Wine to dine

Drinks writer Peter Ranscombe picks three wines to go with Gary Phillips’ recipes

LYME BAY BRUT RESERVE, 2013, £19.50 (ODDBINS)

Langoustine and crab are the king and queen of the seafood world and so they need a wine fit for royalty. Step forward this sparkler from the Lyme Bay Winery in East Devon’s Axe Valley. This is a lively and fruity bit of fizz that has aromas and flavours of crunchy green apples, ripe fleshy pears and freshly-squeezed lemon juice. The refreshing acidity is just the ticket to pair with the buttery langoustine and rich mayonnaise. Look out for other fizzes from south of the Border as we approach English Wine Week from 27 May to 4 June.

MULDERBOSCH FAITHFUL HOUND, 2014, £15.95 (ARMIT WINES)

We all know the tale – or should that be tail? – of Greyfriars Bobby, the Skye terrier that sat by his master’s grave for 14 years, but it’s another devoted canine that’s celebrated on the label of South African winery Mulderbosch’s Bordeaux blend. Sadly, this pooch was abandoned by his master, who never returned. The blend of five grapes produces flavours of blackcurrant and black cherry, while the mix of new and old French oak barrels gives the wine plenty of rounded vanilla notes. The firm yet well-integrated tannins make it a great match for the beef and the earthy mushrooms.

DR L RIESLING, 2015, £6.50 (ASDA)

Don’t feel that you must serve dessert wine with your pudding, sometimes an off-dry Riesling, like this German one, can offer a rounded sweetness matched by fresh acidity without the need to head for the sugar-heavy styles. This off-dry Riesling is packed full of fresh lemon flavours which will work well with the combinations in the Kilcamb dessert.