Famous Cocktails Around the World

Cocktails are more than just drinks; they are a window into the culture, history, and creativity of a place. While classics like the Margarita or the Martini are known almost everywhere, there are countless other cocktails cherished in their home countries but less known globally. These local favourites carry the flavours, stories, and spirit of the regions they come from, but more importantly, they’re completely delicious – so we’re missing out big time. Let’s explore 10 of these cocktails that are beloved in their corners of the world and deserve a spot on your cocktail list too.

Caipirinha (Brazil)

The Caipirinha is Brazil’s national cocktail and a symbol of its vibrant culture. Made with cachaça, a sugarcane spirit, it’s both refreshing and potent. This drink has deep roots in Brazilian history, often associated with festivities and the lively beach culture. The combination of lime and sugar beautifully balances the boldness of cachaça, making it a staple in Brazilian celebrations. For more information about the Caipirinha, click here.

Ingredients
50ml cachaça
1 lime, quartered
1 tsp sugar (white)

Method
Muddle the lime and sugar in a glass to release the lime’s juices. Make sure no crystals are visible. Fill the glass with ice and pour in the cachaça. Stir well and enjoy this zesty Brazilian classic.

Pisco Sour (Peru)

Okay, so this one may be too globally famous to include here – we’re not sure. Either way, it’s not a household name like Mojitos or Martinis, so let’s celebrate the underrated Pisco Sour.  Originating in Peru, it’s a cocktail with a rich cultural heritage. It’s crafted with pisco of course, a grape-based brandy, and traditionally served with a frothy top from egg whites. The drink is celebrated every year on National Pisco Sour Day in Peru. Its balanced blend of citrus, sweetness, and a slight bitterness from the bitters makes it a sophisticated yet approachable drink. So unique – you’ve got to try one at some point. More information and tips on mastering this Peruvian favourite can be found here.

Ingredients
60ml pisco
25ml lime juice
20ml simple syrup
1 egg white
3 dashes of Angostura bitters

Method
Shake the pisco, lime juice, simple syrup, and egg white with ice until frothy. Strain out the ice and repeat. Strain into a glass and top with bitters. Sip slowly and appreciate a Peruvian treasure.

Horchata Con Ron (El Salvador)

Horchata Con Ron is a creamy, sweet cocktail from El Salvador that combines the traditional horchata drink with a splash of rum. You can find it across Latin America and Spain. Horchata, made from ground seeds or rice, is popular across Latin America, but the addition of rum turns this humble drink into a delicious cocktail perfect for a cozy evening. The warmth of the rum complements the comforting, creamy flavours of the horchata, making it a must-try for those seeking something unique.

Ingredients
50ml white rum
100ml horchata
15ml simple syrup
Ground cinnamon for garnish

Method
Fill a glass with ice, add the rum, horchata, and syrup, and stir well. Garnish with a sprinkle of cinnamon and enjoy this creamy delight.

Rakija Sour (Serbia)

Rakija/Raki, a powerful fruit brandy, is Serbia’s national spirit, and the Rakija Sour is a modern twist that softens its punch with the addition of lemon and sugar. Rakija is traditionally consumed straight, but this cocktail version offers a refreshing take, blending the robust flavours of the brandy with the freshness of citrus. Loved across the Balkan peninsula.

Ingredients
50ml rakija (plum rakija preferred)
25ml lemon juice
15ml simple syrup
Lemon slice for garnish

Method
Shake the rakija, lemon juice, and syrup with ice. Strain into a glass filled with ice, garnish with a lemon slice, and enjoy a vibrant taste of the Balkans

Canchánchara (Cuba)

With Mojitos, Daiquiris, Cuba Libres and more in play, it’s difficult to become a flagbearer for Cuban cocktails, so we want to give a nod to the first. The Canchánchara is one of Cuba’s oldest cocktails, but probably the oldest, dating back to the 19th century. Originally served to Cuban soldiers, this rustic mix of rum, honey, and lime is simple yet potent. It’s a drink that carries the history of Cuban resistance and resilience, with each sip offering a glimpse into the island’s rich cultural tapestry.

Ingredients
50ml rum
20ml honey
20ml lime juice
Lime wheel for garnish

Method
Mix the honey and lime juice in a glass until the honey dissolves. Add the rum and ice, stir, and garnish with a lime wheel. Enjoy this historical Cuban concoction.

Ti' Punch (Martinique)

Ti’ Punch, short for “petit punch,” is a beloved cocktail in Martinique and other French Caribbean islands. Unlike most cocktails, it’s traditionally served “self-service,” where drinkers mix their own, adjusting the amount of lime, sugar, and rum to their liking. It’s a simple yet potent drink, reflecting the island’s laid-back and communal culture. If you’re unfamiliar with rhum agricole, it’s a popular style in ex-French colonies that uses sugarcane rather than molasses, giving grassier, earthier flavours.

Ingredients
60ml rhum agricole
1 lime wedge
10ml cane syrup

Method
Squeeze the lime wedge into a glass, add cane syrup and rhum agricole. Stir and add ice if desired. Embrace the relaxed Martinican approach to cocktail making and experiment with your own variations!

Sazerac (USA)

It’s difficult to pick a famous American cocktail that hasn’t made a big splash across the world, but the Sazerac remains very much an American cocktail. Hailing from New Orleans, the Sazerac is one of America’s oldest cocktails. This rye-based drink is a symbol of the city’s rich cultural heritage and delivers a beautiful peppery punch. The Sazerac’s combination of absinthe, bitters, and a sugar cube creates a complex, breezy, aromatic drink that’s both strong and smooth, perfectly capturing the essence of New Orleans.

Ingredients
50ml rye whiskey or cognac or bourbon
1 sugar cube
2 dashes Peychaud’s Bitters
Absinthe (for rinsing)
Lemon peel for garnish

Method
Rinse a chilled glass with absinthe and discard the excess. Muddle the sugar cube with bitters, add the whiskey or cognac, and stir with ice. Strain into the prepared glass and garnish with a lemon peel. Savor the rich history of New Orleans in every sip.

Michelada (Mexico)

The Michelada is a popular Mexican beer cocktail that’s a refreshing blend of beer, lime juice, and assorted sauces and spices. It’s often enjoyed on hot days or as a hangover remedy. Each region in Mexico has its own version, with different spices and ingredients, making it a versatile and deeply cultural drink. It’s not going to replace a simple pint in the UK any time soon, but with a lack of beer-based cocktails, maybe it’s due a popularity surge?

Ingredients
1 bottle of Mexican lager
15ml lime juice
2 dashes hot sauce
2 dashes Worcestershire sauce
Pinch of salt
Pinch of ground pepper

Method
Mix the lime juice, hot sauce, Worcestershire sauce, salt, and pepper in a glass. Add ice and slowly pour in the beer. Stir gently and enjoy this spicy, tangy Mexican refresher.

Singani Sour (Bolivia)

The Singani Sour is Bolivia’s answer to the Pisco Sour, made with Singani, a grape-based spirit that’s somewhat similar to pisco. This cocktail is a staple at celebrations and gatherings in Bolivia, offering a sweet and sour profile with a distinctive floral aroma from the Singani.

Ingredients
50ml Singani
25ml lime juice
20ml simple syrup
1 egg white
Angostura bitters for garnish 

Method
Shake the Singani, lime juice, simple syrup, and egg white with ice until frothy. Strain into a glass, garnish with a few dashes

Singapore Sling (Singapore)

The Singapore Sling is the national drink of Singapore, embodying the country’s tropical, vibrant spirit. This iconic cocktail, dating back nearly 100 years, is a perfect, heady mix of sweet, sour, and fruity flavours, ‘slinging’ you into the luxurious settings of Singapore. The cocktail is a delightful and complex blend of gin, pineapple juice, cherry brandy, and other exotic ingredients.

