Riesling

It's made in both styles, which is why it confuses people. German Riesling ranges from bone-dry to intensely sweet, while many American and Australian Rieslings are dry. The label tells you.

On German bottles, 'Trocken' means dry and 'Halbtrocken' off-dry. Ripeness terms like Kabinett, Spätlese and Auslese generally step up in sweetness. Many labels also print a dry-to-sweet scale on the back.

Bright and high-acid, with lime, green apple, peach and often a distinctive mineral or petrol note in aged examples. That acidity keeps even sweet Rieslings tasting fresh rather than cloying.

It's the best wine for spicy food — Thai, Indian, Szechuan — because a touch of sweetness tames heat. It's also excellent with pork, duck and strong cheeses.