Grape&Grain
‘The Italian Job’ becomes the ‘South African Job’
Peter Ranscombe examines how producers in South Africa are using Italian grape varieties to craft wines that have identities all of their own. Read More
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Grape&Grain
WINE TO DINE – OCTOBER 2018 – WILD MUSHROOMS
Drinks writer Peter Ranscombe selects five wines to go with wild mushrooms. Read More
Grape&Grain
Glen Scotia brings Campbeltown to the Fringe
If visitors won’t come to the distillery then the distillery will come to them, as Peter Ranscombe discovers. Read More
Grape&Grain
Glengoyne toasts its history at the Fringe
Peter Ranscombe raises a glass to Glengoyne's Fringe show and food pairings at Contini's Cannonball restaurant. Read More
Grape&Grain
WINE TO DINE – SEPTEMBER 2018 – GROUSE
Drinks writer Peter Ranscombe picks five wines to go with grouse. Read More
Grape&Grain
Pommery adds some sparkle to the Fringe
Peter Ranscombe toasts the return of Champagne Pommery to the Fringe with a laser show at The Signet Library. Read More
Grape&Grain
There’s more to New Zealand than sauvignon blanc
Few countries have as close ties with a single variety as New Zealand does with sauvignon blanc, but Peter Ranscombe has been discovering that Scotlan... Read More
Grape&Grain
Sparkling wine special part three: Bobby’s bubbles
In the final article in his special sparkling wine trio, Peter Ranscombe follows in the footsteps of Robert Louis Stevenson by tasting wines from Schr... Read More
Grape&Grain
Sparkling wine special part two: Pretty in pink
In the second of three articles focusing on fizzy wine, Peter Ranscombe discovers that beauty is in the eye of the beholder – or, when it comes to R... Read More
