Posts Tagged ‘wine’
How pinot found a home on the Mornington Peninsula
Australia’s Mornington Peninsula is producing pinot noir in a variety of styles, writes Peter Ranscombe. WINEMAKERS have put up with a lot over the past year. Fewer restaurants to sell their wines, fewer pickers to harvest their grapes, and less sleep as they host Zoom calls for awkward journalists at all hours of the day…
Read MoreNew York, New York: so good, you’ll try its wine twice
Peter Ranscombe explores riesling, chardonnay, and other wine from the Empire State. THINK New York, think skyscrapers, think Broadway, think Sex and the City. But how about, “Think New York, think grapevines?” While Manhatten’s concrete jungle may not be the first place you’d look for vineyards, head inland from the city and there’s a further…
Read MoreLeeuwin and the ‘art’ of wine
Outdoor concerts and a vast art gallery don’t overshadow the quality of Leeuwin Estate’s wine, as Peter Ranscombe reports. MAKING wine is a blend of art and of science. There are the facts and the figures – measuring the ripeness of grapes in Brix or Baumé, controlling the temperature of the fermentation in Celsius or…
Read MoreOpen the Hatch and enjoy small plates at new restaurant
Hatch, a new contemporary dining concept from the team behind The Adamson in St Andrews, will open on Monday, April 26. The stylish new restaurant on 129 South Street in St Andrews will offer a varied menu of modern cuisine with an avant-garde twist and an emphasis on unique small plate dining. To reflect the…
Read MoreHotel bookings boost after re-opening confirmation
Crerar Hotels has reported a sharp spike in bookings following the announcement that travel restrictions would be lifted, and tourist accommodation able to re-open, on 26 April. The group, which boasts seven idyllic hotels and inns in some of Scotland’s most breath-taking locations, saw a 130 per cent week-on-week increase in booking revenues after Nicola…
Read MoreWhat does ‘foraged’ beer taste like?
A brewery in Fife is creating beer from yarrow, sea salt, and even hogweed seeds, writes Peter Ranscombe. ONE of the most exciting aspects of Scotland’s craft beer scene is its creativity. Gone are the days of brews being made with just water, barleys, hops, and yeast. Instead, the sheer variety of ingredients that go…
Read MoreM&S goes off wine’s beaten track
Peter Ranscombe reviews the new “Found” range of “unexpected and undiscovered” wines from Marks & Spencer. MARKS & Spencer wine buyers Sue Daniels and Belinda Kleinig have had a busy lockdown. After launching Markies’ “Classics” and “This is…” ranges last year, they’ve embarked on their latest vinous adventure – “Found”. This new selection features “unexpected…
Read MoreStep right up to The Circus as Six by Nico returns
It’s hard not to get excited when The Circus rolls into town – and that’s exactly what’s happening as Six by Nico returns later this month. The arrival of the blue and red Big Top is quite an event with dazzling high-wire acts, clowns splattered with custard pies, jugglers, magicians and unicyclists. Inspired by memories…
Read MoreIt’s time to break out those paler ales
Peter Ranscombe runs the rule over the latest releases from beer website Flavourly. DESPITE this Arctic blast over the past couple of weeks, I’m informed reliably that spring is here. As the seasons turn, so too do the styles of beer for which we reach. The porters and stouts of autumn and winter give way…
Read MoreFollowing the spice route to Azaline
Peter Ranscombe samples a pinot noir-driven vermouth that takes drinkers on a trip to the Orient. ONE of the most exciting aspects of tasting a new drink is pulling it apart to study its components. Why does this wine taste of lemons, and butter, and vanilla? Why does this whisky taste of dark chocolate, and…
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