I don’t know about you, but I’m starting to feel a little more autumnal, so I’m switching from the crisp, dry whites of summer to medium-bodied reds like this Agiorgitiko from the Greek Peloponnese. Made by brothers Stefanos and Michalis Kanakaris, it has an appealing bouquet of incense and sweet spices, enough tannin to give it some structure, a dab of oak and flavours of plum, redcurrant and summer berries. Surprisingly versatile with food.