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A very english Pairing

Albury Estate Blanc de Blancs has to be one of our most popular sparkling wines. A delicious blend of Chardonnay and Seyval Blanc, this bubbly is quintessentially English in style. 

Aromas of freshly picked pears, apples, garden herbs and a touch of gooseberry are accompanied by a slight floral character that lingers on the finish. An English garden in a glass! Ideal for drinking on its own, but with enough crisp acidity to pair well with foods such as smoked fish, a cheese starter, or garden picnic.

Seyval Blanc pairs especially well with goats cheese, so John Mobbs at Great British Wine suggests pairing this bubbly with a lovely salad of English asparagus, with light touches of walnut, goats cheese and lemon. 

ASPARAGUS, GOATS CHEESE & WALNUT SALAD (SERVES 2)

Ingredients: 1 bunch Asparagus, Goat's Cheese, a handful of Walnuts, Lemon, Olive Oil

Method:

  1. Blanch asparagus for 1-2 minutes (depending on thickness), then remove, dry and place under the grill for 5 minutes
  2. Toast walnuts lightly in a pan
  3. Mix 1 tablespoon lemon juice with an equal amount of olive oil and a twist of black pepper
  4. Place asparagus on a plate and crumble over the goat's cheese and walnuts, dress with the olive oil & lemon juice and a light grating of lemon zest.

You can buy our Albury Estate Blanc de Blancs online, along with the Surrey Cook Book which features this recipe.

Photo credit @GreatBritishWine





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