As the third in the series was being broadcast last night, I realised that I needed to blog on the wines I would use to accompany the recipes in programme 2, so here goes:

• The Leek Rissotto with Parmesan Chips - You could go for either a red or white wine for this dish, but I am really tempted to go for a good rose, by that I mean one that is dry and full of flavour, and preferably one that has been made with half an eye on drinking it with food. I can think of nothing better than Aldeby Wines' very own Ermitage du Pic Saint Loup Rose. If you were to go for a white wine try an unoaked Chardonnay, preferably from a cool climate like Chablis (From the Aldeby Wines list try the Petit Saint Aunes Blanc 2007). Alternatively if you prefer a red then try Beaujolais, but a village or Cru wine (from our range try Domaine du Grangeon Gamay)
• Chicken Salad with Cous Cous and Oranges - Take care the acidity in the orange can destroy and unwary wine! Try a Pinot Noir, but one that is not trying to be Burgundian, I would try a Pinot from Chile, but make sure it is not a cheap one pay say £8 or more. (From our list: The Domaine de Raissac Pinot Noir 2007)
• Bubble and Squeak Cakes - These look good, and when eaten with bacon, or a gammon steak would be great accompanied by something big, try a Barossa Shiraz, or a better Chilean Merlot or Carmenere (or better still the Domaine des 1000 Roses Cuvee Lea)
• Quick Tomato and Cream Sauce - Assuming you eat this with pasta, I would recommend opening a bottle of Chianti, or another Italian wine made with lots of Sangiovese. The wine needs to have sufficient acidity to cut through the cream and work well with the tomato. (From Aldeby Wines the Bois Moi from Le Chemin des Reves fits the bill in terms of slighty raised acidity)
• Fresh Mackrel with Roastred Rhubarb - This is difficult to match, but I would try an aromatic white wine, like Torrontes from Argentina, or Albarino/Alvarinho from Spain/Portugal.(From Aldeby WInes try the 100% Clairette - Cuvee Praelude from Mas de Valbrune)
• Rhubarb Tart with Marscapone Cream - this sounds lovely but not over sweet, so a sweet rather than luscious wine would work well, try a Sweet Chenin Blanc from the Loire, or possibly a Vin Santo from Tuscany. (From our list I would instantly go for Domaine Grangeon, Cuvee Grangeon, and if it didn't quite work with this dessert it would be lovely on its own after the meal!)

That's all for now, I will blog on Programme 3's recipes soon

Ian