Wine to dine

Drinks writer Peter Ranscombe picks three wines to go with Willie Little’s recipes

DENBIES BROADWOOD’S FOLLY BRUT, £14.99 (Lidl)

I’m a big fan of English sparkling wines; they’re seldom cheap, but, with fruity flavours that balance their acidity, they give Champagne at the same price-point a run for its money. I still can’t get my head around how Denbies has produced a sparkler with such concentrated fruit flavours at this attractive price. Dry sparkling wines can be an excellent match for crab, offering a bright and refreshing alternative to other choices such as unoaked chardonnay or riesling.

HEAVENLY SAUVIGNON BLANC, £5.99 (Bargain B’s)

Sometimes the flavours of sauvignon blanc can be just too intense for food matching, as the gooseberry and asparagus notes can overpower some delicate fish dishes – this is especially so in more intense wines from New Zealand or the Loire. This bottle, from Gascony in south-west France, concentrates on lemon and grapefruit acidity rather than the more traditional gooseberry focus. It’s crisp, clean and approachable, making it a great match for ling and other members of the cod family.

CHATEAU LAVILLE SAUTERNES, £20.50 for 375ml (Fyne Wines)

Sauternes, which is made in Bordeaux, is a classic match for panna cotta, and this example from Château Laville ticks all the right boxes for me. It’s got honey, peach and pineapple aromas on the nose, all of which follow through on the palate, along with classic spunsugar and caramel flavours. What makes this bottle stand out is its balance – there’s plenty of acidity to counteract the sweetness, which stops this dessert wine from becoming cloying. For a look at the science of wine at the Edinburgh International Science Festival, check out Peter Ranscombe’s blog, The Grape & The Grain, on the Scottish Field website at www. scottishfield.co.uk/category/grapegrain/