The Excellence of Salmon and Fizz

English Sparkling Wine and Scottish Salmon combining to deliver the people a wonderful flavour combination, quality smoked salmon with vintage English Bubbly, cut a few slices of cheese and a bit of bread, and you’ve got yourself a winner’s lunchtime meal, or go for something slightly unique, and place the salmon on a sheet of seaweed and sprinkle with some herbs.

Busi Jacobsohn

Run by a husband and wife team, Susanna Busi Jacobsohn & Douglas Jacobsohn, Busi Jacobsohn is located in The Blackdown Hills along the Somerset-Devon border in southwestern England.

Busi Jacobsohn – Blanc de Noirs 2018 – Tasting Notes

Aroma – “Champagne style aroma, with yeasty, buttery and citrus notes, with zesty red berries, orchard fruits, yellow floral, honey, sherbet lemon and hints of pastry and Danish pastry on the aroma.”

Flavour – “Refreshing, fizzy, zesty and zingy characters, fresh lemon with a hint of icing sugar, yellow apples, white floral, orchard fruits, a touch of honey, with a well-balanced red berry expression and nutty/biscuit finish.”

Silver Medal in the Zesty & Zingy Category at the Glass of Bubbly Awards 2022

H. Forman & Son

For over 100 years, H. Forman & Son have been in the fish business, respectfully earning the title of ‘the king of fish’, their story begins in 1905, when Lance Forman’s great-grandfather, Aaron ‘Harry’ Forman set up the family business with his son, Louis, in London’s East End. A Russian émigré with a family to provide for, Harry saw potential in the curing of fresh Scottish salmon.

The father and son team quickly convinced London’s foremost culinary establishments that smoked Scottish salmon was a gourmet delicacy and their “London Cure Smoked Salmon”, with its distinct delicate flavour, became London’s first ever protected food, giving it the same status as Champagne & Parma Ham.

The business still remains in family hands, with Lance Forman faithfully keeping the old traditions alive and in 2000 established Forman & Field, so that private consumers could access the same quality of smoked salmon that the firm were supplying to Michelin Starred Chefs.

I reached out to Lance Forman, to ask him a question: “What Do You Enjoy Most With Your Salmon?”

“Smoked salmon is an exceptionally versatile food – it can be dressed up, with a glass of Champagne, served simply atop a cream cheese bagel, served healthy with scrambled eggs for breakfast. I enjoy them all.” – Lance Forman

Salmon and Fizz Pairing – “The English Sparkling Wine partially cuts through the greasy fishy characters, leaving saline salmon characters on a bed of fresh herbs.”

Salmon with Cheddar and Fizz Pairing – “The sparkling wine cuts through the greasy characters, momentarily allowing the cheese to come through and take charge, then a delicate moment of saline then comes through with a finer flavour of salmon.”