Have you ever wondered if your Prosecco comes from the plains or the hills? Prosecco is seen as an unpretentious drink perfect for socializing and this accessibility has helped it conquer the world of bubbles.  The Italian sparkling wine is made with the Glera varietal and by an industrialized method called Charmat, a technique that means re-fermentation takes place in a tank instead of in a bottle. The wine is filtered, and pressure controlled, and there is a relatively high sugar residue.  This is a ‘fast fashion’ wine; its bubbles are not as fine or elegant as those from sparkling wines crafted using the classic method (like Champagne or Corpinnat), and its speedy bottling means it won’t develop aromas of pastry, pie-crust or nutty butter, but of fresh orchard fruits and flowers instead. Supermarket Proseccos originate from an industrial viticultural landscape of flat lands, with hectares of vineyards. However, the most historic and classic areas, the Prosecco Superiore Conegliano Valdobbiadene and Prosecco Superiore Asolo are shaped by tortuous hills. Elevated land once covered by the sea shapes a complex soil of salt, limestone, clay, and sand. Here the roots of the Glera grape varietal feed on sapid and mineral inputs. The terroir is not conducive to mechanization.  Some winemakers produce Prosecco using the Col Fondo  method which, despite being a re-fermentation in the bottle, is not a Champenoise method. However, Col Fondo is a return to craftsmanship that yields more textural, less sterile wines. Glera was traditionally harvested with the arrival of the first snow. The sugar content of the grapes was so high that the fermentation was not complete, leaving some residual sugar in the wine. When the wines began to be bottled, after the war, the winemakers realized the wine was re-fermenting. The Col Fondo method uses ripened grapes to eliminate vegetal nuances. Then for the second fermentation, the must of slightly dehydrated grapes is added. Also, more time spent on the lees results in aromatic complexity and texture. So how to navigate the world of Prosecco?  DOC signals mass production. Avoid that. DOCG expresses superior quality, as it classifies the historical areas, represented by Conegliano Valdobbiadene , and Asolo  hills. A step up would be DOCG with the word ‘Rive’ on the label. A ‘Rive’ is a Cru, a different territorial location within the classic zone. The pinnacle of the quality pyramid would be found in the ‘Cartizze’ hills, which is where we find ‘Heroic Prosecco’ as the vineyards here are super vertical.  Ca’ dei Zago, Valdobbiadene Col Fondo, 2022 Christian Zago is the 5th generation of a ‘contadino’ family who is crafting Prossecos (and also a classic method with Glera) that are the real deal. Loads of citrus, honeysuckle, and wet stone flavours. Find it in Raeburn Fine Wines. Case Coste Piane, Frizzante ...naturalmente, Valdobbiadene Prosecco DOCG, NV Could there be a purer and franker Prosseco? It is particularly interesting because it also includes 5% of other indigenous varieties blended with Glera (Verdiso, Bianchetta, and Perera). Red apples, acacia flowers, and nectarines, with a sapid backbone. Find it in Raeburn Fine Wines. Case Paolin, ‘Col Fondo, Asolo DOCG Prosecco Superiore, NV The grapes are sourced from the family’s oldest vineyard and left to macerate on the skins for 18 hours, giving a wine with a strong personality that speaks of orchard fruits and lingers on super freshly. Find it at Woodwinters.

