What impresses you most about the wine producers in the UK ? As a new kid on the block , relatively speaking , there isn ’ t so much of a dogma around what producers should or shouldn ’ t do . Of course , traditional method sparkling wine is perhaps what we are more known for on the world stage - but there are so many inventive things happening . From exploring grape varieties , to orange wine , to co-fermenting , to using alternative packaging , to urban wineries and so much more .
What are your top tips for pairing Kent wine and food ? There is a saying in wine that what grows together shows together - and it couldn ’ t be more true of Kent produce . Off the top of my head the Biddenden Schonberger , with its notes of honey , lychee and elderflower is perfect with blue cheese , thanks to the contrast of salty and sweet . The Gusbourne Brut Reserve is fantastic with goats cheese and honey - the acidity of the Gusbourne cutting through the creaminess of the cheese , and honey is a flavour echoed in the wine itself . Then you have Westwell ’ s Summer Field Blend with its vibrant strawberry and cherry flavours , with a kick of black pepper on the finish - which screams out for charcuterie . And of course Squerryes Blanc de Blanc is a must for Whitstable oysters - as the wine acts like a squeeze of lemon would - pepping up the oysters and making everything come alive on your palate .
How important is sustainability for the English wine industry ? Sustainability is an issue for everyone , and as I previously mentioned with the English wine industry being so young it really allows the industry to be at the cutting edge of it . New wineries can be built with carbon emissions , energy use , wildlife and biodiversity needs at the forefront , and better practices can actually be the first practices to be put into place .
40 | Q & A WITH ALEESHA HANSEL