Spanish labels tell you a region and an ageing term, not a grape. Here is what Tempranillo tastes like, what Crianza and Reserva mean, and the bottles worth buying.

Barkan is one of the most searched names on our site, and the tiers confuse people. Here is what Classic, Platinum and Superieur actually mean, what each costs and which one to buy.

Shiraz and Syrah are the same grape with two names. Here is what it tastes like, why Israel does it so well, and the bottles worth buying from $13.99 to $62.99.

Israel makes more good red wine than most people realise, and almost all of it is kosher. Here is what the regions taste like and which bottles are worth your money at every price.

Katlav is one of Israel's original boutique wineries - a small operation in Nes Harim, high in the Judean Hills, run by an architect who learned winemaking from a neighbour. Here is the range and where to start.

Kindzmarauli is a place, not a grape. Where it comes from, why the sweetness is natural rather than added, how Saperavi makes it so dark, and how it differs from Khvanchkara, Alazani Valley and Pirosmani.

Cholent flattens a delicate wine. Here is why it is hard to pair, what to look for in a red that can handle it, why mevushal matters at the day meal, and ten bottles that work.

Chianti is Italy's everyday red, made from Sangiovese in Tuscany. What it tastes like, what Classico and DOCG actually mean on the label, and which kosher Chianti to pour.

Zinfandel is the bold, jammy red that America made its own. What it tastes like, what old vine really means, why White Zinfandel is pink and sweet, and which kosher bottles to start with.

Pinot Noir is the lightest of the big three reds - pale, low in tannin, built on cherry and raspberry. What it tastes like, why it costs what it does, and which kosher bottles to start with.