English Cheese, Charcuterie & Wine

 England’s "terroir" has undergone a massive glow-up recently, and the quality of cool-climate viticulture coming out of regions like Sussex and Kent is truly world-class.

English Fizz is the crown jewel right now. Often made with the same grapes as Champagne (Chardonnay, Pinot Noir, and Pinot Meunier) and the same "traditional method," it has a signature high acidity.  But did you know it's also a great pairing with creamy cheeses (like Baron Bigod) or salty charcuterie (like fennel salami). The bubbles and acidity "cut" through the fat, cleansing your palate for the next bite.

Bacchus - often called "England’s answer to Sauvignon Blanc" -  is aromatic, elderflower-heavy, and crisp & Goats’ cheese is the classic partner here. Look for something like Rosary Goat Ash—the tang of the cheese matches the zing of the wine perfectly.

What about red wine?  English Pinot Noir maybe lighter than its Burgundian cousins, English red wines are becoming more complex.  This is the time for the earthy charcuterie, such as air-dried hams or venison bresaola. If you're doing cheese, a mellow, nutty cheddar (like Montgomery’s) is a winner.

Fly the flag for English wine, cheese & charcuterie and join us for a lip-smackingly tasty evening!

Your evening will include:   tasting samples of six carefully selected wines, cheese and charcuterie tasting samples, full wine notes & handouts, a 2 hour interactive presentation, with Q&A, led by our wine tutor.