The Artisan Pasta Maker Collaboration within the hospitality industry has never been more important and a new business model is developing in Dundas Street. Some of you may know Bacco Wine , initially as a wine shop providing locals and Italians with Italian wines it was later scaled up into a wine bar. A new management (still 100% Italian) revised the menu to include a good selection of cocktails, including the famous Negroni (with a house twist). The atmosphere is always welcoming, with bottles of wine dressing the walls, plants greening the interior and a mini room for more private conversation at the back. Multiple Italian regions are present on a very good wine offer, and prices are accessible. Next door, the Artisan Pasta Maker recently opened - a little gem that produces fresh pasta daily. Here you can: buy fresh pasta to cook at home; order and collect take away; or order your pasta and eat it at Bacco alongside your favourite Italian wine. The pasta menu offers regional recipes such as Pici alle Briciole or Tortelloni Maremmani, or more commonly known dishes such as lasagne and gnocchi with truffles. They also offer antipasti including panzanella and parmigiana, fritti (fried) such as supplì, mixed fried vegetables or fish, and desserts. Don't miss their board to check the specials of the day. On my visit, I can’t resist fettuccine (like tagliatelle) ai porcini. The warm dishes arrive directly at our table in Bacco where my friend and I are chatting over our wines. A glass of Verdeca from Puglia for me, citrusy and light and a Morellino di Scansano for her, medium bodied, warming and mildly oaky. The fettuccine has the right consistency and bite, and the sauce which is made of chunky chopped mushrooms, chilli, parmesan and parsley is a delight. You can absolutely taste the freshness of the porcini. The idea that Alberto (Bacco owner) and Milena (The Artisan Pasta Maker owner) are putting into practice is ingenious and shows how businesses can collaborate to support each other, serve happy customers and ensure they remain profitable. Next time your feet take you on a wee wander down Dundas Street, stop for a glass of wine and a plate of pasta, a very simple, yet so rewarding pleasure of life. Good quality and friendly service at affordable prices. (E. Vanello) Bacco Wine 136 Dundas Street, EH3 5DQ Tue - Sat The Artisan Pasta Maker 138 Dundas Street, EH3 5DQ Tue - Sat

I have had English sparkling wine occasionally and am a fan. Nyetimber Blancs de Blancs is the nectar of the gods. Regarding bubbles in general, I prefer Cava to Prosecco, Franciacorta I will always order, and Champagne I could drink until the cows come home. These are all made in the traditional Champagne method, whereby second fermentation takes place in the bottle. But when I was offered a sample bottle of Boco, a new English fizz, I was intrigued. It is made according to the Charmat method, which means that the second fermentation takes place in the tank rather than in the bottle, just like prosecco. This speeds things up a bit, making the wine more accessible. I note from the press release that Boco comprises Pinot Noir, Chardonnay and Riechenstiener – the latter grape, as the word suggests, has German DNA but is popular in England. The grape has high sugar and low acidity, according to Heritage Wines. A site that incidentally has some excellent information on food and wine pairing. Boco, meanwhile, is produced by House of Coren in West Sussex . William, 32, runs the vineyard with his family and planted 30,000 vines in May 2020; it is just outside of Horsham in West Sussex and overlooks the South Downs. The name for the wine was inspired by Old Sussex regional dialect, ‘boco’ derived from the French ‘beaucoup’ meaning ‘lots of/more.’ I read all the above before proceeding to the exciting bit of popping a cork. Six little twists and I poured a glass of rose gold-hued fizz. Apart from the lovely colour, the lively mousse was immediately apparent; perpendicular lines of bubbles shot up the glass like fireworks and remained doing so long after a drink was poured. Talk about tasting stars. Tasting notes emphasise that Boco is fresh with an explosion of fruit flavours. Peach and raspberry were prominent, but the wine is not overly sweet. The perfect occasion for this sparkler would be as an aperitif at a summer garden party. You can buy it from House of Coren . Recommended.

