a lush champagne with a high proportion of pinot noir, giving a rich, rounded flavour

made from a blend of 65% negrette, 25% syrah and 10% cabernet sauvignon, the le roc is medium bodied with notes of red berries, cherry, a hint of violet and a touch of spice. soft tannins and a bright fresh finish - a distinctly savoury red

monbazillac has a long history (it's recorded as early as the 14th century) and is one of the world's great sweet wines. this example from christian roche (one of the best growers in the appellation) has flavours of marzipan, orange peel and spices

hailed by gordon ramsay as "the bentley of chocolates", l'artisan du chocolat produces some of the best chocolates around. chocolatier gerald coleman is an inspiration - passionate hands-on and enthusiastic, and these subtle and refined champagne truffles and liquid salted caramels from his signature collection are to die for. as heston blumenthal puts it "gerard's chocolates are so delicious, how anyone can resist them is beyond me!"

mattei have been selling these traditional tuscan cantucci biscuits in their famous shop in prato since 1858 - beautifully packaged in blue paper tied with green string

traditional soft amaretti made with ground almonds, ground peach & apricot kernels, egg white, 100% vanilla extract and sugar - individually packaged in bright multi-coloured paper wrappers

a coarse french country pâté containing pork, chicken liver and shallots

founded in 1605, giuseppe guisti in modena is the oldest and most awarded 'acetaia' in italy. the silver medal is aged for six years and has firm flavour, good balsamic acidity and intense bouquet of aroma - ideal for salads and raw vegetables

your message handwritten on a tag attached to a mini whisk keyring - click on 'view packaging' to see

"my only regret in life is that I didn't drink enough champagne"
john maynard keynes