But this summer there is a new tipple on the market - orange wine, made using a technique favoured by the Romans.

The drink, which is made from leaving grape skins in juice for a few days or weeks rather than removing them immediately, is fast becoming a favourite among wine buffs and foodies after flooding supermarket shelves and top restaurants in the UK.

It is said to have a richer, more complex flavour than regular white wine as it is fermented naturally in clay pots.

The technique dates back to 8,000BC and was the main way of making wine up until the mid-twentieth century when modern production methods took over.

Amelia Singer, a wine expert from ITV's The Wine Show, said shoppers could expect to see more orange wine this summer as people are becoming more interested in where their food comes from.