​ Funny what goes into a bottle of wine. Geography, politics and geology have all influenced the furmint grape says, Dr Caroline Gilby. Edinburgh’s wine trade has gathered at the Royal College of Physicians in Queen Street for a masterclass on Hungary’s flagship grape delivered by Caroline and Rose Murray Brown, both Masters of Wine. The event was organized by Wine Events Scotland. War and decades of a planned economy mean there are numerous personal stories associated with Hungary’s wine producers. Exiles have returned to plots of land owned by family members and, Caroline points out, have achieved much since democratization in 1989. In addition, Caroline mentions the interest of the country’s young people in wine tasting and from Hungary’s young women producers in particular. Terroir and climate both influence the wines I appreciate the geography as well as the history lesson. Slovakia, Ukraine, Romania, Austria, Croatia and Serbia all circle landlocked Hungary which is a mountainous place rich in minerals. There are lakes, rivers and extinct volcanoes, and 22 wine regions are affected by ​this ​terroir and climate. The core of this tasting is the furmint grape from the Tokaj region in the northeast of the country for what has been dubbed #Furmint February by the consortium Wines of Hungary . We taste five dry wines and then some sweet wines, all white. They are distinguished by flavours of pear, quince, apple and by juiciness tempered with acidity and steel. This focus on Hungary’s viniculture has me aching to visit the country beyond Budapest. Furmint is the sibling of Chardonnay and Riesling, says Caroline, and the fourth most planted grape in Hungary after Bianca, Cserszegi Fűzseres and Olaszrizling. The fifth wine we taste is a hefty chardonnay-like liquid but with a flinty backbone, Kovács Nimród Winery Sky Furmint 2019. I would love to try it with the foods that Rose Murray-Brown suggests – pork, creamy polenta, or mushroom dishes. Thereafter it is the sweet wines of Tokaji Aszú that have me swooning. These wines are made by adding Aszú berries to a base wine and it is the double fermentation that is responsible for the richness. Aszú berries are grapes subject to the rot Botrytis Cinerea which shrivels the fruit and concentrates flavour. This process needs the heavy, moist, foggy conditions created in Tokaj by the confluence of the Bodrog and Tisza. The result is globally unique wines with rich flavours like butter, marmalade and orange peel, but they are not overly toothsome or syrupy. Caroline notes for example, that Disznókö Tokaji Aszú 5 Puttonyos 2011 has 'sapidity'. Kvaszinger Sweet Szamorodni 2019 is extraordinarily smooth and recommended by Rose as a complement to blue cheese, katsu curry and fruit desserts. This peek into the world of Hungarian wine certainly piqued my interest and I would encourage all wine and food lovers to seek them out and conduct their own tasting (S. Wilson).

Dulse - downstairs bar One of the casualties of the pandemic was l’escargot blanc, a favourite with the Bite team and run by Fred Berkmiller. Thankfully Fred retains l’escargot bleu in Broughton Street which is going from strength to strength with the opening of its basement wine bar. ‘Blanc’ premises were bought by Dean Banks of Masterchef, Haar and Pompadour fame and Banks also sold seafood boxes from Haar during the pandemic. The downstairs bar of the new Dulse is open for wine, cocktails and small plates of seafood while the restaurant is scheduled for opening on July 22. Mrs Bite wanted to visit but COVID-19 remains with us and instead had to isolate. Luckily, Bite contributor The Go-Between had also made plans to check out Dulse so we got a report (filed in haste): Dulse - Monkfish Ceviche "I was welcomed graciously as a solo diner to the table. Their small plates are full of colour & flavour, & served in a very attractive bar area. Started with the Sugar & Spice cocktail, with citrus & a mere hint of ginger, which was delicious (if a little excessive at £16, even for Champagne topping!). Ordered three small plates and had speedy and charming service of both monkfish ceviche and raw dressed scallop. Monkfish ceviche was marinated in passionfruit & mango, which balanced nicely any sharpness, enhanced by pinpoints of hot red chilli and dressed with coriander. Tiny bits of the membrane can show up as tough in monkfish but very little sign of that. Small plates menu Hot langoustines had arrived so I turned my attention to a chunkily-sliced, deliciously