Magazine article New Statesman (1996)

The Best of the Bubbly Begins at Home

Magazine article New Statesman (1996)

The Best of the Bubbly Begins at Home

Article excerpt

A few questions for the Roman empire's ghosts: when the messenger arrived at your villa, bearing instructions to proceed directly to a rainy, Druid-infested little patch off the coast of Gaul, what did you pack? Was space allocated for wine, now that Rome had extended the glories of civilisation across the Mediterranean, incorporating pretty much every decent inch of contemporary vineyard? It seems likely, given that amphorae from the era have been uncovered in Britain, but how did the fine Falernum or Gaulish rotgut fare, rattling down those preternaturally straight roads towards the ends of the reasonable world, and what happened when the drinker arrived and it ran out?

Probably, these beleaguered patricians planted vines, or at least influenced their woad-daubed subjects to do so. Certainly by 1086, the Domesday Book could list about fifty vineyards across southern England--not bad when the country probably had a population of just a few million, although hardly adequate to meet the needs of people who drank in astonishing quantities.

English wine production faltered after the Black Death removed much of the workforce but staggered on even after Henry II's marriage to Eleanor of Aquitaine brought Bordeaux into thirsty English clutches, before collapsing almost entirely until the vigorous defibrillation of the past few decades.

The wine would have been dreadfully unpredictable: this country simply doesn't get enough reliable sunlight for grapes to ripen with the careless ease of those in Italy or Greece. Our lack of consistency has led us to crave the opposite, which is one reason that sparkling wine has become the focus of the English wine industry. The gargantuan slab of Cretaceous chalk that stretches north from France gives Sussex the same geological foundations as Champagne. The artful blending of three grapes--Chardonnay, Pinot Noir and Pinot Meunier--to achieve a drink that effervesces continually yet remains comfortingly constant in flavour probably has something to do with the climate being rotten over there, too. …

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