Sixteen Ridges Launch Sparkling Wine at Taste Talks
4th February 2016
Sixteen Ridges are the proud supporters of Taste Talks, an exclusive invitation only event being hosted by Royal Artist in Residence Jeremy Houghton and Cotswold Connoisseur Charlie Beldam; founder of the award-winning Cotswold Gold Rapeseed oil.
Taste Talks will see the launch of the much awaited Sixteen Ridges 2013 rosé and white sparkling wines. Liz Waltham, Business Development Director of Sixteen Ridges said: “This is a superb opportunity for us to introduce our wines to potential new customers who can try our range accompanying a highly inventive and locally sourced menu. We are thrilled to be involved and are looking forward to the evenings and to the opportunity of allowing our sparkling range to shine.”
Sixteen Ridges offer an emerging new range of still and sparkling wines produced at their Haygrove Evolution Winery in Ledbury. From their vineyard in Worcestershire, planted in 2007 primarily with the Pinot Noir grape, they began selling their still range of wines in 2014; retailing through artisan specialists such as Gloucester Services, Ludlow Food Centre, and The Nest Ledbury; as well as many reputable wine merchants across the country.
Taking place at Jeremy’s gallery just outside Broadway, the event brings together a wealth of influential chefs, hotel owners, architects and interior designers, to enjoy an evening of fine food, fine art and fine English wine. Never known for doing things by halves, Jeremy and Charlie have also enlisted the help of Relish Events and the inspirational combination of their Executive Chef Rob Goves, working in conjunction with cutting edge Chef Tobyn Excell, to devise an incredible 10 course taster menu using Charlie’s range of oils.
Liz added: “With such a varied menu we have been able to include our range of still and sparkling wines.”
English sparkling wine has excelled in the last decade, gaining an excellent reputation both in the UK and abroad. Our climate tends to suit traditional method sparkling, producing racy base wines that gain layers of complexity with ageing. Building experience and skill in the winery has helped to lift quality levels of English Wine to the point where they regularly outperform Champagnes in blind tastings and competitions.”
Photo credit: www.paulnichollsphotography.com
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