Here at Bon Coeur, we’re passionate about the burgeoning English wine scene. Wine drinking seems to have been introduced to England in around 43BC by the Romans. Over time, many amphorae for storing wine has been found in England - all of European manufacture, suggesting the wine was imported. However, in 1975, a large quantity of fragments of wine amphorae, made of local materials, were discovered just north of Edgeware, which point to English wine production.
Whilst no physical evidence of a Roman winery has yet been found, it is well known that there was an 11 hectare vineyard in Northamptonshire at the time. During this era, the taste was for very sweet wines, and it is probable that any efforts towards commercial winemaking failed, as the climate would not support the ripening necessary. Commercial wine making didn’t start until 1952, when Hambledon was established in Hampshire.
English wine has long been recognised for its quality, winning its first trophy at the International Wine Challenge in 2004. Many accolades have been bestowed on English producers since, including a Wine of the Year at the prestigious 2018 Sommelier awards.
Whilst English sparklers undoubtedly have the limelight, the progress of still wines has been remarkable, with a plethora of grape varieties finding great expression.
With summer (just about) here, it is perhaps a perfect time to emphasise the food friendly nature of some of England’s finest wines by suggesting some pairings which we hope will stimulate your appreciation of English wine. There is always a perfect English wine, no matter what the season.
We all need a little bit of luxury to cheer us up from time to time. Chapel Down Brut is a classic blend of Chardonnay, Pinot Noir, Pinot Meunier and Pinot Blanc. It has aromas of red apples, lemongrass and freshly baked bread, mingled with hints of strawberries and quince on the palate, with fine bubbles.
Rich, indulgent dishes work very well with this wine. A Sunday brunch of smoked salmon, poached eggs and Hollandaise sauce will do the trick! A wonderful ripe Wigmore or Waterloo cheese from Berkshire makes for a perfect cheese course at a cosy dinner.
Chapel Down also make this fabulous alternative to Sauvignon Blanc, which is bursting with aromas of freshly cut grass and citrus. The palate is full of elderflower and gooseberry.
Light bodied, crisp and refreshing, we chose this to accompany hand dived scallops at a recent Chef’s table event here at Bon Coeur HQ, and it was the best pairing of the evening. Try serving the scallops with crushed peas, dressed in a mint oil.
Sedlescombe Organic White Solaris 2019
Sedlescombe Organic Vineyard is one of the oldest vineyards in England, nestled in the Sussex countryside in an area of outstanding natural beauty. Originally founded by Roy Cook in 1979, the vineyard has a history of working with the environment and caring for the land. Solaris is a variety developed in Germany in 1975 and grown widely in Baden, often blended with Riesling.
Vibrant yellow lemon appearance, with orange zest and white peach aromas, developing into fresh citrus fruit on the palate with crisp acidity and a lingering finish.
it is particularly suited to lighter Asian dishes. A classic Thai salad of green mango with a touch of chilli, lime, coriander and some juicy prawns will be delicious. Summer lunch in the garden, anyone?
Silverhand Estate Silver Reign Charmat NV
Still on the theme of Summer, what could be more English than Strawberries and cream? With Wimbledon falling in the middle of July, it’s the perfect time to enjoy this wonderful tradition. Silver Reign is made from the three principal Champagne grapes (Pinot Noir, Chardonnay and Pinot Meunier) and is given its second fermentation in tanks giving delicate aromas of elderflower, pear and apricot, a fine mousse and a refreshing finish. With lingering flavours of citrus and ripe stone fruit, Silver Reign is the perfect accompaniment.
Nyetimber Cuvee Cherie Demi Sec NV
As Summer turns to autumn, we start to think about the plethora of fruit ripening in our orchards. September is the most productive month with plums, damsons apples and blackberries all making an appearance. For me, one of the most delicious autumn fruits is the quince. Although native to Iran, it has been cultivated on these shores since the thirteenth century. Grown in sheltered spots, the fruit comes to full ripeness in October. It can be cooked in many ways but my favourite is poached gently in syrup with a little lemon juice and zest along with star anise and cinnamon. The heady aroma will fill the house with notes of guava, apple, pear and vanilla. Serve very slightly warm with a dollop of mascarpone.
The Nyetimber Cuvee Cheri is full of ripe fruit flavours with notes of honey, sweet lemon and a hint of orange which make for a wonderful match.
On the savoury side, try it with some foie Gras, perhaps in a terrine with Guinea fowl and shiitake mushrooms.