Ingredients
30ml gin
15ml cherry brandy
7.5ml Cointreau
7.5ml Dom Benedictine
120ml pineapple juice
15ml lime juice
10ml grenadine
Dash of Angostura bitters
Pineapple slice and maraschino cherry for garnish

Method
Combine all ingredients in a shaker with ice. Shake well and strain into a tall glass filled with ice. Garnish with a slice of pineapple and a maraschino cherry. Enjoy the tropical taste of Singapore!

For a world tour of diverse gins instead, click here!

The Best Supermarket Budget Friendly Rosé

The sunshine is here (sort of) and that calls for a generous splash of pink. The risk with cheaper supermarket Rosé is being burnt by a watery liquid with none of the ‘delicate’ notes you were promised, or a cloying sugar bomb. These incredibly well-rated supermarket gems on the other hand, provide all the fruity and elegant seduction without breaking the bank.  

The Best Budget Friendly Rosé at ASDA

Voga Italia Rosa

A proud winner of a Decanter World Wine Awards Bronze in 2024, this sparkler made from Pinot Gris grapes strikes the perfect balance between dry and sweet. With tart strawberry on the nose, a hint of spice, and a zesty finish with herbal notes, it’s got just the right amount of complexity. Plus, it's an absolute delight to drink and comes in a bottle that’s as stylish as the wine itself. Cheers!

Size: 750ml
ABV: 11%
Find here: £7.75

Kylie Minogue Prosecco Rosé

Kylie Minogue's Prosecco Rosé is as stylish and sparkling as the pop icon herself. Crafted in the picturesque Gambellara hills by Zonin, this elegant rosé blends Glera and Pinot Noir grapes for a burst of strawberry and raspberry flavours, with a touch of floral blossom. It’s crisp, fresh, and balanced, despite a little extra sweetness. The pale pink hue and the charming heart design on the bottle make it a star at any summer gathering. Kylie’s wine collection just keeps delivering hits.

Size: 750ml
ABV: 11%
Find here: £8.50 (usually more!)

The Best Budget Friendly Rosé at Tesco

Maison Castel Rose D'anjou

Maison Castel Rosé d’Anjou is a delightful Loire Valley gem that’s perfect for warm evenings. Behind its pale pink hue, you'll find an inviting burst of citrus and red fruits on the nose, leading to a beautifully aromatic palate. The balance between refreshing dryness and lingering strawberry sweetness with a hint of melon makes it a top-notch sipper. Ideal for those summer nights, and at under a tenner, it’s a bargain that’s hard to resist.

Size: 750ml
ABV: 11%
Find here: £9 (£8 Clubcard Price)

Cupiolo

Cupiolo Italian Pinot Grigio Rosé is a refreshing twist on the classic Rosé style. Made from Pinot Grigio grapes grown in the high-altitude Alto Adige region of Trentino, it offers a delightful medley of soft peach, zippy lime, and a touch of bitter orange. It’s light, citrusy, and packed with crisp acidity, making it a perfect match for seafood. With mellow citrus tones and ripe red berries, it’s a proper summer garden Rosé that grows on you with every sip. One of the best options around that crucial tenner mark.

Size: 750ml
ABV: 11%
Find here: £10.75 (£9.50 Clubcard Price)

The Best Budget Friendly Rosé at Waitrose

Champteloup Rosé d'Anjou Loire

Champteloup Rosé d'Anjou from the Loire Valley is a beautifully balanced Rosé that masterfully combines sweetness and freshness. Crafted by oenologist Serge de Bucy, this wine offers a fragrant mix of strawberry, cherry, and melon, all dancing together in a light, drinkable style. The aroma brings hints of green apple, peach, and honey, while the taste is buttery with just the right touch of acidity. With its rich character leaning more towards red than white, it’s a classic French Rosé perfect for any occasion.

Size: 750ml
ABV: 11%
Find here: £8.99

La Cerisa Rosa Pinot Grigio Rosé

La Cerisa Rosa Pinot Grigio Rosé is a delightful Italian Rosé from just south of Milan. With its inviting pale coral hue and delicate red berry aromas, it’s a real treat for the senses. Produced in the rolling hills of the Provincia di Pavia, this Rosé boasts a crisp, dry profile with a lovely balance of acidity. Expect flavours of strawberry, raspberry, and a hint of peach, all wrapped up in a smooth, refreshing finish. The pleasing after taste is a stand out actually.

Size: 750ml
ABV: 12.5%
Find here: £8.99

The Best Budget Friendly Rosé at Sainsbury’s

La Terrasse Rosé Pays d'Oc

This is as delicate and crisp as superb supermarket Rosé gets. La Terrasse Rosé Pays d'Oc is like capturing the essence of summer in a bottle. Crafted by the legendary Jean-Claude Mas, this Rosé is a blend of Grenache, Syrah, and Cinsault, offering a burst of luscious red fruits with a crisp, zesty finish. Pale and elegant, it pairs perfectly with light dishes and grilled fare. The little kiss of rhubarb is a perfect addition too. And the bottle – gorgeous. What’s not to like?

Size: 750ml
ABV: 13%
Find here: £10.50

Madame F Rosé Wine

Madame F Rosé is as stylish as it is delicious, with its glamorous bottle and vibrant blend of Grenache and Shiraz. This Rosé bursts with smooth strawberry sweetness, making it a crowd-pleaser. It’s also wonderfully food-friendly, pairing perfectly with seafood paella thanks to its citrusy acidity. Beyond the wine itself, there’s plenty to applaud—especially its collaboration with Queer Britain, supporting the creation of the UK's first LGBTQ+ museum. A snazzy frog, a worthy cause, and a delightful Rosé – yes please.

Size: 750ml
ABV: 12%
Find here: £9.50

We almost always feature a couple of Rosés in our regularly updated Supermarket Wine Bargains, so if you’re after the best discounts each month head over there and find your shop!

What is a Carajillo?

You’ve heard of Irish Coffee… you’ve heard of the Espresso Martini, but what about the Carajillo – a trending cocktail that’s as bold as it is beloved. Does it put them all to shame?

Originating from Spain, this classic concoction blends the robust flavours of coffee with the warm embrace of brandy or, more commonly today, Licor 43, a sweet Spanish liqueur – that’s it, two ingredients. Some say its origins lay with busy Barcelona workers who didn’t have time to enjoy their coffee and something stronger… so simply combined them. Hence the name deriving from the Catalan expression ‘Que Ara Quillo’ meaning ‘I’m leaving’.

Picture this: a shot of espresso kissed by the golden hue of Licor 43, with hints of vanilla, cocoa, citrus, and peppery, cinnamon spice swirling together in perfect harmony. It's a drink that’s as comforting as it is energising, making it a favourite among those who appreciate intense flavours. Whether enjoyed as a post-dinner pick-me-up or a winter warmer, the Carajillo’s irresistible mix of sweet and bitter notes has charmed its way into cocktail lovers’ hearts.

The Carajillo changes where it goes, however. Even In Spain, any brandy could be used as well as sprinklings of cinnamon and fresh lemon peel. In Cuba, the serve more commonly uses rum. In Mexico? You’ll find mezcal used, as well as favourite coffee liqueurs like Kahlúa or Tía María. So, whilst the most popular recipe is below – don’t be afraid to take your espresso and combine it with whatever your heart desires!

