Stockist/Retailer: Ocado

(2025) As ever, Disznókö's Dry Furmint has a whistle-clean, mouthwatering citrus and salts clarity. Opening with firm, barely ripe stonefruit and lemon aromas, there's an edge of leafiness and a stony minerality. In the mouth it is bone-dry, but beautifully balanced. It flirts with austerity, the sheer acid drive and taut precision of the fruit dominating, but this has tingling, zesty appeal and excellent balance.

(2025) The blend of this Stellenbosch red is 61% Shiraz, 20% Mourvèdre and 19% Grenache. While part of the blend was fermented in larger oak barrels, other components went through carbonic maceration, the technique common in Beaujolais, with the blend matured in barrel for 12 months. There's a suggestion on the back label that this can be lightly chilled, which gives a clue to the style. The nose is bright and buoyant, cherry and cassis, with a little background of both black peppercorns and chestnut. In the mouth the fruit is ripe and mouth-filling, but it has been salted and peppered, with some spices and a saline aspect to the acidity. It blends juiciness with freshness quite well, with enough grip and spice to give it a gastronomic edge. Watch the video for more information and food matching ideas.

(2025) The very reliable Les Dauphins brand offers this blend of 85% Grenache with Syrah and a touch of Cinsault with grapes sourced from clay-limestone and stony soils around the village of Tulette. It has a pretty pinky-peach colour and fruity nose, where a little touch of Bazooka Joe confectionery joins ripe red berries. The palate is well balanced, with a dry and quite savoury finish, but no shortage of ripe berry fruit and a clean, lemon zest acidity. A well made wine at a modest price.

(2025) Yalumba is part of the same group as one of my favourite Australian Riesling specialists, Pewsey Vale, though this wine is made in a lighter and less 'serious' style. Aromas are of lime and peach, and with only 10.5% alcohol the palate is featherweight, perhaps just a little shy on fruit, but the the crisp golden apple and citrus appeal with its fresh and zippy finish make it a good summer in the garden choice - especially with that modest alcohol. Watch the video for more information and some food matching ideas.

(2025) From an estate that adopts organic and biodynamic practices (but the wine is not certified organic), a Chardonnay made mostly in stainless steel tanks with just 5% in older French oak barrels. It spent four months on the lees, with stirring. It's an easy-going and fresh style of Chardonnay, the oak influence minimal as stone fruit and lemon aromas, with a hint of more tropical fruit lead on to a palate that is fruity and creamy, with plenty of texture and a decent acid backbone. My one gripe is that a trace of residual sugar leaves this a little too sweet for my taste, but that does not mean it is cloying or unbalanced.

(2025) Hot off the press, the 2024 vintage of Guigal's CdR Rosé. Darker than the Provence-ish examples, it's a blend of 70% Grenache, 20% Cinsault and 10% Syrah, the vines 25 years old on average. Watch out for the 14.5% alcohol here, which admittedly does show a little as heat on the finish, but it is a vinous and characterful wine, the initial cool-ferment pear-drop character giving way to slightly spicy raspberry and strawberry, a kumquat-like bitterness to the acid shows nicely in the finish.

(2025) Yalumba 'GEN' is a new range of sustainable wines, certified organic and 100% vegan. Wines in the range are made without chemical fertilisers or pesticides, fermented with natural vineyard yeasts. Unoaked, it nevertheless has some texture and creaminess. Aromas are of stone fruits with a light kaolin earthiness. In the mouth there is fruit sweetness touching on pineapple (but the wine has very little residual sugar) and it finishes with a lemon jelly, soft acidity. Watch the video for more information.

(2025) Last time I tasted this de-alcoholised blend of Cabernet Sauvignon and Syrah was the 2020 vintage, and I think this is possi ky worth a point more than the 82 scored last time. That's down to a certain elderflower-like freshness joining the summer berry fruitiness. It is still very sweet and rather thin, but if you are in the market for a pleasant zero alcohol drink - though still with little resemblance to wine - it's worth a try.

(2024) Cerasuolo di Vittoria is Sicily's only DOCG, and specialises in red wines blended from Nero d'Avola and Frappato. Frappato often makes an appealingly soft, light, Beaujolais Nouvea-style wine, whereas the addition of Nero d'Avola adds a bit of structure and grip to the recipe. In this organic example around 15% of the Nero d'Avola is also is dried to add further intensity. It has brightness of cherry and red fruit, then a little inkiness and slightly more rustic grip comes through on the palate to leave it fruity but dry and quite savoury on the finish.

(2024) A slightly firmer style in this lees-aged wine, the nose hinting at passion fruit and lime peel, a ripe peachiness beneath, fermentation with wild yeast adding a savoury note. On the palate that concentrated, zesty concentration drives this, a pithy lemon grapefruit towards the finish making it gastronomic and dry, with good, precise length.