Wines under £25

Appassimento is normally a Veneto technique; applied to Piedmont Barbera it gives a plush, crowd-pleasing red without losing the grape's freshness.

Susumaniello is a near-forgotten Puglian grape that deserves attention, and single-varietal versions are still uncommon in the UK.

Cannonau is Sardinia's take on Grenache, and this unoaked version from the island's historic estate shows why it deserves more attention:...

A single-vineyard, hand-picked, barrel-aged Pinot Noir at this price is good going, and the Waihopai Valley clay gives it more depth than...

Nivole is one of the benchmark Moscato d'Asti bottlings, from a house better known for serious Barolo, and it is made with the same care.

Ernst Loosen is one of Germany's great Riesling names, and Villa Wolf is his affordable Pfalz label.

Proper Gavi from the commune of Gavi itself, made by a family estate in its fourth generation, at a price that makes it an easy house white.

Dopff au Moulin effectively invented Crémant d'Alsace, and Cuvée Julien is their benchmark bottling with 18 months on lees.

An entry into one of the Mosel's most respected estates at an everyday price.

Kamptal is the heartland of Grüner Veltliner and Rabl is one of its most consistent estates, twice IWSC White Wine Maker of the Year.

A seventh-generation family estate farming sustainably on granite, with a third of its vines certified organic.

Roussillon whites from schist are among the best-value mineral whites in France, and Gardiés is one of the region's leading family estates.

Salentein is one of Argentina's most decorated estates and this is its barrel-aged Malbec at an everyday price.

An unusual wine with a good story: old-vine Grenache picked almost overripe and made dry in an Appassimento style, from one of the Roussi...

Century-old, dry-farmed bush vines and hand-made winemaking at a price that rarely buys either.

Clare Valley is Australia's benchmark for dry Riesling and Jim Barry helped make it so.

Limari is semi-desert with limestone soils — unusual in Chile — on the edge of the Atacama.

Leyda sits a few kilometres from the Pacific, cold enough that ripening takes months longer than inland.

Turkish wine from the Aegean highlands, made from indigenous varieties.

Pinotage carries a difficult reputation, largely earned in the 1990s by wines that were rustic and overworked.

White Port is Portugal's best-kept secret, served long over ice with tonic in Porto itself.

Soave's reputation was destroyed by industrial bottlings in the 1970s, and growers like this have spent forty years rebuilding it.

Sur lie means the wine rests on its yeast over winter, which gives Muscadet its texture and faint spritz.

An unoaked Tuscan white blend built around Chardonnay and Grechetto.