Ingredients:
30ml Licor 43 (or brandy)
30ml hot espresso coffee
Ice cubes (optional)

Method:
Pour the Licor 43 into a glass. Add the hot espresso coffee. Stir gently to combine. If desired, add a few ice cubes to chill it down. Normally there’s no garnish but you could include coffee beans, cocoa dusting, lemon or cinnamon sprinkle – all work. Finally, enjoy and let the Carajillo soothe your soul.

Lewis Hamilton Creates Non Alcoholic 'Tequila'

For those who are fans of the taste of Tequila and F1 Racing, we have news of an exciting collaboration! Lewis Hamilton has ventured off the racing track and into the world of Tequila by helping to create Almave, a brand new non-alcoholic ‘Tequila’.

So, who else is part of this amazing joint venture as well as the 7 time formula one world champion, Sir Lewis Hamilton? It is none other than renowned biochemist Iván Saldaña, creator of some of Mexico’s most innovative spirits. Saldaña founded Casa Lumbra in 2011, which went on to create favourites such as Ancho Reyes, Abasolo Ancestral Corn Whisky and Montelobos Mezcal, to name but a few. However, until Lewis Hamilton got involved they had not yet created any non-alcoholic variations.

There are other options of non-alcoholic products aimed at Tequila fans on the market, but Lewis felt they were all missing something, they didn't quite make the podium so to speak! The exciting fact about Almave is the process used to make it captures that same level of taste and enjoyment found in the alcoholic equivalent. Almave is made from blue Weber agave, using traditional tequila production, with a multi step distillation process in traditional copper pots. The difference is fermentation is completely skipped, so it remains totally alcohol free, while still keeping all the taste and feel of traditional tequila. This does, however, mean it cannot officially be called Tequila, as true tequila is required to have alcohol content.

What does it taste like you might ask? Well, there are two different options, Amabar and Blanco, which replicate the flavours found in aged (Amabar) and Blanco/Silver (Blanco) tequila. The Amabar is dark and rich with aromas of caramel and vanilla and flavours of brown sugar, Allspice and Cacao. Blanco has more of a fruity, sweet and herbaceous note with a hint of acidity.

If you’re looking for other ways to enjoy this non-alcoholic ‘tequila’, here is a fabulous mocktail suggestion…

ÁMBAR CARAJILLO

Ingredients
2 oz Almave Ambar
1 oz Cold Brew Concentrate
0.5 oz Agave Nectar
3 dashes Orange Bitters
1 dash Aromatic Bitters
A dash of salt

Method
Combine all the ingredients in a shaker, add ice and shake vigorously. Strain the mix into a small coupe glass, making sure to shake out all that good foam for a nice head. Lightly squeeze an orange peel on top and enjoy!

Amabar
Size: 700ml
Find here: £27

Blanco
Size: 700ml
Find here: £24

Why Do You Decant Wine?

Decanting wine might seem like a fancy ritual reserved for sommeliers and posh dinner parties, but there's more to it than just looking impressive. Whether you're a budding wine enthusiast or someone who just enjoys a good glass of red after a long day, understanding why and how to decant wine can make your drinking experience that much better. After all, the painful part is spending money on the bottle – you may as well get the most out of it after that. Plus, it may give you an excuse to whip out that beautiful decanter you’ve been eyeing up!

Why should I decant wine?

In a nutshell, the main reason for decanting wine is to enhance its flavour and aroma, making your sipping experience more enjoyable. By transferring the wine from its bottle to a decanter, you’re allowing it to breathe, which means it gets exposed to oxygen. This exposure softens harsh tannins, particularly in younger reds, and helps to release the wine's bouquet—think of it as letting the wine stretch its legs after being cooped up in a bottle for years.

The same thought process can also be applied to pieces from a broken cork, so this is a handy way to save wines cursed by this.

Additionally, decanting can help separate the wine from any sediment that might have formed, especially in older vintages, ensuring you don’t get a gritty surprise in your glass.

When should I decant wine?

Not every wine demands the same decanting treatment. Generally, bold red wines like Malbec, Cabernet Sauvignon, Syrah, and Bordeaux benefit the most from a good dose of oxygen. These wines are often tannic and structured, so giving them some time in a decanter can work wonders in softening their edges.

However, it’s not just about the big reds. Some white wines, particularly those with complex structures like Chardonnay, can also benefit from a quick decant. It’s less common but can make the flavours more expressive. Just don’t overdo it; whites are more delicate and can lose their freshness if left exposed for too long. And not just whites, but all wines deteriorate once excessively oxidized.

On the other hand, there are times when you should avoid decanting. Delicate, older wines—especially ones over 15-20 years—might fall apart quickly once exposed to air. If you do decant these, it’s best to do so gently and serve them soon after to enjoy the fleeting but magical moment they offer.

There may be the rare occasion when you wish to evaporate away the pungent aroma of a sparkling wine and a gentle decant can soften aggressive bubbles, but as a rule we suggest avoiding it because it’s not that beneficial, and you run the risk of killing off all the bubbles.

How to decant wine?

Decanting wine is simpler than it sounds, but it isn’t as simple as uncorking and allowing a small amount of air to flow into the bottle. First, stand the bottle upright for a few hours before you plan to decant, especially if it’s old, to allow the sediment to settle at the bottom. Then, slowly pour the wine into the decanter in a steady, slow stream, aiming to avoid disturbing the sediment - you want this to remain at the bottom.

If you’re feeling particularly cautious, you can use a light source, like a candle, under the neck of the bottle to see when the sediment is getting close to the mouth. You might not want to waste a drop, but leaving a tiny bit of liquid in the bottle is essential for leaving sediment behind. Once the wine is in the decanter, let it sit for the desired time—or dive straight in if you’re impatient!

Do I need to buy something to decant wine?

If you’ve got an interest in wine gadgets, you’ll have seen decanters in various forms because they certainly draw the eye; swan, duck, cornett and standard are all common shapes. If you want to get specific about it, you can adapt your decanter to the wine. For example, a fuller-bodied red needs lots of oxygen contact, but a lighter one only requires a smaller decanter. You could also just adapt this by increasing and decreasing the time exposed to air though.

Another option is the aerator, which attaches to the end of a wine bottle and allows you to pour wine directly into a glass while introducing air into the wine. These can be very small and vary a lot in how they work and the effect they have on your wine.

If you always thought decanting was just for show, then now you know! Next time you uncork a juicy red why not give it a whirl? If you want to know how your glass can affect the liquid, try this guide!

The Best British Summer Wine and Cheese Pairings

Food and Drink in Britain have been intrinsically connected for over two thousand years since the Romans turned cheesemaking into an industry to complement their belief that wine was a daily necessity. Historically it’s become widely accepted that cheese and wine go together as one of the ‘Greatest Of All Time’ (G.O.A.T) food and drink pairings. 

SUMMER LOVING 

Last month the UK celebrated National Cheese & Wine Day. Yes, we love the combination so much, that we have a national day for it - in summer. Traditionally the average Brit racks up the lion’s share of their annual cheese and wine consumption around Christmastime. Most often when we shop for cheese in December we’ll pick out a selection of familiar favourites including French soft cheeses and a generic fuller-bodied red wine to go with it. Or if we feel lazy we’ll opt for a cheese selection pack from the supermarket for our Christmas table. Forget for a moment your winter-time ‘Port and Stilton’ mindset and let’s take this duo al fresco for summer. Think picnics, opulent seaside snacking and sipping, proms in the park, music or food festivals or any other outdoor grown-up gathering with or without kids around. 

