Posts Tagged ‘wine to dine’
Wine to Dine – August 2018 – Venison
Drinks writer Peter Ranscombe picks five wines to pair with venison. FEW meats scream “Scotland” in the same way as venison; whether it’s the wild red deer roaming the mountainsides on either side of the A9 while driving home to the Highlands, or the farmed animals in Fife and beyond, our nation is blessed with…
Read MoreNotebook – May 2018
Wine columnist Peter Ranscombe continues his occasional series of articles that delve into his notebook to report on some of the exciting wines he’s tried over the past month. OFTEN there are wines that don’t pair with the dishes that chefs have selected for the Wine to Dine column in the main Scottish Field printed…
Read MoreSix of the best from Corney and Barrow’s new wines
Greek and Chilean offerings are among the wines that grab Peter Ranscombe‘s attention in Corney & Barrow’s new range. THERE’S something particularly exciting about spring wine tastings – with blossom on the trees and a freshness in the air, there’s the promise of new things to come with the turning of the seasons. And wine merchant…
Read MoreWine to Dine – June 2018 – Wild Garlic
Drinks writer Peter Ranscombe picks five wines to go with wild garlic, which was the star of June’s food feature in the printed Scottish Field magazine. WILD garlic is a much more delicate flavour than its onion-like namesake, with chive notes and a delicious sweetness, and so I’ve opted for a range of lighter styles…
Read MoreWine to Dine – May 2018 – Lamb
Drinks writer Peter Ranscombe picks five wines to go with lamb, which was the star of May’s food feature in the printed Scottish Field magazine. LAMB or beef? A first-world problem if ever there was one, but in Scotland we’re blessed with world-beating examples of both, and so it’s only right that we pick some…
Read MoreWine to Dine – Mad March Hare
Peter Ranscombe picks five wines to accompany the dishes from Mad March Hare in the April issue of Scottish Field magazine. DINING outdoors is always a memorable experience and Amanda’s recipes require a picnic basket full of wines that have the character and the flavour to leave a lasting impact, even when there’s sensory overload…
Read MoreRelease your inner wine geek
Examinations aren’t just for people working in the wine trade but can be of benefit to interested consumers too, writes Peter Ranscombe. LET me begin with a confession: I’m a wine geek. I swirl wine round the glass, I stick my nose in for a long sniff, I spend ages trying to decide if the…
Read MoreThe Macallan toasts Kyloe’s new Scottish steaks
Edinburgh restaurant Kyloe has switched to stocking only Scottish steak and The Macallan whisky was on hand to toast the move, as Peter Ranscombe reports. NO OTHER drink screams “Scotland” like whisky – with its amber colour and rich flavours of fruit cake, honey, caramel and vanilla, our national drink is the perfect way to…
Read MoreNotebook – November 2017
In the first in a new occasional series of articles, Peter Ranscombe flicks through the pages of his notebook to share some of his vinous highlights from the past month. GETTING to meet winemakers and to sample their wares at tastings is a real privilege, whether in Scotland or London or out in the vineyards.…
Read MoreErrazuriz wants to put Chile on the map
There’s no need to be snobbish when it comes to big brands, as Errazuriz shows with its high-scoring Chilean wines, writes Peter Ranscombe. Branded wine is an interesting phenomenon: for some, it’s the reassurance they need to part with their cash, safe in the knowledge that this bottle will taste the same as the previous…
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