creamy-textured Orkney scallop, in a summery elderflower & strawberry vinaigrette, elevated with umeboshi plum - terrific. By this time checking out a Slovenian Chardonnay - (preferred my cocktail!) - next time would give the Israeli Marawi a try. Interesting list though, even by the glass. The ‘langos’, creel-caught and freshly delivered were a delight - small but with very sweet, softly cooked meat and delicate shells from which I was able to easily pick out surprising amounts of meat - very well-sourced shellfish, simply and perfectly prepared. A family graduation party at the bar provided extra celebratory colour to the proceedings and it all felt absolutely lovely, especially when I saw the 50 per cent food discount had taken the heat out of the bill, as it’s definitely indulgent treat food! Follows nicely from the feeling of careful provenance you got from Fred’s produce in its previous incarnation” (The Go-Between). I can’t wait to be out of COVID jail as the Trout Pastrami and BBQ Octopus are calling my name not to mention the Cumbrae Oysters. And, as TGB points out, the revolving Coravin list makes a glass of something special accessible. The fifty per cent food discount runs until July 17; walk-ins only. Dulse looks set to be a great addition to Edinburgh's food scene (S. Wilson). Dulse - 17 Queensferry Street, Edinburgh, EH2 4QW. Tuesday - Wednesday 5 pm - Midnight Thursday - Saturday 12 pm - Midnight T: 0131 573 7575 E: Info@dulserestaurant.com Read More: Life's a beach at The Lobster Shack in North Berwick Scottish Creel Caught Langoustines

The Thracians were an ancient ethno-cultural group whose land in South Eastern Europe encompassed northern Greece, Romania, northwest Turkey, and modern-day Bulgaria in the lowlands. Archaeological evidence shows Thrace to be one of our most ancient winemaking regions and Dionysus, the Greek god of wine, was Thracian. Who knew.  The wine output of Bulgaria has been influenced by geography and politics, as explained by Dr Jamie Goode, at a recent tasting held in the Burke and Hare room at Bistro du Vin in Edinburgh.  Some people may remember the cheap and cheerful Cabernet Sauvignon that was all the rage in the late 80s and early 90s; under communist collectivization, large volumes of this varietal were produced and filled Britain’s supermarket shelves. However, small plots of privately owned land had existed under Soviet rule and also when communism fell areas of land that had been consumed by collectivization were returned to the original owners. Both factors resulted in a sudden potential of wine-producing land which, gradually, alongside a warm climate and diverse soils attracted interest and investment. A stunning dessert wine Bulgaria now has both large estates and boutique wineries and two official wine PGIs, The Thracian Lowlands and The Danubian Plain. Indigenous varietals like Mavrud, Rubin, Melnik, Misket, Tamyhanka, and Pamid populate the country’s vinous portfolio alongside widely planted international grapes like Cabernet Sauvignon, Merlot and Syrah. White wines tended to be dry, light, fresh, and perfumed. Reds are juicy, spicy, smoky with lots of robust tannins.  Standouts for me were: Bononia Estate Vrachanski Misket 2022 -  which was light, perfumed and dry.  Domaine Boyar Platinum Merlot 2018 - a spicy wine with notes of licorice, offering a harmonious taste. Gramatik Rubin 2020 - this wine had a distinct black licorice flavour.  And universally acclaimed at the tasting was a dessert wine: Disegno Petit Manseng 2019 - this biodynamic late harvest wine had a bright gold color, was light, and not overly sweet, with tangy notes.

Merchant Street Hospitality pulses through Tony Crolla’s veins. I first met the restaurateur 21 years ago and remember our early conversations about heritage and carbonara. The son of Italian immigrants, Tony took the reins of the family business Vittoria on the Walk from his father Alberto in 1993. The flagship Italian restaurant has always served proper Italian food. Now Tony has handed the keys of the Vittoria Group which has added Vittoria’s on the Bridge, Brunswick Book Club, Taste of Italy Cafe, Divino Enoteca, Berties proper Fish & Chips, and soon Landy's restaurant, to the third generation, sons Leandro and Alberto. But he still has that glint in his eye, indicating a hand remains on the rudder.  