Posts Tagged ‘wine to dine’
WINE TO DINE – JUNE 2019 – ASPARAGUS
In a sauvignon blanc special, Scottish Field wine columnist Peter Ranscombe picks pairings for asparagus. FEW wines have such a strong affinity with a single ingredient as sauvignon blanc and asparagus, which is this month’s star ingredient in Scottish Field magazine. Flick through any book on wine and the tasting notes for the more savoury…
Read MoreWINE TO DINE – MAY 2019 – RHUBARB
Scottish Field wine columnist Peter Ranscombe raids the cellar for five wines to go with rhubarb. FOR me, rhubarb will always conjure up memories of home in Nairnshire. Generations of our family’s cats were buried in the corner of the garden where the rhubarb grew best – although I still don’t want to dwell for…
Read MoreWINE TO DINE – APRIL 2019 – SEAFOOD
Scottish Field wine columnist Peter Ranscombe trawls the coast for five wines to go with seafood. SCOTLAND is blessed with world-class seafood – our langoustine graces the plates of top-end restaurants in Spain, our mussels and oysters are the stuff of legend, and our salmon was the first fish and foreign product to attain the…
Read MoreWINE TO DINE – MARCH 2019 – PHEASANT
Drinks writer Peter Ranscombe selects five wines to go with pheasant, this month’s star ingredient. WITH its bright red wattle and distinctive cockerel-like call, the pheasant is a familiar sight throughout Scotland, waddling across farmers’ fields, woodland edges and roadside verges. Believed to have been introduced to Britain by the Romans – and certainly common…
Read MoreWINE TO DINE – FEBRUARY 2019 – SPINACH
Drinks writer Peter Ranscombe selects five wines to go with spinach dishes. AFTER a hard day of battling Bluto and tooting on his pipe, which wine would Popeye select to woo Olive Oyl and pair with his beloved spinach? With its earthy, iron-rich flavour, spinach can be highly versatile in dishes, which opens up a…
Read MoreWINE TO DINE – JANUARY 2019 – LOWER-ALCOHOL WINES
Drinks writer Peter Ranscombe selects five lower-alcohol wines. FEW months appear as bleak as January – the heady excesses of Christmas and Hogmanay are fading into the background and it feels like a long way to go before we can indulge in the whisky-fueled revelry of Burns’ Night. Fear not though; even if the belt…
Read MoreWINE TO DINE – DECEMBER 2018 – CHRISTMAS BANQUET
Drinks writer Peter Ranscombe picks five wines to pair with the Christmas banquet. CHRISTMAS is a time for feasting – celebrating family and friendship over good food and good wine. Taking that feast outside into a location like The Secret Herb Garden in Edinburgh – as Scottish Field did for its December 2018 issue – makes…
Read MoreWINE TO DINE – NOVEMBER 2018 – PEARS
Drinks writer Peter Ranscombe selects five wines to go with pears. WHETHER they’re sliced in a salad, smothered in chocolate or poached in wine, pears are one of the fruits that always grab my eye on a menu. Check out the pear recipes in the November 2018 issue of Scottish Field magazine and take a look at…
Read MoreWINE TO DINE – OCTOBER 2018 – WILD MUSHROOMS
Drinks writer Peter Ranscombe selects five wines to go with wild mushrooms. FEW ingredients are as versatile as mushrooms, offering plenty of pairing opportunities, from crisp whites that cut through sauces and creamy chardonnay that accentuates buttery accompaniments all the way through to fresh and fruity reds for meatier dishes. Check out the wild mushroom…
Read MoreWINE TO DINE – SEPTEMBER 2018 – GROUSE
Drinks writer Peter Ranscombe picks five wines to go with grouse. TO MARK the start of the shooting season on 12 August, grouse is the star ingredient in the September 2018 issue of Scottish Field magazine. Here are a brace-and-a-half of wines that will help grouse dishes take flight, with a combination of red and…
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