For this article I connected with DRINKLUSIVE mentor, Cheese and Wine Connoisseur Jessica Summer from mouseandgrape.com. Mouse & Grape has been featured in top publications, on BBC Saturday Kitchen and BBC Radio London thanks to Jessica’s ability to demystify wine and cheese pairings with her engaging storytelling. Beyond her media presence, she collaborates with brands and serves as a judge in cheese and wine competitions. I asked her: 

“What are some of the best British wines to drink with cheese for a summer picnic?”  

In this article, I share five of Jessica’s pairing recommendations from different regions of the UK and add some additional suggestions to include in your picnic hamper. Jessica’s rule of thumb when it comes to British cheese and wine pairing is “what grows together goes together”.

It seems, contrary to common belief, red wine does not always make the best companion for cheese. The UK boasts such a wealth of artisan cheeses (750 different varieties compared to France’s 400) we should perhaps refrain from reaching for something French de rigueur, and instead see our nation’s craftsmanship as an opportunity to Buy British, try new varieties and support our cheesemaker’s businesses in the process. If travelling in the UK this summer, do make sure to taste the local cheeses and wines whilst you’re away too. According to Jessica, the unique terroir of each region is expressed in their cheese and wine, weaving together a fascinating story of their origin. Terroir refers to how the environment, including soil, climate, and other natural factors, influences the taste and characteristics of cheese and wine. It gives them a distinct sense of place and identity. 

The British wine scene is experiencing a remarkable surge in popularity, particularly in the realm of sparkling wines. “An astonishing 79% of medals awarded to English wine are granted to sparkling wines. A remarkable 30 British Vineyards have been recognised and celebrated in recent years for their contributions to the world of wine. In a similar vein, British cheeses have been causing quite a stir on the international stage with an impressive tally of awards at the World Cheese Awards.”

HAMPSHIRE 

Hampshire’s temperate maritime climate and diverse soils create favourable growing conditions for Chardonnay and Pinot grape varieties allowing for several sparkling wines to be produced on various vineyard estates across the county.

The region’s agricultural traditions and local expertise combine with the nutrient-rich and diverse Hampshire pastures where dairy cows graze and produce exceptional milk for cheesemaking. 

Jessica’s Top Hampshire Selection: 

Hampshire Cheese Co Winslade and Hambledon Classic Cuvée NV 

Winslade is a cross between a Vacherin and Camembert encircled by a spruce strip to impart a delicate woody aroma. The cheese is matured and sold when it’s fully ripe, rich, silky smooth and gooey. Its flavour is full, fruity and complex but not overpowering. It has a floral earthiness. 

Find here: £9.50 (230g)

Hambledon Classic Cuvée NV is a heavenly, multi-award-winning sparkling wine produced exclusively on the Hambledon estate on the southeast-facing chalk slopes of Windmill Down in the South Downs National Park. It has quintessential British aromatic blossom characteristics and tasting will elegantly unfold to reveal layers of floral and stone fruit aromas. 

Size: 750ml
ABV: 12%
Find here: £26.99

If picnicking, remember to pack a mini chopping board and paring knife in your hamper before you set out because we reckon this duo will be best served with freshly cut wedges of Granny Smith apple to counterpoint the creamy Winslade. Charcuterie and cornichons also recommended. 

SOMERSET

Somerset’s clay, limestone and loam soil provide diverse conditions for several grape varieties to thrive in the region’s climate which allows for a wider range of flavour profiles of wine. Vineyards mainly focus on Pinot Noir, Chardonnay, and Pinot Meunier.

Nestled in the heart of the Westcountry are lush pastures and world-renowned expertise in cheesemaking that yields high-quality cheese to reflect the unique flavours of the local terroir. Cheddar, of course, takes its name from the village in Somerset of the same name where it originated, but as cheddar cheese has no Protected Designation of Origin it can be produced all over the world.

Why not try something different to Cheddar, from the same terroir?

Jessica’s Somerset Pairing Recommendation: 

White Lake Dairy Driftwood

Driftwood is a beautifully creamy and soft-textured cheese made from unpasteurised goat’s milk. It’s an ash-coated, young, fresh and zesty cheese with a pleasing saltiness which perfectly complements the elegant and aromatic nose of Wraxall’s Bacchus wine, also produced in Shepton Mallett.

Find here: £12.50 (215g)

Wraxall Vineyard Bacchus Reserve

Delicate and floral with flavours of ripe orchard fruits and spring blossom, it has a lovely richness from 20%-barrel fermentation in neutral oak. This still white wine is supported by a bright mineral core and a long, persistent finish which beautifully accentuates the citrusy notes in the cheese, while the wine’s fruity qualities shine, creating a delightful symphony of flavours. This pairing is delicious with a little dollop of chilli jam.

Size: 750ml
ABV: 12.5%
Find here: £22

NORFOLK & SUFFOLK

The region’s diverse soils, ranging from sandy to loamy and clay, accommodate various grape varieties, each adding distinct characteristics to the wines. Combined with the skill of local cheesemakers, this fertile landscape yields a variety of top-notch cheeses that authentically reflect the region’s flavours imparted by its soil and vegetation. 

Jessica’s Top Norfolk/Suffolk Combination: 

Fen Farm Dairy Baron Bigod

Fen Farm’s Baron Bigod is a stunning brie-style cheese, with a rich, full, earthy flavour and a lingering finish. It’s made by Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk. 

Find here: £9.50 (250g)

2022 Flint Vineyard Charmat Rosé

Flint’s iconic Charmat Rosé blends the grapes of England (11 varieties matched to Flint’s Norfolk terroir) with the production method of Prosecco making it the perfect sparkling rosé aperitif for a summer evening. Beautiful pink hues and lifted fruit aromas, the 2022 vintage exudes the essence of Summer Fruit Pudding and has a satisfyingly thirst-quenching finish to complement the creaminess of the cheese. The earthy flavour contrasts with the fruity cheese and brings out the wine’s strawberry and cream flavours. For this reason, as well as your cheese and local breads, you might as well include some fresh juicy strawberries and grapes in your hamper too.

Size: 750ml
ABV: 12.5%
Find here: £24.75

OXFORDSHIRE & BUCKINGHAMSHIRE

Oxfordshire and Buckinghamshire have diverse soil types, including limestone-rich soils in some areas, which offer excellent drainage for vineyards. Other parts have clay and loamy soils, suitable for different grape varieties. 

Both regions experience a temperate climate with moderate summers and mild winters, creating favourable conditions for grape cultivation and fertile pastures for grazing. 

Jessica’s Top Oxfordshire/Buckinghamshire combination:

Nettlebed Creamery Bix

Though technically not from the same county, the vineyard and farmhouse dairy are just 30 minutes apart (across the boundary) so this irresistible combination simply couldn’t be overlooked. Made in Henley-on-Thames, Oxfordshire, Nettlebed Creamery’s Bix, is a soft cheese with a luxurious, evolving texture from crème fraiche to clotted cream, ultimately transforming into a creamy, rich delight.

Find here: £5.95 (100g)

Harrow & Hope Blanc de Noirs 2018

It pairs perfectly with the superb brioche and berry-fresh English fizz from Henry Laithwaite’s trophy-winning Harrow & Hope vineyard in Marlow, Buckinghamshire. This ensemble embodies all the winning flavour elements of the classic British strawberries and cream – a truly quintessential English experience!

Size: 750ml
ABV: 12%
Find here: £42

DEVON

The region’s milder winters and warmer summers allow for a longer grape-growing season, resulting in wines with distinctive regional characteristics. With a mix of sandy and clay soils, South Devon cultivates various grape varieties, while its nutrient-rich pastures support high-quality milk for cheese-making. The skilled cheesemakers and fertile landscapes contribute to a variety of high-quality cheeses, reflecting the terroir’s influence and establishing Devon’s reputation as a notable destination for wine and cheese enthusiasts seeking distinctive and outstanding products. 

