Last week, I mentioned a couple of whites and sparkling wines. This week, my pick of the reds.

Under 10

Vina Progresso Tannat Uruguay 2002, 9.69 (down from 12.99) This is certainly the first wine from Uruguay I have recommended, but not the last I hope. Uruguay makes some very good red wines, although we don't get to see them here. Hopefully that will change with the arrival of a group of winemakers next month. Tannat is the favoured grape, a little-known variety from south-west France. It makes deeply-coloured, austere dry wines that often need a little softening up from other varieties. However, the Vina Progresso has delicious clean dark fruits, and some lovely black pepper; it is firm, tannic and dry, perfect with a rare steak, roast belly of pork, or grilled meats. I shall certainly be stocking up.

Under 20

Rupert & Rothschild Classique, Western Cape South Africa 2001 14.99 (down from 17.99) A joint venture between the Rothschild family of Bordeaux (where they own some very posh chateaux) and the important Rupert wine dynasty of South Africa. Their top wines are the excellent Baron Edmond, and the Baroness Nadine Chardonnay; but the less expensive Classique is well worth a shot. Made from a blend of Cabernet Sauvignon and Merlot with a dash of Pinotage, this is big, firm and tannic. It needs some robust food to go with it, but there are attractive firm dark plum fruits, plenty of drying tannins and a delicious peppery edge.

Anything goes

Mount Langhi Ghiran Shiraz, Victoria Australia 2000 26.99 (down from 29.85) This has been one of my favourite Australian producers over the last decade or more. Some years ago, Superquinn brought in the excellent Riesling along with this Shiraz. If my memory serves me right, both were at amazingly cheap prices. The Mount Langhi Shiraz is subtle by Australian standards, not as rich as Barossa or McLaren Vale, but still with plenty of pure ripe plums, some fine-grained tannins, and very good length. It is far too good for the barbecue . . . try it with roast lamb or beef; vegetarians . . . think of baked mushrooms, or cheesy pasta bakes.