Navigating Wine Lists

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.