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

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