English Sparkling Wines: A Quintessentially British Affair
Furleigh Estate is 85 acres of vineyard, lakes and grazing land surrounded by woodland. The area is teaming with wildlife; buzzards fly overhead; deer, pheasants and partridge roam the vineyard, while heron fish regularly from the lakes to which the resident geese return each Spring.
Enjoy one of their quintessentially English sparkling wines as an aperitif or with food pairings outlined below. You can purchase your next bottle with us in-store or from our online shop.
Furleigh Classic Cuvée 2014 – English Sparkling wines
This sparkling wine offers floral aromas of apple blossom interlaced with ripe melon and pear plus a delicate thread of minerality. On the palate the fine mousse marries citrus flavours of grapefruit and Sicilian lemon with a crystalline structure and zesty acidity.
Country: England Region: Dorset Grape: Chardonnay Volume: 750ml ABV: 12% Vintage: 2014 Price: £32.50 Suitable for Vegans: Yes Suitable for Vegetarians: Yes
Food pairing at home:
Serve this English classic well-chilled as an aperitif alongside canapés such as smoked salmon blinis, angels-on-horseback, or with a seafood platter including oysters. Also good with white fish, such as sea bass, sea bream or a creamy seafood gratin. Or you could enjoy it with your favourite local fish and chips!
Food pairing at Corkage:
HAKE – roast loin, bisque velouté, leeks
SOLE – whole Lemon Sole, brown butter, capers
SALMON – confit, with eggs, Bertinet sourdough toast
Furleigh Estate Rosé NV – English Sparkling Wines
This English Sparkling Rosé has a delicate salmon-pink hue with tiny bubbles. Enticing aromas of wild strawberries and white peach mingle with a hint of rosehip.
Country: England Region: Dorset Grape: 46% Pinot Noir, 40% Chardonnay and 14% Pinot Meunier Volume: 750ml ABV: 12% Price: £33.50 Suitable for Vegans: Yes Suitable for Vegetarians: Yes
Food pairing at home:
Serve as an aperitif, well-chilled. These English sparkling wines also pairs well with seafood such as tuna carpaccio, hand-dived local Lyme Bay scallops or pan-fried garlic prawns. Also good with Thai-marinated fish including sea bass, red mullet or gurnard cooked en papillote with lemongrass and ginger.