Wine to dine

Drinks writer Peter Ranscombe picks three wines to go with Keith Marley and Mary Runciman’s recipes

MCGUIGAN THE SHORTLIST CHARDONNAY, 2011, £15 (TESCO.COM)

Wines carrying McGuigan’s familiar silver label are standard fare in many supermarkets, but the company also produces a range of high-end fine wines too. This Chardonnay is a good match for the smoked trout dish; the wine has enough richness and body to nicely balance the acidity in the citrus salad and dressing. On the nose, there are aromas of butter, cream and vanilla mixed in with the lemon and peach notes, while the oak flavours are really well integrated, leading to a smooth and fruity finish.

DOMAINE DUBOIS, COTES DE NUITS VILLAGES, 2012, £19.50 (ALEXANDER WINES)

Fillet is such a tender and luscious piece of steak that it deserves to be spoiled, so it’s time to roll out some fine red wine from the Bourgogne region of France. This Cotes de Nuits Villages really stood out for me. There are bright fresh strawberry flavours and sweeter strawberry jam notes on the nose and palate, with some more developed earthier notes too. It’s very smooth, with bright acidity that will work well with the meat, parsnips and mushrooms.

GD VAJRA MOSCATO D’ASTI, 2014, £13.50 (ECLECTIC TASTES)

Now this is an interesting dish – coconut, mango, lime, lychee and pineapple. All of those exciting tropical flavours need a wine that can balance sweetness with some refreshing acidity to keep the match fresh and stop the pairing from becoming cloying. Asti, one of Italy’s under-rated sparkling wines, is more than equal to the job. The delicate and creamy bubbles will complement rather than over-power the pudding. For a tasting with Bruno Borie from Chateau Ducru Beaucaillou in Bordeaux and a look at wines for the Eurovision Song Contest, check out Peter Ranscombe’s blog, The Grape & The Grain, on the Scottish Field website at www.scottishfield.co.uk/ category/grapegrain/