Wine to dine

Drinks writer Peter Ranscombe picks three wines to go with Tim Dover’s recipes

TRAPICHE SAUVIGNON BLANC, 2015, £5.99 (THE CO-OP)

With fried and pickled fish, we need a wine that will be able to cut through not just the batter but also the pickling vinegar. Step forward sauvignon blanc. When it’s grown in New Zealand or the Loire valley, sauvignon blanc can sometimes be overpowering, but this example from the high mountains of Argentina has more restrained lemon and grapefruit flavours, without compromising on the refreshing acidity required for this dish.

FLATIRON PREMIUM CARIGNAN, 2015, £8.99 (VIRGIN WINES)

Light red wines made from grapes such as pinot noir or gamay are a great match for pigeon, but the bird can stand up to juicier reds too, such as syrah. I’ve opted for carignan, a grape that’s often overlooked in its heartland of the South of France, where it usually finds its way into blends. This single-varietal bottling from Chile has lots of blackcurrant and blackberry flavours, along with an earthy note that will pair nicely with the spinach.

CHÂTEAU LA RAME SAINTE-CROIX-DU-MONT, 2011, £12.99 FOR 500ml (MAJESTIC)

Bordeaux is famous for sweet wines from the Sauternes area, but they’re not the only game in town. Across the Garonne river lies the Sainte-Croix-du-Mont area, from where this delightful dessert wine comes. We need subtle flavours here that won’t overpower the pudding, and this wine, made using the semillon grape, does just the trick. It has sweet lemon and pineapple notes and even a peppery twist on the finish to match the sorbet. The refreshing acidity also stops the wine from becoming cloying. For venison and wine matching with Stagison, check out Peter Ranscombe’s blog, The Grape & The Grain, on the Scottish Field website at www.scottishfield.co.uk/category/grapegrain/