Cabernet Sauvignon/and blends

Choosing the right wine to use in your cooking can be a daunting task. Alex Blackwood breaks down the best way to go about picking the right bottle, and whether or not it's okay to opt for the cheapest option.

From simple fruity flavours to big, bold and jammy, Master of Wine Paul Tudor shares his top Merlot, Cabernet Sauvignon and other red varieties from Food magazine's Top Wine Awards.

These New Zealand red wines are fruity and free or sturdy and serious, and everything in between. Master of Wine Bob Campbell shares his top red wine (non-Pinot Noir) picks from Taste magazine's Top Wine Awards.