English sparkling wine has been hitting the headlines for the last few years as a worthy rival to Champagne, but how does it fare compared to marginal regions in the New World? Winemaker Emma Rice has made sparkling wine in Tasmania and Canada, as well as (less marginal) California, and has been making wine in southern England for Hattingley Valley and as a consultant winemaker for several years now. I asked her to discuss the terroir of English sparkling wine and why it is different not only in the vineyard but also in the winery.
The full version of this interview (including the ultimate wine geek talk of malolactic acid differences and a complete rundown of the last decade of vintages in England) is available to members of 80 Harvests – please find out more about membership here.
There is a clip available below for all readers, however, the full in-depth interview is for subscribers only:
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Shorter clip on the comparative climates for English sparkling wine vs. Canada and Tasmania.
English sparkling wine climate with Emma Rice
