WHEN THE BOAT COMES IN


Wine to dine


Drinks writer Peter Ranscombe picks wines to accompany the three dishes prepared by Mike Burgoyne.


TRIVENTO RESERVE CHARDONNAY, 2012, £5.99 UNTIL 22 JULY (TESCO) Chicken and leek is a classic combination, with delicious rich buttery fl avours. This Chardonnay from the Mendoza region in Argentina has spent three months in French oak barrels and so has taken on some buttery and vanilla notes, which harmonise with the chicken and leeks. The oak notes are well integrated, allowing plenty of the ripe peach and pineapple fl avours and aromas to shine through.


Rhubarb jelly and chilled chocolate fondant – serves four


500g chopped Scottish rhubarb 125g caster sugar 15g fresh ginger peeled and chopped 1½ vegetarian gelatine leaves 200ml water


Method: Combine the rhubarb, sugar, ginger and water and bring to the boil. Simmer for 15 to 20 minutes until the rhubarb is soft. Pass through a sieve. Add the soaked gelatine. Pour into shot glasses and leave to set.


For the Chilled Chocolate Fondant 300g high quality chocolate 50g cocoa powder 3 eggs


100ml water FIELD


FACTS The Whitehouse Restaurant, Lochaline, PA80 5XT, is open from Tuesday


to Sunday, with lunch from noon and dinner from 6pm. Tel: 01967 421777 www.thewhitehouse restaurant.co.uk


150g caster sugar 500g unsalted butter 350ml double cream whipped into soft peaks 3 egg yolks


Method: In a bain marie melt the chocolate butter and cocoa powder.


In a mixer whisk eggs and yolks till pale and


fl uffy. While eggs are mixing bring sugar and water to 116C degrees.


Pour sugar syrup slowly onto egg mix and keep mixing on slow speed until cool. When cool gently fold the egg mix into the chocolate and then add the cream.


Place in moulds in the fridge to set. To serve upturn the mould and decorate with violets or as you will.


TASTE THE DIFFERENCE PREMIER CRU CHAMPAGNE, 2005, £25 (SAINSBURY’S) When you watch Formula 1 drivers spraying the crowd with Champagne from the podium it’s easy to forget that France’s premier sparkling wine is also a great match for food. Any dish containing lobster is a real treat and a great opportunity to pop open a bottle of bubbly. This vintage Champagne from


Sainsbury’s is singing with sweet fruity fl avours of orange peel, lemon rind and candied pears, balanced with the savoury sour dough and wholemeal toast notes you would expect from an aged sparkler. The high acidity will also help cut through the saltiness of the capers.


BODEGAS GUTIERREZ COLOSIA, PEDRO XIMENEZ, 375ML, £12.95 (THE FINE WINE COMPANY) Mark serves a Pedro Ximenez sherry with his chilled chocolate fondant at the Whitehouse and who am I to argue? The thin skinned Pedro Ximenez white grapes are traditionally left out in the sun to dry, which causes some of the water they contain to evaporate, leaving concentrated sugars to give a sweet fortifi ed wine. The wine tastes like sticky toffee pudding in liquid form, with fl avours of Demerara sugar but has enough acidity to cut through the chocolate.


Check out Peter Ranscombe’s new blog, The Grape & The Grain, for sparkling wines to mark the World Cup and wines to serve at barbecues www.scottishfi eld.co.uk/category/grapegrain/


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