Pairing wine with food can be notoriously hard to do, and while there are some guidelines, there is no hard and fast rules on how to pair especially when you venture beyond the classic red meat and fish clichés. So, enter The English Vine. We’re here to help you pair our English Wines with food that our country does best: The Great British Takeaway!

Let’s start with a classic Bacchus. A white wine, with similar characteristics to Sauvignon Blanc, that’s easy drinking with aromatic flavours of delicate elderflower, uplifting citrus and grassy notes, and a perfectly balanced acidity. What better suggestion, than our very own Number One! To be enjoyed all year round and a perfect match for lightly spiced Asian takeaways like Thai, Vietnamese, or Chinese food!

Next up, we have one of the most widely planted grape varieties grown in England: Chardonnay. Produced in both still and sparking styles. Sparkling chardonnay has been said to be the next biggest rival to Champagne. With similar geographical latitude and climate (well sometimes), the quality of English Sparkling wine is on the rise! Flavours include crunchy green apple, zingy citrus and refreshing tropical fruits with a punchy acidity. Can be paired as an aperitif with your sushi takeaway, or to follow the trend of drinking sparkling wine with an infamous fish and chips! Our top pick is: Westwell Pelegrim.

Pinot Noir, another successfully grown grape variety grown in England, also belonging to the Holy Trinity of Champagne alongside Pinot Meunier and Chardonnay. Whilst domestically most of the juice from the Pinot will become a Classic Cuvée sparkling blend, a Rosé (still or sparkling) or in some cases a Blanc de Noirs, means the grape’s status as a single varietal still wine is to on the rise. Offering flavours of freshly picked raspberry, cranberry and red cherry as well as a slight hint of sweet vanilla. A great food pairing would be none other than a pizza, and Sharpham’s Pinot Noir is versatile enough to go with any toppings!

Summer screams for a rosé, and the English can make ‘em pretty well! Usually made from a blend of grape varieties, but in most cases the dominate grape variety is the good old Pinot Noir. Bursting with tangy strawberries, raspberries, cherries, all the berries! With a great balance between a crisp acidity and ripe fruits. This calls for the “marmite” kebab. Personally, I love them, the choices are endless and paired with an English rosé is a match made in heaven! Our top rosé pick is an organic wine from Albury, arguably better for your health than the food, but go-on indulge yourself.

The majority of English white wine produced is often a blend of several different grape varieties including Bacchus, Chardonnay, Seyval Blanc, Ortega, Pinot Blanc and Pinot Gris amongst others. So if you find yourself with a bottle of blended white, which leans on the off-dry side, an amazing match would be with a tongue tingling Indian curry! A little rule I like to follow is; the hotter the curry, the sweeter the wine. So, if you’re like me who loves a vindaloo, pair it with a Bacchus or an Ortega dominant blend! On the other hand, for a milder curry, go for a Chardonnay, Seyval blanc, Pinot Blanc, or Pinot Gris leading blend!

Now, who’s hungry?

Cheers to you Vine-Os!

Mumma Vino x

 

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