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http://timswineblog.blogspot.com/
UK-based wine blog that focuses mainly on wines available in supermarkets and other popular merchants.
I visited this winery during a recent visit to Henley-on-Thames. Went to the shop, tasted some wines, and bought some.I think this sparkling wine is made from Seyval Blanc, but I can't verify that because it doesn't say on the bottle or the website. (read full article)
Ridgeview is supposedly one of the finest sparkling wine producers in England. They do well in blind tastings, and their best wines are said to be on the same level as fine champagne.I decided to try a bottle to see what all the fuss is about. It's (read full article)
This is a contender for the Champagne deal of the Christmas season. There were all sorts of stories swirling around about the possible availability of cheap Champagne this Christmas, to an extent they were true. Vintage Champagne for under £15, an (read full article)
Sparkling wine is supposed to be THE wine to look out for from English vineyards. The cool climate is ideal for neutral acidic character in wines, that form a good base for sparkling wines.This offering from Denbies Vineyard in Surrey uses the so cal (read full article)
I've always found this Tasmanian sparkler pretty reliable. A blend of 50% Chardonnay, 45% Pinot Noir and 5% Pinot Meunier, it has pleasant flavours of apple and cinnamon.Interesting production method as well (taken from Oddbins website) - a long, co (read full article)
I first tasted this wine at a Wine Society tasting and it was one of those wines you just don't forget about. I included some in my next order, and I think it will probably be a regular for me.This is an off-dry sparkling wine made from the Mauzac g (read full article)
Outside of Champagne, my two favourite regions for sparkling wine are Burgundy (Crémant de Bourgogne) and Tasmania. You can usually get pretty good bottles from these regions for about £8 - £12. So, a Tasmanian sparkler for £4.99? It must be c (read full article)
This wine is the type of thing I'd serve to guests as an aperitif. However it sat in my fridge for ages because there never seemed a good time to open it due to the weather being rubbish and the general lack of dinner guests. That all changed last (read full article)
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