English Fine Wine

English wine FAQs

How has English wine become so fashionable?

Few, if any, wine regions around the world have enjoyed such progress as English in the first quarter of this century. And the novelty factor has undoubtedly piqued the interest of many wine lovers, not least the more patriotic among them, who are justifiably delighted to see the country finally making wines that can rub shoulders with some of the world’s most notable names – not least Champagne. The ‘drink local’ element lends further lustre, especially with the rise of wine tourism at estates that cater for visitors via tours, dining and accommodation, and with the growth set to continue as the climate becomes more and more amenable to grape growing, there is no sign of the trend slowing any time soon.

What’s the difference between English Sparkling Wine and Champagne?

Much is made of the common factors that England’s vineyards share with Champagne – both in terms of the chalk soils (particularly prevalent in Kent and parts of Sussex), the relatively cool climate and – perhaps most significantly – the three core grape varieties used. Winemakers also use the same ‘traditional’ technique to achieve the all-important bubbles, via a secondary

fermentation in bottle (as opposed to the tank method of Prosecco, for example). The key points of difference are the core temperatures, which remain lower on this side of the channel, leading to more racy acidity and notes of orchard, rather than tropical, fruit. As a result of this, and the youth of the English wine scene, which means most producers have less reserve wine at their disposal, English fizz doesn’t tend to have that same lush creaminess of some of the very top vintage Champagnes.

Are there any decent English still wines?

In a word, yes. But not as many as there are sparkling wines. The whites lead the way here, and while there are several examples of classic Bacchus – England’s answer to Sauvignon Blanc with its zappy, gassy tones – it is Chardonnay that has got commentators most excited. The closest stylistic comparison here is probably Chablis, which shares the same cool climate and similar soils, leading to a tense, minerally, lean version of Chardonnay. That said, sites in Essex are enjoying more and more sunlight hours, thereby yielding riper grapes and, in the hands of a specialist such as Danbury Ridge, richer renderings, lent further weight by judicious oak ageing.