Jessica’s Top Devon Combination:

Sharpham Dart Valley Reserve

Set in a south-facing bowl and overlooking the River Dart, Sandridge Barton, the home of Sharpham wine, produces outstanding English wines just 9 miles away from Sharpham Dairy. Their ripe and fruit-driven white wine showcases stone fruit notes of white peach, while the rounded palate features sweet apricot and subtle spice.

Size: 750ml
ABV: 11%
Find here: £16.49

Sharpham Ticklemore Goat

Pair it with Ticklemore Goat, a stark white cheese with a delicate texture and mellow, herbaceous flavour. This perfect pairing elevates the creamy character of the cheese and enhances the peach flavours in the wine, making it an ideal choice for a delightful summer indulgence.

Find here: £6.50 (220g)

So there you have it. Five new cheeses to try matched with a quality English wine from a vineyard of the same region. By embracing our rich culinary heritage and exploring the unique terroir of each region, we can truly appreciate the magic that happens when cheese and wine come together. So, the next time you plan a cheese and wine gathering, whether in or outdoors (and whatever the season) remember to follow Jessica Summers’ “what goes together grows together” rule.

And don’t just default to buying French wines and cheeses, remember to explore the many award-winning hidden gems of Britain. If you still wish to retain a little French in your life, try spending more of your disposable income on good quality food like the French do, and eat cheese for breakfast like they do on the continent. It’s healthy, it fills you up and has loads of nutrition. Yes, it has fat, but we all need a bit of that. And next time the occasion arises to buy a special gift for a cheese lover or you just want to indulge yourself, check out The Ultimate Rosé Cheese Hamper from Mouse & Grape for £75. There’s an option to add blue cheese to your order, as well as truffle honey and a corkscrew. Ooh la la. What’s not to love about that?

By Robbie Jerram

Hooch - The Best Mixer You've Never Thought Of

With home bartending having a moment in the spotlight like never before, people who have never worked in a public-serving bar a day are coming up with their own cocktail recipes at home, and we could not be happier about this!

Home bartenders who have done their due diligence on cocktail theory often come up with some wild ideas that the professional bartender would not. This is for a few reasons; professional bartenders are so steeped in bar culture that even though they may have the idea to use boozy lemonade as their lemon, sugar, and soda elements in their Tom Collins, they may avoid putting it into practice as it seems sacrilegious. The home bartender, on the other hand, could not care less. Secondly, bartenders consciously or otherwise, are always thinking about serviceability (how quickly can the drink be made on a busy Friday night), and sellability (bars at the end of the day, are businesses that need to make money to survive), whereas the home bartender only thinks about making a drink for their own enjoyment.

This fresh perspective allows for creativity that can only be achieved via a lack of experience behind a bar. The reason I speak about this is that Hooch, the wonderfully boozy lemonade, gets regular use in dive bars and nightclubs but is understated and underused when it comes to higher-end cocktail bartending, and I think that is a shame. Let’s take a look at some incredible mixed drinks made with Hooch that would not be out of place in a dive bar, the home bar, or a high-end cocktail bar.

GIN AND HOOCH - GOOCH/LAZY COLLINS

The gin and Hooch is a serve that has gotten its flowers many times over in dive bars and local pubs, but with an ever so simple adjustment, can become an incredibly balanced, elevated take on the 2 ingredient highball.

That’s not to say that the 2 ingredient highball is bad, on the sweeter side of the balance, it is a refreshing albeit slightly boozier expression of a Tom Collins. Quicker, easier, and cleaner to make with an extra kick of booze - what’s not to like?

We recommend adding a splash of Campari, or another red Italian bitter to balance out the sweetness of the Hooch, and a splash of a dry fortified wine (think fino sherry or dry vermouth) to add another layer of complexity!

Ingredients:
25ml Gin
10ml Campari or your favourite red italian bitter
10ml Fino Sherry or your favouirite dry fortified wine
Top with Hooch

Method:
Combine all ingredients in a highball glass with ice. Garnish with a lemon wedge and (optionally) a cherry.

YELLOW VELVET

This is a drink inspired by the absurdity of the Black Velvet cocktail. A splash of Guinness then topped with Champagne seems ridiculous until you actually try it, at which point you realise that it is in fact, delicious.

The black velvet format was pushed even further left of field by the team at Passing Fancies in Birmingham who created the white velvet. The ingredients read as: Blanc de Blancs / Stella Artois / Trust

And trust is exactly what you should give these guys. As an ardent Black Velvet fan myself, I was sceptical until I actually tried it and was pleasantly surprised, and also inspired. Inspired to try and throw my hat in the ring of ____ Velvet cocktails, and hence the Yellow Velvet was born!

Taking exactly what the format requires - 2 ingredients, one being champagne, and the other being traditionally beer, but using my artistic license to allow for Hooch which fits into the category of canned bevs sitting at around 5% ABV. The result is reminiscent to a French 75 with extra sharp bubbles and the booziness toned down a touch, an excellent brunch cocktail, if I do say so myself!

Ingredients:
25ml Hooch
Top with Champagne

Method:
Pour (both pre-chilled) ingredients into a champagne flute and garnish with a lemon twist or serve naked.

STRAWBERRY LEMONADE

Calling all Strawberry Daiquiri lovers! This drink is bang down the middle of a Strawberry Daiquiri and a French 75. The result is a sweet and sour, long, refreshing number that does better in a highball over ice than it does in a flute. The sweet summeriness of the Strawberry Daiquiri that gets an extra kick of citrus from the Hooch, as well as the lovely lift from the carbonation! This drink is definitely one to enjoy during these late summer months before the autumn rain starts to set in.

Ingredients:
35ml White Rum
20ml Fresh Lime Juice
15ml Strawberry Syrup
2 Medium Strawberries (Hulled and Quartered)
Top with Hooch

Method:
Combine all ingredients except Hooch into a shaker tin and shake over ice. Fine strain into a highball glass filled with ice. Top with Hooch. Garnish with a lemon wedge and a strawberry.

LEMON BASIL SMASH

Have you ever had a gin basil smash? Have you heard of one? If you don’t know, get to know! This summer sour with a herbaceous kick is a delicious refresher on a warm summer day, and even better when topped with Hooch! This takes the punchy flavour of basil, which may be polarizing to some, and lengthens it with everyone’s favourite boozy lemonade!

Ingredients:
40ml Gin
20ml Fresh Lemon Juice
10ml 2:1 Simple Syrup (15ml if using 1:1 Simple Syrup)
6 Basil Leaves
Top with Hooch

Method:
Combine all ingredients except Hooch into a shaker tin and shake over ice. Fine strain into a highball glass filled with ice. Top with Hooch. Garnish with a lemon wedge and fresh basil leaves.

SHANDY NO. 2

Picture this, you were out late last night, maybe later than you should have been, and wake up with a sore head. Your normal cure would be to take a nap on the sofa after a big feed, but not today, you’re due at the pub to meet friends in an hour.

Of course, a regular shandy is a great corpse reviver within itself, but in my humble opinion, a lot of commercial lemonades lack the complexity that a good lemonade brings. Hooch captures all the flavours of lemons perfectly! The sweet floral notes from the peels, the acidity from the juice, and the bitterness from the pith.

Asking for a bottle of your favourite lager, a bottle of Hooch, and a pint glass may raise a few eyebrows, but you won’t be caring about that as the cold, crisp combination of beer and lemonade fix your sore head.