Corner table Divino Enoteca, the wine bar he opened in 2009 has always been ‘Tony’s bambino’. He described it to me on opening as “the sort of place that me and my wife Angela like to hang out in.” The elegant enoteca is tucked away underneath George IV Bridge just off the grassmarket. It's an almost secret location but descend the steps from cobbled Merchant Street and you enter a warm wine cellar of soft lighting, polished surfaces, jazzy fabrics, clinking glasses and delicious Italian food. The lily is gilded in late November by festive decorations that are ‘tipico’ of ‘Natale’. Red, gold, green and blue baubles, a wreath-swaddled fireplace, and a Christmas harlequin that overlooks our sumptuous cushioned corner table.  I am fresh from bingeing series four of My Brilliant Friend, the HBO adaptation of the Neapolitan saga by Elena Ferrante and my dining partner is my brilliant friend Eleonora, so I have my Italian vibe well and truly on.  Polenta with Italian sausage & wild mushroom ragu For antipasti, I choose Polenta with Wild Mushrooms and Italian Sausage and it is creamy and comforting, with a fragrant ragu. Our waiter recommends a bottle of Etna composed from the Sicilian grape Nerello Mascalese where the vines grow on the eponymous volcanic slopes. Fruitiness is tempered with vegetal,  herbaceous notes and it is soft and light as a pinot noir. Eleanora has a typical  Piedmont cheese, Tomino, wrapped in speck and served with brandy and orange glazed chicory. The antipasti are traditional, hearty, peasant dishes made surprisingly light and refined by Sicilian chef Andrea Calistro.  I chose a main course from the primi pasta menu, Pacceri alla Eoliana aka large pasta tubes, tossed with chopped king prawns, sweet and sour red onion, cherry tomato, capers, olives and lobster bisque. Robust Mediterranean flavours with al dente pasta cooked fresh. To my shame when our server Harriet comes to take away Eleanora’s dish and she has left some of her Guancia al Merlot,  Beef Cheek slowly braised with Merlot red wine rosemary and nutmeg mashed potatoes, I gently stop her saying “I think I will eat that!”. We both agree that the soft, rich, tender meat is irresistible. It is just that Eleanora is more restrained than greedy me.  Beef cheek slowy braised in Merlot Orange and almond cake is a favourite and we have it with two spoons. Eleonora comments that she feels the squiggles of cream on top of the sponge are a concession to British taste buds and I probably agree; the citrus flavours in the cake, mousse and gel are enough and I love the scorched orange segments. Divino is a treat and the attention to detail is apparent throughout - from the innovative enoteca machine that lets you sample wines without oxidation and waste (there are over 40 wines available in three measures), to the live but unobtrusive jazz and swing music that often complements your meal.  And as I eat I keep hearing the late doyen of hospitality Ken McCulloch’s quote rattling around in my head “Success is the sum of many small things correctly done”.  Top tip: As we publish - take advantage of Black Friday deals!

This gourmet Italian restaurant in the heart of Old Town offers a novel twist on the traditional wine bar Divino Enoteca has entered 2025, revealing a state-of-the-art upgrade to its wine offering. Known for its dedication to exceptional Italian cuisine and fine wine, Divino’s latest enhancement cements its status as a premier destination for wine lovers in Scotland.    In partnership with EnoDirect UK, the exclusive distributor for Enomatic® systems, Divino has a new cutting-edge wine dispenser allowing guests to sample rare and fine wines by the glass while preserving the taste, aroma, and quality in every pour.    The wine bar in Merchant Street is the only venue in Edinburgh offering this interactive guest experience, letting customers sample premium wines in smaller pours before committing to a full glass.    The Enomatics® will offer 16 wines available by the glass in three pour sizes – 175ml, 125ml, and a tasting glass of 25ml. Divino also utilises a Coravin - a revolutionary wine preservation system that lets you pour wine without removing the cork –  to offer an additional eight wines by the glass at an exceptional value.   To celebrate the new Enomatics, Divino has created ‘The Eno Experience’. For £35, guests can explore fine wines with their own ENO card. A £35 wine credit for the dispensers and a complimentary antipasto board to enjoy a curated selection of the finest Italian charcuterie and cheeses alongside their wine.  