Living on the Isle of Skye, you learn that food tastes different when it comes from just down the road. The air, the soil, and the sea all have their say. Crofters here still work small patches of land, raise sheep, grow root vegetables, and pull shellfish from the water. What ends up on the plate is simple, honest, and deeply local – the kind of food that deserves a glass of wine with real character beside it.
I often tell people that great pairings don’t need to be complicated. You don’t need a list of tasting notes or a sommelier’s vocabulary to get it right. You just need to notice what’s in front of you. That’s how I choose wines for my business, Wine Guy on Skye Ltd, based here on the Waternish Peninsula. Every bottle I bring in – from France, New Zealand, or England – has been chosen because it connects with real food and real people. I’ve met the winemakers, walked their vineyards, and seen how their values mirror the ones I find in the crofters who live just a few miles from me.
So, let’s pull up a chair at what I like to call the Crofter’s Table – a table where every dish tells a story about the land, and every wine helps tell it better.
Venison Stew and a Robust French Red
If you spend enough time on Skye, you’ll eventually see red deer moving through the heather. Their meat is lean, rich, and full of flavour – a natural fit for the island’s rugged climate. A slow-cooked venison stew with root vegetables is one of my favourite winter dishes. It’s earthy and comforting, the kind of meal that deserves a wine with enough backbone to match it.
A Côtes du Rhône Villages or a Bordeaux Supérieur works beautifully here. The blend of Syrah or Cabernet brings structure, spice, and dark fruit that stand up to the meat but don’t overpower it. The tannins complement the texture, and a touch of oak softens the edges. Pour a glass, let it breathe for a few minutes, and you’ll see how it settles into the meal like it was made for it.
Skye Lamb and New Zealand Pinot Noir
Skye lamb has a distinctive sweetness from grazing on salt-kissed grasslands. It’s tender, delicate, and a joy to cook – whether it’s a roast shoulder, grilled chops, or something as simple as a stew with rosemary and garlic.
For lamb, I often pour a New Zealand Pinot Noir from Central Otago or Marlborough. The soft red fruit, gentle acidity, and silky finish match the lamb’s natural sweetness perfectly. There’s something about the balance – a conversation between the savoury and the subtle – that feels just right. I’ve met the winemakers behind these bottles, and what struck me most was their attention to detail. They care about balance the way crofters care about soil and weather. That’s what I look for in a wine: respect for place.
Cullen Skink and English Sparkling Wine
Few dishes are more Scottish than Cullen Skink, that humble yet elegant soup made with smoked haddock, potatoes, and cream. It’s warming, comforting, and surprisingly sophisticated when made well.
Now, I know some people think soup doesn’t need wine. But that’s missing a chance to make the meal memorable. An English sparkling wine – something crisp, citrus-led, and mineral – works beautifully. The bubbles lift the richness, and the acidity cuts through the cream. The combination is clean, refreshing, and deeply satisfying.
I’ve always admired the winemakers behind these English bottles. They remind me of the crofters here – resilient, quietly ambitious, and proud of where they come from. Both work with challenging conditions and still produce something remarkable.
Haggis and a French Rosé
Haggis has a reputation that puts some visitors off, but once they try it, they usually change their mind. It’s rich, peppery, and full of depth – not unlike a good rosé from the south of France.
A western French rosé with its pale colour and subtle fruit balances the spice beautifully. It’s light enough to refresh your palate but structured enough to handle the dish. I like the contrast: rustic Scottish fare with a wine that speaks of sunshine and Mediterranean breezes. It’s a reminder that good food and good wine don’t need to share a postcode to get along.
Highland Cheeses and Loire Valley Whites
Cheese deserves more attention at Scottish tables. The Highland and Island cheesemakers produce some exceptional things — tangy goat cheeses, nutty hard cheeses, and creamy blues. My go-to pairing for a cheese board is a French Sauvignon Blanc or creamy English chardonnay.
The wines are vibrant and aromatic, with enough acidity to cut through the richness. I particularly like how a Sancerre or Vouvray interacts with a mature Isle of Mull Cheddar — sharp meeting sharp, in perfect harmony. Pair that with oatcakes and a drizzle of local honey, and you’ve got something special.
The Common Thread
Each of these pairings – venison and Rhône, lamb with a Pinot Noir, Cullen Skink and sparkling, haggis with a rosé, cheese with Loire whites – shares the same principle. It’s not about matching luxury with luxury. It’s about balance, respect, and understanding the rhythm of a meal.
Wine shouldn’t dominate the food or feel like an afterthought. It should join in – quietly, confidently, like another guest at the table. That’s why every wine I choose for Wine Guy on Skye has to earn its place. I need to know its story, its origin, and the people behind it.
Would you like to have your wines ready and waiting when you arrive at your holiday accommodation? Or maybe you’d like a private tasting that explores how Scottish ingredients work with French, English, and New Zealand wines? That’s exactly what I offer – bespoke tastings across the Isle of Skye and delivery across the UK.
I’m WSET qualified, but what matters more to me is connection. Helping people find wines they love, that make sense for how they eat, live, and celebrate. That’s what good wine is really about – it’s a way to bring people together, to talk, to listen, and to share something honest.
So, next time you sit down to a meal of Skye lamb, Highland cheese, or even a simple stew, think about what might go alongside it. Choose a wine that feels like part of the story. And if you’re not sure where to start, that’s what I’m here for.
You can discover the wines I’ve mentioned, order them for delivery, or arrange a tasting for your visit to Skye at www.wineguyonskye.com.