Ingredients:
1 330ml Can or Bottle of your favourite Lager
1 330ml Can or Bottle of Hooch

Method:
Combine both ingredients into a pint glass and enjoy!

LEMON-LIME MOJITO

Possibly the most obvious drink to put Hooch in, but that does not make it any less delicious! Rather than using plain old soda water to lengthen your Mojito, add a splash of Hooch and your drink gets an extra citrus kick, with some boosted complexity! Plus, lemon-lime is always better than just lime, right?

Ingredients:
40ml White Rum
20ml Fresh Lime Juice
10ml 2:1 Simple Syrup (15ml if using 1:1 Simple Syrup)
6-8 Mint Leaves
Top With Hooch

Method:
Combine all ingredients except Hooch into a highball glass. Add crushed ice and churn until cold. Top With Hooch. Garnish with a straw, mint leaves, and lemon and lime wedges.

By Fowwaz Ansari

Around the World in 12 Pinot Noir

Image credit: Deutsches Weininstitut

Pinot Noir

The Diva or ‘heartbreak’ grape from Côte d’Or in Burgundy owes its French name to the black pine cone shaped clusters. It is thought to originate from the first century and predates Cabernet Sauvignon by at least a thousand years. Not many grapes could claim Hollywood theme as seen in the 2004 cult film ‘Sideways’; in which Miles (played by Paul Giamatti) ruminated why he is so obsessed with Pinot Noir:

“It’s a hard grape to grow. It’s thin-skinned, temperamental, ripens early. It’s not a survivor like Cabernet which can grow anywhere. Pinot needs constant care and attention … they can only grow in these specific tucked-away corners of the world; and only the most patient and nurturing of growers can do it … only somebody who takes the time to really understand Pinot’s potential can then coax it into its fullest expression … its flavours are just the most haunting, brilliant and thrilling and subtle and ancient on the planet.”

The early ripening Pinot Noir is extremely sensitive to terroir (both geography and micro-climate). So much so at a parallel tasting of two 2014 Hirsch Vineyards Pinot Noir from the Sonoma Coast in California (East Ridge vs West Ridge), they couldn’t be more different.

Planted somewhere hot, it will ripen too fast and lose all the intricate flavours and nuances Miles is mesmerised with. When done right, Burgundian Grand Crus still set the benchmarks of excellence. Pinot Noir is rarely blended for still wine, except in champagnes with chardonnay and its cousin Pinot Meunier. 

Image credit: Vins de Bourgogne

Due to the scarcity of land across Burgundy suitable to grow Pinot Noir, and a distinctive constraint in maintaining high quality with low yields on the slopes, many top growers produce very little Bourgogne and good co-operatives are rare. In Burgundy it is the vineyards that have been classified, not the producers as in Bordeaux. The classification is broadly very accurate which divided the land into four ascending grades, Bourgogne, village, premier cru and grand cru with sky-high prices to match.

A tip is to follow the grower, not the Appellation.

A fine Burgundy red is distinctive with its light ruby appearance, that unique raspberry and earthy bouquet, tarty acidity with low tannins, and refreshing lightness when served at the right temperature. Yet, it can be difficult to know what to expect. Etienne Grivot suggests that terroir is like a music score and the grower is like the conductor, with many and varied interpretations possible.

The 2015 vintage of Musigny, produced by the renowned Domaine Leroy, will set you back £175,000 a bottle before duty and tax. It is hard to find a decent entry level Burgundy red for under £15 in the UK. It might even be more challenging to decipher the complex labels and keep up with the vintages. Fortunately, growers in Germany, New Zealand, Oregon and the coolest corners of California, Australia and now England are developing their own authentic styles as we shall explore below.

Food Pairing

When it comes to food pairing, Pinot Noir is the perfect match for duck, game, roast beef, lamb or pork, and steak tartare. With its relative high acidity and natural earthiness, it complements mushroom and tomato based dishes. It will feel at home with Japanese cuisine such as teriyaki and yakitori.

Whites are naturally served with fish, but a lightly chilled Pinot works wonders with monkfish or seared tuna steak. And if you like cauliflower cheese, a simple red Burgundy with its acidity cuts through the super-rich and creamy cheese sauce, turning a simple meal into elevated pleasures. Or how about the more fanciful Beef Wellington? A Pinot from the Willamette Valley in Oregon is just the ticket.

A less obvious gastro affair revealed in Victoria Moore’s ‘The Wine Dine Dictionary’ suggested by Nigel Greening of Felton Road, Central Otago, New Zealand is sipping Pinot with potatoes roasted with thyme; or udon baked with cream and black truffle!

Image credit: Will Wong

International Pinot Noir Day: 18 August

Shrouded in mystery, no one seems to know for sure why 18 August each year is designated to honour the Diva grape. But that should not stop us from tasting around the globe, with a range of Pinot Noir from twelve regions across nine countries; from Australia to Wales. Seat belts are entirely optional!

They share the fundamental characteristics of Burgundy but that’s also where the similarities end. No two are alike. We travel from the UK High Street to specialist independents offering value-for-money alternatives; including a few organic and biodynamic unfined and unfiltered options.

Above all else, Pinot Noir should be served on the cool side between 14-16ºC. In high summer or even indoors during winter, it’s best to chill the bottle for at least 30 minutes before serving. It is not one to bake in the outdoor sun whilst cooking your favourite BBQ on the patio. Beyond 20ºC, it is very likely to lose its pronounced bouquet, tasting flat if not lifeless. Very few reds will so demonstrably be resurrected when lightly chilled before serving.

AUSTRALIA

Giant Steps Yarra Valley Pinot Noir 2022, Victoria

Image credit: Will Wong

Australia is best known for its legendary Cabernet Sauvignon from Coonawarra or Margaret River, or Shiraz from the Barossa Valley. Much lesser known is her first great cool clime Pinots from the Yarra Valley, northeast of Melbourne in the state of Victoria. The landscape here with its gullies, folds, hillsides, and valley floors undulates so unpredictably that vineyards face all points of the compass. Most of the valley enjoys cool nights, with the nearby Southern Ocean evening out the differences between day and night temperatures. 

Giant Steps was founded by the Australian wine industry pioneer Phil Sexton, who ventured from Margaret River to Yarra Valley to find the ideal site to cultivate Chardonnay and Pinot Noir of purity and finesse. Phil found his holy grail near Gruyere in the Sexton vineyard, which he planted in 1997 on the steep slopes of the Warramate Ranges. A mad jazz fan, Phil named the winery after John Coltrane’s album and fitting metaphor “Giant Steps.”

The 100% hand-harvested 2022 fruit was high quality but low yield. Winemaker Mel Chester favours low-intervention, using wild fermentation with eight months in 10% new French oak. The wine was bottled by gravity without fining or filtration.

Darker than some of the other Pinots on our flight, this is a medium-bodied wine of substance. Sour cherries dominate its nose. Robust with medium cellaring potential. More suited as a gastro wine and extremely moreish. 

Size: 750ml
ABV: 13%
Find here: £30.00 London End Wines

CHILE

De Martino Reserva Legado Pinot Noir 2022, Limarí

Image credit: Will Wong

In just two decades, Chilean Pinot Noir plantings grew exponentially from around 400 hectares in 1997 to over 4000 today. The grape being notoriously difficult, quality has also improved substantially. Valle del Limarí north of the capital Santiago is right by the Pacific coast. Its limestone soils convey a chalky and mineral expressions in the Pinot.

This is from a selection from the famous Talinay Vineyard, planted around 2008 on the calcareous hills of the Coastal Range in the Limarí Valley, about 13 kilometres from the sea. It spent 12 months ageing in barrels, resulting in a very pale crimson cherry juice with fine tannins and a medium finish. Serve with charcuterie or roast chicken.

