English still working on it - with one exception
It is often observed that the occasional non-sparkling wines of the Champagne region provide a most compelling argument in favour of bottle fermentation. The same is largely true for England: while English fizz routinely sparkles, English still wine too often falls flat. Many of the wines I tasted at the recent English Wine Producers' generic tasting in London did nothing to benefit the category, being aromatically underripe and punishingly acidic. However, many more were perfectly well made with modern, ripe fruit and refreshing balance - but usually a price that simply does not stack up on a global scale. It would take...
Sorry, this page is available only to current Purple Pages members. If you're not a member, why not join today and meet a lively community of fellow wine enthusiasts?
If you are already a Purple Pager, please log in.
Sign up for Purple Pages
Paid membership access only