Wine
Essential California: the ‘unusual’ organic suspects
In the second part of his report from the ‘Essential California’ virtual tasting, Peter Ranscombe goes beyond the usual suspects. IN THE days running up to Scotland’s first lockdown, one of the final wine tastings I attended was the “Essential Calfornia” event in London. In the hustle and bustle of a hotel in the city’s…
Read More5 of California’s best organic pinots
The Golden State’s online wine tasting demonstrated pinot noir at its best, writes Peter Ranscombe. FEW grape varieties get wine geeks as excited as pinot noir. Most-closely associated with Burgundy in France, the grape has gone on to find new homes in the new world, including at Mornington and Tasmania in Australia, Central Otago in…
Read MoreWine to Dine – May 2021 – Sophie Greig
Scottish Field wine columnist Peter Ranscombe mixes five sweet and dry bottles to back up Sophie’s baking. BAKER Sophie Greig scooped the top prize in the Contini Bake Off competition with her caramel apple Paris brest and so it was fascinating to get an insight into some of her other recipes in the May issue…
Read MorePutting Tesco’s SMS wine service to the test
Peter Ranscombe tries a wine recommendation service from Britain’s biggest grocer. IT’S a situation that will be familiar to every foodie. You’ve researched your recipe, you’ve grabbed your ingredients, you’ve invited your friends round – but what wine are you going to serve with your chosen dish? If you were in a restaurant ordering a…
Read MoreLanzarote: The grapes that grow in lava
Peter Ranscombe pens a very personal reflection on wines from the Canaries’ most unusual island. LET me start with a confession – I’m biased horrendously when it comes to Lanzarote. In fact, I promised myself I would never write an article about the island and its wines in this blog. Selfishly, I wanted to keep…
Read MoreLockdown lamb II: Last-minute libations
As Maundy Thursday approaches, Peter Ranscombe picks wines from local stores and further afield to serve with your Easter lamb. PERHAPS this year more than any other, Easter feels full of hope. “Stay at home” is about to become “Stay local” on Good Friday. Hairdressers will reopen on Monday – goodbye, mullet – and garden…
Read MoreThere’s more to South Africa than pinotage and chenin
Two online wine tastings remind Peter Ranscombe about the diversity of South Africa’s grapes. THINK South Africa, think pinotage, the weird offspring of cinsault and pinot noir that’s become the country’s flagship red. Or perhaps it’s chenin blanc that springs to mind, the Loire stalwart that’s found a new lease of life in the Cape.…
Read MoreWhy it’s time to revisit Italy’s BIG red wines
Don’t fear the reaper – nor the tannins in full-bodied Italian reds, suggests Peter Ranscombe. SCOTLAND’S links with Italy stretch back for generations. Whether it’s Italian restaurants, ice cream shops, or the local fish and chip emporium, there are few Scottish towns without a connection to the “Bel Paese”. Those strong bonds are reflected in…
Read MoreCould Rueda be the best wine to order in a restaurant?
Peter Ranscombe meets the white wine that can even go with lamb. RESTAURANTS – remember those? The mythical places where we used to gather to share food and drink and laughter with family and friends and strangers-who-weren’t-friends-yet. Soon, those days will return. And with them will come that age-old conundrum – which bottle of wine…
Read MoreWhy blending begins in the vineyard
Peter Ranscombe relives his sixth-year studies* chemistry lessons with a spot of online blending. FOR such a simple word, “blend” is packed full of complexity. It’s easy to pass over that collection of five little letters without giving it much thought. Yet listening online this afternoon to winemaker Felipe Tosso and grape grower Sergio Hormazábal…
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