Size: 750ml
ABV: 12.5%
Find here: £12.99 Waitrose Cellar

ENGLAND

Riverview Crouch Valley Pinot Noir 2021, Essex

Image credit: Will Wong

Crouch Valley in Essex, southeast England is hot wine property. Here, Chardonnay and Pinot Noir flourish and ripen beautifully to turn into premium still wines. The River Crouch occupies a shallow valley between two ridges of London clay, and it is the combination of this deep and very particular London clay, the steep south-facing vineyards and the protected microclimate of this partially enclosed, tidal estuary that come together in creating this sweet spot as Tamlyn Currin observes.

From Brick Lane to River Crouch

Riverview Crouch Valley is the heart and soul of young husband and wife team Umut and Katie Yesil, who left their flat off Brick Lane in East London for rural Essex. In 2018, they converted 4 hectares /11 acres of family arable land on gentle south-westerly slopes in the village of Hullbridge facing the River Crouch into a vineyard. They make only single varietals: Chardonnay and Pinot Noir as premium still wines; with Pinot Meunier in sparkling wines. 

At the end of 2023, Umut and Katie released their first 2021 Pinot Noir, along with their 2021 Chardonnay featured here. In 2024 they will be launching their first sparkling wine, a 100% Pinot Meunier from 2021.

Probably the most mercurial amongst the twelve Pinots here. Never judge a wine by its colour in the glass. Its pale ruby defies the actual substance of their debut Pinot Noir, aged in French oak for 12 months. Dark cherries on the nose with high tart acidity and low tannins. Somewhat Burgundian in character and complexity that pairs beautifully with mushroom risotto. 

Very sensitive to temperature change. Must serve cool (14-16ºC) to savour its freshness. On the hottest day of the year in England to date (34ºC on 12 August 2024), the last third warming up in the decanter was poured back into the bottle and quickly re-chilled. The wine was resurrected after 15 minutes. Try it.

This is one wine that should further develop in bottle over the next 3-5 years if stored correctly. Grab a few out of the 900 bottles produced, and report back in 2027!

Size: 750ml
ABV: 12.5%
Find here: £36.00 Riverview Crouch Valley

FRANCE

Burgundy - Definition by Majestic Bourgogne Pinot Noir 2020

Image credit: Will Wong

The Definition range brings the world's greatest wine styles to Majestic customers. A new addition to the refreshed range, this Bourgogne is made by Doudet-Naudin, one of the oldest local and well-respected Maison, founded in 1849 by Albert Brenot in Savigny-lès-Beaune.

Winemaker Christophe Rochet blends grapes from two large plots in the south of the Côte de Beaune, using traditional methods to make a wine with unmistakable Burgundian charm. Aromatics of ripe blackcurrant and cherry are followed by flavours of fruit and spice, and velvety tannins. A natural match for poultry or meats, including sausages, veal escalope, mushroom dishes and pâté. Accessible and good value for a Bourgogne. Oh là là!

Size: 750ml
ABV: 12.5%
Find here: £19.99 or £17.99 Mix Six, Majestic

Jura - Marie-Pierre Chevassu-Fassenet Côtes du Jura Pinot Noir 2023

Image credit: Will Wong

To the east of Burgundy where France rises towards the Alps bordering Switzerland lies the tiny and remote region of Jura, not to be confused with the Scotch whisky. Côtes du Jura is renowned as a gastronomic locus for food and wine pairing. Welcome to the bijou region for organic and ‘natural’ wines in eastern France. With high demand and low supply, Jura wines are rarely seen on supermarket shelves. 

Mother of three, Marie-Pierre Chevassu-Fassenet is one of the few female winemakers in the Jura. She took over her family’s wine estate in 2008 and manages her 4.5 hectares from vine to cellar door herself. Located in Château-Chalon, the most traditional part of the Jura, her reds are carefully sorted at harvest and manually de-stemmed before going into CO2-filled tanks to avoid using SO2 at bottling. No oak is used, resulting in a deliciously full-fruit flavour with a touch of CO2  that disappears with some aeration.

She is very keen to keep the estate small, so she can take care of the vineyards personally, and everything is worked in a sustainable way. The atmospheric cellars at the farm are full of old wood from large foudres down to fûts and feuillettes.

Besides its signature bottle shape with JURA embossed across the shoulder, this Pinot is super-fresh when lightly chilled. For such a young wine, its medium body retains a firm structure with soft tannins. Layers of subtle minerality with a long savoury finish. Excellent with Parma Ham and Peaches with a dash of Balsamic Vinegar. Summer in a bottle.

Size: 750ml
ABV: 12%
Find here: £28.10 Les Caves de Pyrene

GERMANY

Pfalz - Walt Pinot Noir 2020

Image credit: Will Wong

Situated to the south-east of Frankfurt, the Pfalz is Germany’s second-largest wine region: a long stretch of vineyards north of Alsace in France forming the Deutsche Weinstrasse, the most famous of all German wine routes along the sunniest and driest part of the country. With the region sheltered by the Haardt mountains to the west, the climate is very similar to that of Alsace. Although Riesling dominates here, we are exploring the sublime yet underrated Spätburgunder (Pinot Noir in German).

Back in 1897, in Wiesbaden, the firm Walter S. Siegel GmbH was started by its eponymous founder. Having acquired vineyards in Westhofen in Rheinhessen, the company was formed to sell his own wines, as well as various prestigious estates in other regions. In 1937 Herr Siegel’s son, Hans, formed Walter S. Siegel Ltd., in London with England Test Cricketer Ian Peebles through which they imported wines from Germany and France.

Light garnet in colour, this easy-drinking Pinot Noir opens up with beautiful aromas of baking spice, strawberry, raspberry, and blueberry. Hints of forest floor and earthy mushrooms. The palate has layered flavours of hearty berries intermingled with savoury notes of spice and minerality. The structure creates an interesting texture that finishes with hints of anise. Pairs well with richer chicken dishes, soft cheeses or tomato-based pasta dishes.

Size: 750ml
ABV: 13.5%
Find here: £12.99 Adnams 

Württemberg - Schnaitmann Steinwiege Pinot Noir 2017

Image credit: Will Wong

Despite being Germany’s fourth-largest wine producing region, Württemberg is much lesser known abroad. It has a continental climate that constraints where best to plant vines.

Known as the "Prince of Württemberg”, Rainer Schnaitmann is one of the most respected Pinot Noir producers in Germany. Founded in 1997 with a simple vision, Weingut Schnaitmann is a family-owned winery known for crafting precise and high-quality wines that express the unique terroir of Württemberg. This commitment to detail and sustainability defines their winemaking philosophy.

Organic and Biodynamic, it has a distinctive Burgundian earthy nose revealing sour cherries, blueberries and cassis. For a change, serve this a little on the warm side (16°C). On the palate, it is a little savoury and smokey with silky tannins, suggesting further cellaring potential. Smooth with a long finish. Perfect with German pork knuckle or Black Forest ham with sauerkraut. 

Size: 750ml
ABV: 12.5%
Find here: £29.99 The General Wine Company

NEW ZEALAND

Framingham Nobody’s Hero Pinot Noir 2020, Marlborough

Image credit: Will Wong

A small country in terms of population and relatively isolated geographically, New Zealand (NZ) has become a global wine trade export powerhouse in just fifty years. There are many small-scale vineyards with no wineries of their own. Contract winemaking is big business here. 

