A week of English Sparkling Wine starts with Greyfriars
31st May 2017
Who does not enjoy a glass of bubbly and what better way to celebrate English (Sparkling) Wine Week (27th May – 4th June) than by opening a bottle of Greyfriars rosé brut and what a perfect setting is one of those warm early Summer’s evening picnics. As the sun sets offering its warm rays and the profiteroles are tempting us and with the rosé from Greyfriars perfectly chilled, we hit a combination that truly deserves sharing.
The Greyfriars rosé really is a refreshing example of an English Sparkling Wine, light raspberry and strawberry on the nose with a summer berry fruits taste. It shows lively and persistent fine bubbles even when served in a coupe. This wine has already received several awards in the industry and I can certainly see why!
Below are some further suggestions on foods you can enjoy with GreyFriars English Wines:
1) Afternoon Tea
Afternoon Tea doesn’t get much more luxurious than when served with a glass of chilled English sparkling wine. Full afternoon tea includes a selection of freshly cut sandwiches, delicious homemade cakes and warm scones served with clotted-cream and fruity preserves.
Alongside the tea, and for a little more indulgence, enjoy a fine glass of Greyfriars Rosé Reserve.
This award-winning sparkling rosé has a delicate pale colour reminiscent of a rosé from Provence. Hints of vanilla and Summer fruits on the nose with the fresh fruity flavour of berries pair beautiful with sweet treats and scones topped with lashings of cream and jam. £21 per bottle.
2) English Cheese
Floyd is a new soft hearted and distinctively fragrant cheese from the Surrey Hills. Made by Francis and Pam Gimblett not far from Greyfriars Vineyard in Haslemere, Floyd is a soft, washed-rind, cheese produced using milk from a small Jersey herd close to the dairy.
Greyfriars NV Sparkling Fumé pairs perfectly and brings out Floyd’s flavours. This light crisp wine has distinctive Sauvignon Blanc aromas of gooseberry and citrus. £15 per bottle.
3) Fish and Chips
Fish and Chips is an iconic British dish and sparkling wine is the perfect pairing with deep fried food. Greyfriars Classic Cuvée works well with the richness of the dish and the bubbles break down the starch giving a lighter crispier taste to the fish and chips. The Classic Cuvée for the classic British meal. £21 per bottle.
4) Chicken Tikka Masala
Greyfriars Pinot Gris really hits the spot with spicy food, especially Indian, like the British favourite Chicken Tikka Masala.
This aromatic English still white wine with refreshing acidity pairs perfectly with spicy dishes. The acid in the wine tones down the heat and leaves room for the fruitiness to express itself. £13.50 per bottle.
5) Rhubarb and Custard
Rhubarb and Custard is a quintessentially British dessert and works perfectly with Greyfriars signature Blanc de Blancs sparkling wine. This light fresh crisp wine has subtle hints of vanilla that match perfectly with the creamy custard.
As well as serving a chilled glass of the sparking wine on the side why not poach the rhubarb in the wine too to create a decadent adult twist on this much loved dessert? £21 per bottle.
During English Wine Week, pick up a bottle or two of Surrey’s finest wines and prepare to wow your palate.
ABOUT GREYFRIARS VINEYARD
Greyfriars is a range of sparkling and still boutique English wines of world class quality, made by Mike and Hilary Wagstaff and their family on the North Downs in Surrey.
The vineyards span 50 acres over three sites with 75,000 vines. The facilities include a state-of-the-art winery, chalk underground cellar, shop and tasting facilities.
The wines have won much acclaim and several major awards and medals at international wine competitions.
The Greyfriars collection comprises a vintage sparkling Rosé, Blanc de Blancs (oaked and unoaked), Classic Cuvée; non vintage Cuvée, Rosé and Fumé. The still wines include a vintage Gris and Fumé.
Co-founder of Glass of Bubbly. Journalist and author focused on Champagne & Sparkling Wines and pairing them with foods.