing from New Zealand’s revered Central Otago region, and partly finished in new oak, this pinot noir gives menthol, tobacco and some intriguing earthy notes.

Dry, and with heaps of ripe red fruit, it makes the perfect accompaniment to venison and lamb.

Bring on the sunshine. This deep purple plonk has more than a hint of summer about it. With notes of raspberry, strawberry and even coconut, alongside more conventional flavours such as plum, vanilla and a little oak, its sharp tartness pairs perfectly with a light salad.

The vineyards of California’s sunny Lodi region produce soft, fruit-forward styles. And this well-rounded tipple from Purple Owl certainly delivers.

Our panel loved its sweet cherry, ripe raspberry, redcurrant and plum notes. And there’s a floral flourish of roses and raspberries too, rounded out by some earthy smoke and leather, and a satisfying long finish. Chef’s kiss.

Moody and complex is just how we like our reds. Spanning a range of flavour notes, from menthol and eucalyptus to rich cocoa, this complex Australian number is just that. Look for a little liquorice, blackcurrant, cherry and plum that go beautifully with roasted meats.

A perfect pairing for dishes such as chicken risotto, you’ll find notes of vanilla, plum, sweet cedar and a little smoke from this dry yet nicely acidic red.

Grown in the stony, clay-rich soil in South Africa’s Hemel-en-Aarde Valley, and aged in 25% new French barriques for 11 months, and released after 15 months in bottle, expect an intense but full-bodied and balanced wine that also pairs perfectly with the dish, or other treats such as pâtés and terrines.

Renowned Australian wine-maker Penfolds pointedly sources only the best grapes from the best regions to put in its wines. This one uses shiraz and cabernet sauvignon grapes from across South Australia to create a soft and herbal wine.

Our panel loved its fruity, plum-laden sweetness, balanced with notes of vanilla, star anise and a little smoke. Match and draw out its smoked notes by pairing with a steak or grilled fish.

With pronounced dark fruit and a herbal aroma, this full-bodied Austrian beauty is intriguing enough even for the most selective of wine connoisseurs.

Having spent 10 months ageing in oak, those delectable woody notes pair well with duck and roasted game. Cooking game not up to the challenge? Luckily, it’s great with cheese too.

If you like your cab sauvs, you’ll know that Western Australia’s Margaret River region is a hotspot for this style of red. And this one stands out from the rest with earthy cocoa, cedar and a hint of cigars.

Though it still tastes a little young, there’s plenty of sweet strawberry, liquorice and pepper, backed by tannins, and a little unripe currant, to keep things interesting.

Californian cabernet sauvignons are rightly known for their bold, fruit-forward yet mellow easy-drinking style - and this one is no exception.

Aged in both French and American oak to give it added complexity, look out for blackberry, black cherry and plum, backed by a luscious, thick mouthfeel. Some menthol, slightly medicinal notes and some chewy tannins give it a satisfying dry finish.

Like your plonk punchy? Then this one’s for you. Our panel was split on this bold shiraz, which hails from New South Wales. With rich dark cherry, blackberry and cloves, it’s a bold wine that shouts too loud for delicate food flavours.

However, the charred notes of your next BBQ will be its perfect match.