In addition to the upgraded wine experience, Divino is starting the new year with complimentary wine tastings spotlighting Italy’s rich winemaking heritage. The series begins with "Blends", an exploration of the complexities of blended wines, complemented by exquisite canapé-style pairings fresh from chef Andrea Calistro.  The events hosted at 5 pm on the 2nd and 16th of February are free; however, bookings are recommended to secure a space.   Divino is also unveiling monthly four-course tasting menus at £65 per person, with wine pairings available for an additional £35. February’s menu is inspired by a culinary tradition in the Northeast of Italy, characterised by rich, warm, and intense flavours – like risotto cooked with merlot and radicchio and confit duck leg with buttery potatoes.   Tony Crolla, CEO of Vittoria Group, said: “We’re thrilled to welcome our guests back with an upgraded wine experience that reflects our commitment to excellence. The new Enomatic Roma series will allow us to offer an even wider selection of premium wines by the glass while maintaining the freshness and quality our customers expect.”    Sally McGill, Commercial Director of EnoDirect, commented: “Divino has worked with EnoDirect for over 12 years, embracing the benefits of Enomatic technology to enhance its renowned wine program. We’re proud to support restaurants like Divino in redefining their wine offerings – by enabling fine wines to be served by the glass; we help businesses increase profits and broaden consumer palates.”    Divino Enoteca invites wine enthusiasts and food lovers to experience its elevated offerings starting January 23rd. Alongside its innovative wine dispensing system, guests can look forward to the same impeccable service and authentic Italian cuisine that has made Divino a cherished Edinburgh institution.  5 Merchant St, Edinburgh EH1 2QD

Diana Thompson I’m delighted to introduce a new series to Bite Magazine, exploring the art of selecting the perfect wine from a restaurant wine list. Each article will deliver expert insights from sommeliers and those serving wines, helping you enjoy wine confidently and gain insight into the thought process behind each bottle. Wine lists enhance dining, adding theatre and excitement to the menu. Throughout this series, we’ll explore flavours, gain expert tips, and discover ideal food pairings. Meet This Issue’s Experts Gosia Pajak – Senior Floor Supervisor at Fazenda Sumith Alahakoon – Wine Director at Sushisamba Edinburgh Murray Ainslie – Owner of The Black Grape Each expert aims to ensure their list is approachable and encourages diners to explore beyond their usual choices. Their selections are designed to perfectly complement their respective menus, enhancing the flavours and overall experience. Sumith Alahakoon Sumith Alahakoon (Sushisamba Edinburgh) Sumith highlights the importance of wines complementing Sushisamba’s Japanese, Brazilian, and Peruvian-inspired dishes, where spiciness, saltiness, and citrus flavours dominate. His top picks: Eroica Riesling (Columbia Valley, USA) – A crisp, fruit-driven white with vibrant acidity. Gerard Bertrand’s Naturalys Organic Pinot Noir (Occitanie, France) – Elegant and fresh with silky tannins. Both fruit-driven wines offer refreshing acidity, making them ideal partners for Sushisamba’s dynamic flavours. Gosia Pajak (Fazenda) Gosia believes every meal should begin with bubbles and suggests: Chandon (Andes, Argentina) – A traditional method, sparkling wine with fine bubbles and citrus notes. A perfect pairing for Fazenda’s Market Table, especially chicory with blue cheese and mango. Tannat from José Ignacio (Uruguay) – A structured yet fresh red, balancing ripe fruit and acidity, ideal for Fazenda’s meat dishes. Murray Ainslile Murray Ainslie (The Black Grape) Murray recommends two firm favourites which, perhaps surprisingly, pair beautifully with a variety of dishes: Château Oumsiyat Soupir (Lebanon) – A unique Syrah-Tempranillo rosé, fantastic even with the dry-aged steak tartare. Assyrtiko ‘Monograph’ by Gaia Wines (Greece) – A flinty, zesty white which outshines many crisp whites and is perfect with the new mozzarella & blood orange dish. Final Advice: Ask Your Sommelier! All three experts agree on one crucial piece of advice: enjoy making your decision, take your time, and please, please, ask for recommendations! The team is there to guide you, ensuring the best dining experience possible. Their passion for wine and food pairing means they love sharing their knowledge and helping you find the perfect match. (D Thompson) Diana runs the successful Wine Events Scotland company based in Edinburgh.

