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Sometimes, charcuterie needs a friend in a glass. Oh, alright, often. Fine, always.
Our friends are Stanlake Park, English winemakers whose delicious wines are part of the cures for our products, because we believe that British charcuterie goes beyond the source of the meat alone.
So it's natural, terroir, terrific to pair our meats with fantastic wines from Natalia and Nico at the vineyard, and here's one now.
Hinton Reserve is a traditional method (like champagne) sparkler. Elegant flavours of white flowers, ripe citrus, quince and apples make a perfect partner for pork and hogget, particularly.
This non-vintage English sparkling wine is made with Pinot Noir and Seyval blanc grapes using the Traditional Method, the same technique used for Champagne and other famous sparkling wines in the world. The wine is aged for 12 months after a short second fermentation in the bottle, which gives a just slightly sparkling character, usually known as ‘frizzante’ in Italy.
It's vegan friendly, but in this context, that doesn't seem relevant.
12.5% ABV, and it's only a flipping award winner too:
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