[ad_1]
A vineyard in England’s Malvern Hills followed in the famous footsteps of Beaujolais and made a first bottle release in the UK’s first attempt to play the French at their own game.
Herefordshire County is perhaps not the first place you could imagine taking on the legacy of a world-renowned wine region. But one winemaker is doing just that: he has signed a deal to sell his wine with a high-end British supermarket chain.
Simon Day is a biochemist who has traveled the world studying winemaking techniques.
He believes that rising summer temperatures are providing a boost to British winemakers as rising temperatures ripen fruits faster, allowing farmers to experiment with grapes rarely grown in Britain before.
But it is not only the higher temperatures that explain the success of the wine.
“Being a biochemist helps with the science of winemaking,” he explains. “It’s really useful if things start to go wrong, but the main thing you rely on is your nose and your pallet.”
The way wine is produced also differs from traditional methods. The vineyard uses carbonic maceration which keeps the juice inside the grapes, speeding up the fermentation process.
The result is 2,500 bottles of grapes grown this summer.
Untap Luke’s report in the reader above.
.
[ad_2]
Source link
