Join New York Times Head Wine Critic, Eric Asimov, on an effervescent trek to the English Vineyards where the soils are hospitable, the climate is ripe and the bubbles are making a name for themselves.
While the notion of English sparkling wine is not top of mind to most Americans – they are soon to learn otherwise.
“What marks these sparkling wines as distinctively English is both a spirited, glowing acidity and an orchard-fruit freshness. When all is kept in balance, the wines can be delightful.”
Taste five different sparkling wine producers from England with a guided discussion and input on the history and the current state of affairs from two of the most prominent English sparkling producers, Chapel Down, Gusbourne and Hattingley Valley.