Wine to dine

Drinks writer Peter Ranscombe picks three wines to go with Craig Millar’s recipes

ESTERHÁZY ESTORAS GRÜNER VELTLINER, 2014, £12.95 (FROMVINEYARDSDIRECT. COM)

Gruner Veltliner is a hidden gem of a grape variety, synonymous with Austria. It’s a great white to look out for on restaurant wine lists as it’s versatile and just that bit different from all those familiar Pinot Grigios and Sauvignon Blancs. There’s plenty of zesty acidity to cut through the richness of the cream in the pea panna cotta, but the lemon rind flavours and peppery notes are subtle enough not to overpower the dish. Don’t over-chill it and you’re in for a real treat.

YERING STATION THE ELMS CHARDONNAY, 2013, £8.99 (MAJESTIC)

Serving a cheese crust with the fish calls for a wine that has a balance of bright acidity to cut through the richness of the parmesan but also enough body for balance. Step forward this Chardonnay from the cool climate of the Yarra Valley in Australia. Don’t panic though – this is no 1980s Aussie oak monster; instead, the creaminess from the oak ageing is really well integrated into the wine, giving a lovely rich feeling in the mouth that’s balanced by refreshing acidity. The green apple, pear and pineapple flavours are simply delicious.

CHOCOHOLIC PINOTAGE, 2014, £9.99 (CO-OP)

With a name like ‘chocoholic’, what’s not to like? Matching red wine with chocolate can yield some fabulous results and this bottle from the Co-op is rich and dense, ideal for harmonising with the mocha parfait. This is a subtle wine, with the dark chocolate and coffee notes coming through on the finish.

For a look at Matthew Jukes’ wine list at the Loch Lomond Arms Hotel and a selection of fairtrade wines, check out Peter Ranscombe’s blog, The Grape & The Grain, on the Scottish Field website at www.scottishfield.co.uk/ category/grapegrain/