{"id":12228,"date":"2024-06-10T16:17:44","date_gmt":"2024-06-10T15:17:44","guid":{"rendered":"https:\/\/restaurantsbrighton.co.uk\/jobs\/?p=12228"},"modified":"2025-02-06T09:57:21","modified_gmt":"2025-02-06T09:57:21","slug":"laura-rhys","status":"publish","type":"post","link":"https:\/\/restaurantsbrighton.co.uk\/jobs\/blog\/laura-rhys\/","title":{"rendered":"English Fine Wine with Laura Rhys"},"content":{"rendered":"

Discover English fine wine with Gusbourne<\/h2>\n

The English fine wine scene has transformed in the past decade. Spearheading that change is Gusbourne, the Kent- and Sussex-based wine producer<\/a> renowned for crafting vintage wines of exceptional quality.<\/p>\n

Here, we catch up with Laura Rhys, Master Sommelier<\/a>, to hear more about how to get the most from your glass of Gusbourne.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

Based near the pretty Kentish village of Appledore, surrounded by oast houses and apple orchards, you\u2019ll find the Gusbourne estate.<\/p>\n

The first vines were planted here in 2004. Back then, growing grapes this far north was considered a risk \u2013 viticulture at the margins of possibility.<\/p><\/blockquote>\n

But, thanks to Gusbourne\u2019s extraordinary terroir \u2013 Kentish clay and Sussex<\/a> chalk \u2013 benevolent microclimate and skilled, innovative team, their wines have become world-renowned.<\/p>\n

The Best and Ripest Grapes<\/h2>\n

Gusbourne grows all their own fruit, using only the best and ripest grapes. This is especially important as they only make vintage wines: a challenge in some years. It means they have to be meticulous in their vineyard management and winemaking.<\/p>\n

If you\u2019re new to English wine, Gusbourne\u2019s ambassador, Laura Rhys Master Sommelier, has some tips to help you get the most from your glass of Gusbourne.<\/p>\n

1. Champagne is a useful reference point for tasting Gusbourne English sparkling.<\/strong>
\n\u201cWe use the same grapes as Champagne for our sparkling wine (Chardonnay, Pinot Noir and Pinot Meunier),\u201d says Laura. \u201cAnd we make our wines in a way that\u2019s inspired by vintage Champagne production. The wines are complex and aged on their lees. Stylistically, we\u2019re much closer to Champagne than, say, Prosecco. But because we\u2019re English, we\u2019re also distinctly different.\u201d<\/p>\n

\"\"<\/p>\n

2. Our blend is Sussex chalk meets Kent clay.<\/strong>
\nThe location of our vineyards<\/a> is incredibly important. \u201cIn Kent, the soils are clay and sand,\u201d says Laura. \u201cThis brings intensity and concentration to the grapes. Then we have our Sussex vineyards, which are chalk, flint, loam, sand and a little bit of clay. These wines have much more freshness and structure and heightened acidity. When you bring the two together, you get weight, ripeness, concentration, freshness and elegance. It\u2019s why blending is so important. It\u2019s what elevates Gusbourne wines.\u201d<\/p>\n

\"\"<\/p>\n

3. You can taste the way our wines are aged if you know what to look for.<\/strong>
\nWe age our sparkling wines on their lees \u2013 the spent yeast. This sounds rather unappealing, but it\u2019s important for flavour development. \u201cBecause of the length of time we age our wines, they have what we call \u2018autolytic notes,\u2019\u201d explains Laura. \u201cSo, you might expect flavours of fresh brioche or toasted nuts. The lees-ageing also helps to increase the complexity of the wine. At Gusbourne, we have a balance of ripeness and freshness.\u201d<\/p>\n

\"Mary,<\/p>\n

4. Gusbourne Brut Reserve is a great place to start<\/strong>
\n\u201cBrut Reserve is deliciously easy to enjoy and it\u2019s a great introduction to the quality of English wine,\u201d says Laura. \u201cIt has a soft, round fruit character. There\u2019s freshness and elegance from Chardonnay, weight and roundness from the red grapes and lovely autolytic notes such as toasted brioche. With food, it\u2019s wonderful with lemon and herb roast chicken, fish or seafood.\u201d You can also enjoy it as an aperitif.<\/p>\n

5. There\u2019s more to Ros\u00e9 than meets the eye<\/strong>
\nYou\u2019ll find the flavours of Gusbourne Ros\u00e9 remind you of strawberries, raspberries and cherries. But you don\u2019t need a summer\u2019s day to open a bottle: \u201cIt\u2019s delicious with lots of earthy flavours such as smoked duck and beetroot,\u201d says Laura. \u201cAnd, as it starts to age, it develops a beautiful savoury character from the Pinot, along with spices, ginger and orange zest.\u201d<\/p>\n

\"\"<\/p>\n

6. Take time to savour Chardonnay<\/strong>
\nOur Blanc de Blancs, a wine made just from Chardonnay grapes, is a beautiful expression of the quality of fruit that comes from our vineyards. \u201cIt has a pure, very elegant fruit character,\u201d says Laura. \u201cThink green apple, citrus fruit, blanched almonds. As it starts to age, that complexity builds. The fruit character softens; new flavours of toasted nuts and biscuit emerge.\u201d Seafood is a classic match. \u201cOr what about fish and chips? Blanc de Blancs is a perfect foil to the richness of the batter,\u201d says Laura.<\/p>\n

\"\"<\/p>\n

7. Sniff like a sommelier<\/strong>
\nThe approach to tasting English wine is universal. First swirl the wine and breathe it in. \u201cOften, you\u2019ll pick up fruit characteristics before anything else. See what you can identify \u2013 it might not be totally specific, but is it a citrus smell, or ripe and tropical? Think about families of flavours.\u201d After you\u2019ve identified the fruit flavours, then see if there\u2019s anything more complex. \u201cThink about toasty flavours, spices and \u2013 in older wines \u2013 anything more \u2018tertiary\u2019,\u201d says Laura. \u201cBiscuit, pastry, roasted nuts and mushrooms are classic tertiary smells.\u201d<\/p>\n

\"\"<\/p>\n

8. Go back to the glass<\/strong>
\nEvery wine evolves in the glass as it\u2019s exposed to air and changes temperature. \u201cWhen you first pour a wine, you\u2019ll often taste and smell those primary fruit aromas. Then, as the wine opens up, sit with the glass and chat with friends. Then return to the wine and smell it again and again. When you pour your second glass, it will taste slightly different to the first \u2013 you\u2019ll notice it unfold and evolve with time.\u201d<\/p>\n

\"\"<\/p>\n

To find out more about Gusbourne, or to plan a visit to their estate in Appledore, Kent, go to Gusbourne.com<\/p>\n","protected":false},"excerpt":{"rendered":"

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