The menu runs until Sept 7 From 25th August to 7th September, Bar Prince at The Balmoral is serving up something truly unexpected: a tasting menu that pairs artisan gelato with fine wines and Champagne. In collaboration with the legendary Jannettas Gelateria of St Andrews. . A Family Affair with Italian Roots Jannettas Gelateria, founded in 1908, is now helmed by fifth-generation brothers Lewis and Ross Hazel. With Sicilian heritage and a deep commitment to craftsmanship, the Hazels are continuing a legacy that spans 117 years. “It’s not just about making gelato,” says Lewis Hazel. “It’s about continuing something bigger than ourselves.” Bar Prince, meanwhile, brings its own storied history as part of The Balmoral, a Rocco Forte Hotel with 124 years of hospitality excellence. Led by Bar Manager Giovanni Cassino and Assistant Bar Manager Stefano Pinna, the team has curated a tasting menu that’s as refined as it is adventurous. The Pairings: A Taste of Innovation Each pairing includes two scoops of gelato and a glass of wine or Champagne, carefully selected to complement the flavour profile. We tasted: 1. Pistachio & Charles Heidsieck Brut NV Champagne – £26.50 Made with Sicilian pistachios, this gelato is creamy and delicately infused. While some found the pairing sublime, others felt the sweetness of the gelato clashed with the dryness of the Champagne. A Demi-Sec might have softened the contrast, though the toasted pistachio did enhance the brioche notes in the wine. 2. Tayberry & Charles Heidsieck Prestige Rosé NV Champagne – £28.50 A standout success. The tart-sweet gelato made from locally grown tayberries beautifully echoed the Champagne’s red fruit notes. The pairing enhanced both the creaminess of the rosé and the length of its finish—a stunning creation that celebrates Scottish produce with finesse. 3. Tahini & Sancerre – £24.50 Exclusive to The Balmoral, this gelato blends toasted sesame paste with rich cream. Paired with a flinty, lime-laced Sancerre, the result was unexpectedly harmonious. The gelato’s nutty depth brought out a toasty minerality in the wine, balancing acidity and adding aromatic lift. 4. Chocolate Sorbet & Valpolicella – £21.50 A rich, indulgent pairing that sings in harmony. The sorbet, made with 70% Ocelot Chocolate, matched the wine’s blackcurrant and spice notes. The textures aligned beautifully, with soft tannins and warm spices creating a velvety finish. From Skepticism to Sensation Originally met with hesitation by The Balmoral team, the concept—dreamed up by Soundbite PR —proved to be a revelation. The tasting menu showcases how thoughtful pairing and premium ingredients can elevate both gelato and wine into a multisensory experience. Why Autumn is Gelato’s Secret Season Lewis Hazel shared insights into gelato-making, noting that autumn is prime time for flavour development. With berries in abundance and cooler temperatures ideal for gelato’s delicate balance, this season offers a perfect canvas for innovation. Gelato vs Ice Cream: A Quick Scoop Gelato  is denser, served warmer (around 14°C), and has less fat and sugar—allowing flavours to linger. Ice Cream  is colder (around -16°C), higher in sugar and fat, and can mute flavours on first taste. Wine guru Diana Thompson How to Experience It Guests can order individual pairings or book the full tasting experience (£50 per person) via the Bar Prince website . The menu runs until September 7th only. Whether you're a wine aficionado, a gelato devotee, or simply curious, this is a rare opportunity to explore flavour in a whole new way. Diana Thompson is a Bite contributor, director of Wine Events Scotland and wine communicator of the year .

