December is here, and to me, that means one thing: sparkling wine. I can’t think of anything that says celebration more than the sound of popping a cork. Champagne is absolutely fabulous. For centuries it’s been the drink of the monarchy, the drink of opulence, of occasion - and for good reason. It conjures images of luxury, grandeur and frivolity. Champagne is an amazing wine, it can be a mass-produced commodity or a true vision of love & terroir (French for place, its geographic individuality). But these days there is a stiff competition found a little more locally… Enter English Sparkling.Read More
Autumn for me is a favourite time of year, a couple of contributing factors are:
One, I've usually just returned from the coastal Sherry towns of Southern Spain or its capital Sevilla leaving me feeling inspired, rejuvenated and fully fueled with sherry and tapas!
Two, #International Sherry week begins during the month of October promoting and encouraging tasting, sharing and talking about these fantastic underrated wines. Granted we have to look beyond the assumption that these wines are solely for grandma to consume at Christmas. We have to start with an open mind and a guide to walk you through the different styles, and the best time to enjoy all what the wines have to offer.
Usually someones first experience of a fino or amontillado sherry is from a bottle that has been sitting in the back of a cupboard, or on a dusty shelf of a back bar! These wines need to be a little more understood to enjoy the full Sherry experience.
I will start with some ground rules when looking to explore Manzanilla or Fino Sherry .
Treat these wines in the same way you would treat a regular white wine, chill as a white wine and once opened keep in the fridge and consume within two to three days (ideal serving temperature between 6 and 8 degrees).
Remember if you can't manage a whole bottle search for half bottles, most good wine shops should have a selection of halves.
Serve in a regular white wine glass, ideally a tulip shape and never one of those old fashioned liqueur glasses!
Manzanilla wines are exclusive to bodegas in Sanlúcar de Barrameda. They tend to be a little lighter than fino with a hint of the sea, dry and fresh on the palate with some nice floral aromas such as chamomile and almonds. They are very fresh in the mouth with an ever so bitter aftertaste.
Fino ranges from a bright straw yellow to a pale gold in appearance, a herby, bready nose, again with almonds and delicate oak. Light, very dry on the palate with a wonderful nutty lingering finish.
Ideal as an aperitif and these wines sit nicely alongside the usual suspects of olives, nuts and Iberian ham. explore matching with pickled, fried and salty dishes such as boquerones, fried fish, vegetables such as marinated artichokes, and of course shellfish, crustacea and sashimi.
These particular wines have a low acetic acid content so they work exceptionally well with dishes with a marked acidity, try dishes that include a vinaigrette or a marinade, as well as the classic cold soups such as gazpacho and ajo blanco.
From the 5th - 21st October we have a fantastic opportunity to try some different plates on our menu! As part of Brighton’s Best Restaurants Top 20 we are joining our friends across the city to showcase our deeply flavored dishes. We offer a seasonal aperitif to start and then you can get stuck in to our wine list!
Price: £20 per person
When: Monday-Thursday 12pm – 10pm
To book: call 01273 724709 quoting OctoberBestRead More
Join us for your Christmas get together at Fourth & Church this December!
We have added a festive twist to our menu of small plates, hot & cold tapas and cheese and charcuterie boards.
As always there will be a huge selection of wines to choose from, including all of our festive favorites, English sparklers, Champagne, craft beers, Ports and Sherries by the glass or bottle to pair perfectly with all of our dishes.Read More
Beetroot gravadlax, dill creme fraiche, caperberries (serves four)
You’ll need to plan-ahead several days to make the gravadlax but it is worth it for a rich, buttery and deeply flavoured treat. The quantities listed will leave quite a bit of gravadlax left over but you get a better result curing a bigger bit of fish. The remaining gravadlax is delicious with brown bread and butter or with scrambled eggs and toast as a weekend breakfast.Read More
The Sunday Set wine flight is all about a small selection of wines chosen by us, for you to try each and every Sunday.
Wines you may not necessarily choose yourself, some of our favourites, or wines that are just screaming out to be sampled.
We will kick off with three of my favourites from Northern Italy.
First a white from wine maker Nunzio Ghiraldi, Trebbiano di Lugana is the grape variety, a distant cousin of Verdicchio and native to the southern shores of Lake Garda in the Northern region of Lombardy.Read More