It was Sauvignon Blanc from Marlborough on the northern tip of its South Island that put NZ wines on the world map. Pinot Noir is the most important red wine grape that is mostly planted in Martinborough on the North Island, and Marlborough, Canterbury and Central Ortago on the South Island.

The original vineyard was established in 1981, by Wellingtonian engineer Rex Brooke-Taylor who took the name ‘Framingham’ from his ancestral home town near Norwich, England. This Marlborough winery takes pride in doing things a little differently. Their approach to winemaking is inspired by those who step out of the mainstream, be it music legends, artists or winemakers.

Framingham hosts an outdoor rock concert every year, the Framingham Harvest Concert with an audience of 450-odd people. Up and coming bands from New Zealand take to the stage, including Renwick Nudes the local winery band. Originally a wine cellar and wine library, “Framingham Underground” is now home to pop-up gigs, art exhibitions and a band room where Renwick Nudes practise.

Sour cherries on the nose with intense fruits. First sip: this is bold! Best served lightly chilled and decanted an hour ahead. It took time to open up. Good structure with hints of chocolate mid-palate. Pair with seared tuna steak.

Size: 750ml
ABV: 13.5%
Find here: £17.99 or £12.99 Mix Six Majestic

ROMANIA

Încânta Pinot Noir 2022

Image credit: Will Wong

Despite its Soviet legacy, Romania shares closer cultural affinities with France than its neighbours. Its Pinot Noir was popular abroad in the 1980s and 90s; but did not appeal to Romanians themselves, who prefer their reds big and dark.

In 1988, three families decided to revive the former state-owned 700 hectare Cramele Recas Estate with a 20 million Euro investment. Today, Englishman Philip Cox and his Romanian wife, Elvira co-own this state-of-the-art winery that over-delivers. 

Produced for Majestic UK, Încânta is the Romanian verb meaning to enchant, charm or delight. This value-for-money Pinot punches way above its price point – and the 2020 vintage was awarded 90 points by Tim Atkin MW. Serve straight out of the fridge. No need to decant. Enjoy this light and ready-to-drink summer beauty with notes of fresh black cherry, raspberry and cinnamon. Try its juicy flavours with a classic charcuterie board.

Size: 750ml
ABV: 12.5%
Find here: £9.99 or £7.99 Mix Six, Majestic

UNITED STATES

California - Kendall-Jackson Vintner’s Reserve Pinot Noir 2022, Santa Rosa, Sonoma County

Image credit: Will Wong

Over 80% of all North American wine is grown in California (CA), more wine than in any country outside Europe. Across swathes of the huge CA state, summers are much drier than in Europe. Rainfall is concentrated in the early months of the year; topping up the reservoirs essential for summer irrigation. As autumn rains are unusual, the long ripening season contributes to the potency of CA wines in both flavour and alcohol level. 

Whilst CA is famed for the bold and long-ageing Cabernet Sauvignon from Napa Valley, Pinot Noir thrives in the cooler coastal vineyards north and south of San Francisco. Up to 80% of the Pinot grapes in this Kendall-Jackson wine were sourced from Monterey and Santa Barbara Counties. 

Founded in 1982 by Jess Jackson (1930-2011), a San Francisco lawyer and billionaire wine entrepreneur, Kendall-Jackson’s Chardonnay won the first-ever Platinum Award for an American Chardonnay at The American Wine Competition. He was also one of the first winemakers to introduce varietal-specific wine to America, raising public awareness on wine and making it more affordable.

Since then, Kendall-Jackson has been championing environmental sustainability from energy efficiency to waste management and conservation. In 2019, together with Familia Torres of Spain, Kendall-Jackson co-founded the International Wineries for Climate Action (IWCA) to decarbonise the global wine industry. 

Barrel aged in French oak for 8 months, this Pinot Noir has expressive hints of toast, vanilla, and cedar aromas. This dark garnet wine delivers bright cherry, strawberry and raspberry aromas with cola and mild spice accents. Pair with fillet mignon, a stacked burger or cheeseboard.

Size: 750ml
ABV: 14.5%
Find here: £19.99 or £17.99 Mix Six. Majestic

Oregon - Sokol Blosser Estate Pinot Noir 2019, Dundee Hills, Willamette Valley

Image credit: Will Wong

If there is a corner in the Pacific Northwest that resembles Burgundy’s climate, it is the Willamette Valley in Oregon. The Coast Range to its west acts as a buffer, letting Pacific clouds and humidity wash across the vineyards in cool summers and damp autumns. These micro-climate influences lead to earlier maturing Pinots compared with their European counterparts, but earthier and often more complex than those grown in other New World regions.

Their story began in 1971 when Bill Blosser and Susan Sokol Blosser planted their first vines in Dundee Hills. This 128-acre site is blessed with a high altitude and warm nights, and red-tinged volcanic soil with good drainage, and exposure to rainfall and light crucial to optimum ripeness in cloudy Oregon. At the time, there was no wine industry in Oregon. There are now over 900 wineries and more than 37,000 acres of planted vineyards. Today as second generation growers, Alex, Alison and Nik Sokol Blosser continue to shape the ever prominent Oregon wine industry through their commitment to sustainable viticulture and winemaking. Sokol Blosser is a certified B-Corp. 

After an inviting black cherry nose, the first sip suggests this is a gutsy organic Pinot with a bold personality. Complex with savoury spice. Medium-bodied with balanced acidity and light oak (17 months in French barriques), its structure will continue to develop over the next three years with careful cellaring. Perfect match with roast duck, mushroom risotto or salmon fillet glazed with Dijon mustard; when served lightly chilled (14-16ºC).

Size: 750ml
ABV: 13%
Find here: £36.40 Les Caves de Pyrene

WALES

Ancre Hill Pinot Noir 2020, Monmouth 

Image credit: Will Wong

While English wines have been gaining their well-deserved recognition over the past two decades, there is much to shout about Welsh wines. Their hidden gems are rarely available on the UK High Street. From rural Monmouthshire in the southeast corner of Wales on the border with England, Ancre Hill Estates is Demeter certified biodynamic and organic with minimal intervention in their winemaking. 

This magical place and their philosophy enticed winemaker Jean du Plessis to relocate from South Africa with his partner and Max, the black cat on the label to endure quarantine before he was allowed to enter Wales. 

With skin maceration, whole bunch pressing and carbonic maceration, fermentation was finished in oak and stainless steel for ageing on gross lees for a minimum of two years. No filtration, no fining. It throws a little sediment so best stand the bottle upright for an hour in the fridge before decanting.

This super-light organic and biodynamic Pinot at 11% ABV is perfect for the summer. It is just so so fresh. Utterly moreish and quaffable when lightly chilled. With no insecticides, pesticides or herbicides from grape to bottle, it’s not cheap but you will taste the difference.

Size: 750ml
ABV: 11%
Find here: £34.20 Les Caves de Pyrene

BEFORE WE GO …

We hope the above discovery world tour has inspired you to try the different styles beyond Burgundy and New Zealand. If you are new to Pinot Noir, its inherent earthiness sets it apart from most other reds.

The Diva grape is not born for the bargain booze trade. With Burgundy prices on the rise, better value is found in say, Languedoc in the south of France. 

The early ripening Pinot is facing serious challenges from climate change and global warming. If freshness and a sense of place are what appeal, look for cool clime Pinots from England, Wales, Germany, Tasmania and perhaps Oregon (US). Quality comes with a price and these regions could not compete with Chile or South Africa on volume or their much lower costs of production. 

And if you remember what Miles said in the film ‘Sideways’, that most haunting and ancient flavours on the planet await. Merlot is altogether a different story and sour grape for him.

By Will Wong