Organic rosé cuvée Château Galoupet - an organic wine estate located on the Mediterranean coast in the Côtes de Provence appellation, has introduced G de Galoupet , a new certified organic rosé cuvée. The estate, acquired by Moët Hennessy in 2019, is recognized for its commitment to biodiversity and sustainable viticulture, with practices that span from vineyard management to packaging innovation. Vintage & Terroir   The 2024 vintage of G de Galoupet  reflects the estate’s Provençal terroir and Mediterranean climate. The wine is pale pink with peach glimmers and is crafted from a blend of 60% Grenache, 15% Cinsault, 10% Rolle, 10% Syrah, and 5% Tibouren. The vineyard is between the land and the sea which is reflected in the taste Tasting Profile Nose : Expressive and fruit-forward, featuring grapefruit, maracuja, pineapple, apricot, melon, and berries. Palate : Delicate and layered, with citrus notes (grapefruit, clementine), yellow fruits (mirabelle plum), and red fruits (raspberry). The finish is tangy and saline, evoking the estate’s coastal setting. Packaging & Sustainability   The wine is bottled in one of the world’s lightest glass bottles, composed of 85% recycled glass. This innovation aligns with Château Galoupet’s broader sustainability goals, which include organic certification, biodiversity preservation, and reduced carbon footprint. Pairing G de Galoupet  pairs well with Mediterranean cuisine, including seafood, white fish, seasonal vegetables, and salads, smoked salmon, crab salad, or citrus-dressed fennel. Its bright acidity and delicate fruit profile also make it a refreshing counterpoint to rich canapés and creamy cheeses. G de Galoupet  is available at Majestic Wine and other leading wine specialists across the UK and Europe. The Mediterranean estate of Château Galoupet has existed on the map since the 18th century .

Best cheese on the planet - Gruyère AOP Vorderfultigen Gruyère AOP Vorderfultigen s pezial, matured for 18 months has been crowned the World Champion Cheese  at the 2025 World Cheese Awards, held at BernExpo in Bern, Switzerland. Produced by Bergkäserei Vorderfultigen , this exceptional Gruyère rose above a record‑breaking 5,244 entries from 46 countries , securing the highest accolade in the competition’s 37‑year history. Judges praised the cheese for its remarkable texture and depth of flavour, describing it as “flinty as you break it apart”  with delicate crystalline notes and a brothy, umami richness that lingers on the palate. This triumph marks the sixth time Gruyère AOP has won the world title , reinforcing its reputation as one of Switzerland’s most iconic and consistently outstanding cheeses. The competition was fierce, with France’s Crémeux des Aldudes aux Fleurs  finishing just one point behind, and Switzerland’s Appenzeller Edel‑Würzig  (aged nine months) taking third place. The winning cheese The Guild of Fine Food, organizers of the awards, emphasized that this victory is not just about one cheese but about the enduring excellence of Swiss craftsmanship. With BernExpo buzzing with international energy, Gruyère AOP Vorderfultigen’s triumph stands as a proud symbol of tradition meeting world‑class recognition. You can find Gruyère AOP and other specialty Swiss cheeses at several excellent cheesemongers in Edinburgh Mellis Cheese Victoria Street Located at 30 Victoria Street, EH1 2JW , Mellis Cheese is one of Edinburgh’s most iconic cheesemongers. With a reputation for sourcing artisan cheeses from across Europe, they often carry Gruyère AOP  alongside other Alpine classics. George Mewes Cheese At 3 Dean Park Street, EH4 1JN , George Mewes Cheese specializes in farmhouse and artisan cheeses. Their selection includes Gruyère Suisse AOP matured 18–24 months , offering the nutty, earthy complexity that defines authentic Gruyère. Mellis Cheese Stockbridge Situated at 6 Bakers Place, EH3 6SY , this branch of Mellis Cheese brings the same artisan focus to Stockbridge. It’s a great option if you’re exploring Edinburgh’s food scene in this neighborhood. Expect a wide range of continental cheeses, including Alpine styles like Gruyère. Mellis Cheese Morningside Found at 330 Morningside Road, EH10 4QJ , this shop caters to South Edinburgh. It’s perfect if you’re looking for aged Gruyère  to enjoy. Availability:  While Gruyère AOP Vorderfultigen spezial (the 2025 World Champion) may be harder to source directly, these shops regularly stock authentic Gruyère AOP  from Switzerland, often aged 12–24 months. Best bet:  George Mewes Cheese is particularly strong for rare and award‑winning imports, while Mellis offers breadth and accessibility across Edinburgh. Tip:  Ask specifically for long‑aged Gruyère (18+ months)  to get closer to the flavour profile of the BernExpo champion. Assessing cheese