Wine to dine

Drinks writer Peter Ranscombe picks three wines to go with Mark Alston’s recipes

ESTERLIN BLANC DE BLANCS, £24 (CIWINES.COM)

Never underestimate the power of sparkling wine to match with seafood, especially the classic combination of Champagne with scallops and crab. What really struck me about this Esterlin Champagne was its freshness. The mousse – the effervescent feeling you get from the bubbles – was lively, even on the day after opening the bottle. The concentrated lemon and red apple flavours are balanced by refreshing acidity, with the intense tastes lasting all the way through to the long finish. It’s great to find a Champagne that has the quality of fruit to match its acidity.

KWV THE MENTORS PETIT VERDOT, 2014, £14.95 (OCADO)

This Petit Verdot from South Africa knocked my socks off. Petit Verdot is a red grape normally found in very small quantities in Bordeaux and is used to add depth and colour to the blend. On its own here, it’s performing a star turn, with oodles of black cherry, blackcurrant and blackberry aromas leading into more complex coffee, mint and milk chocolate flavours. KWV was once the monolithic stateowned wine producer in South Africa, but is now ploughing its own furrow. This isn’t only a great match for the loin of lamb but will also hold its own against a juicy steak or a wintery casserole.

SANDEMAN LATE-BOTTLED VINTAGE PORT, 2010, £14 (ASDA)

Who says Port should be served only at Christmas? This bottle of LBV from Sandeman, one of Portugal’s most venerable wine brands, demonstrates why this fortified tipple is a yearround treat. The fresh cranberry and raspberry flavours open out into sweeter red cherry, with lots of firm, drying tannins to make this aged Port a great match for the chocolate and coffee in the dessert.