My Top 5 – The School of Wine

This weeks Top 5 comes in the form of wine (yay!), suggestions brought to you by Ian from the School of Wine.


    1. Oregon Pinot Noir – Match it with pigeon casserole or roasted pheasant, it’s fruity and serious. The redcurrant flavours will balance the meat whilst the farmyard notes will go great with a mushroom accompaniment or some herby potatoes. Hard to beat, but for an alternative try Chateauneuf du Pape.


  1. Keep that summer feeling going with a Rosé from the Cotes du Rhone. Drink with spicy mackerel and horseradish. Full flavoured, well structured, and made from Grenache, Cinsault and Syrah. This is serious Rosé for serious food flavours. 


  1. A fresh, zesty, feel good wine is the Sauvignon Blanc from Northern France – this perennial favourite comes into its own at this time of year, particularly with celeriac – make it into soup or roast it with something rich like masala perhaps.


4. It’s nearly time to crack open some bubbly (actually any excuse!). Prosecco and sloes make a great alternative to Kir Royale. Hedgerow fruit and sparkling Italian wine couldn’t be a better combination.


  1. Reach for the Chardonnay. Big and ebullient from Australia with stone fruits and body or if you’d prefer something more gentle with a brighter acidity try something France or Chile; drink this with pumpkin in many forms; risotto, stew or roasted; the choice of yours.


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