Sparkling — the same grape under another name. Search “Prosecco” only
From the Wine Cellar 18
Llanllyr SOURCE sparkling natural spring water, bottled at source on the Tŷ Nant estate in Wales.
Matched on Wales
A fresh and dry sparkling rosé with persistent white foam, beautifully cherry pink in colour. Red berry characters on the nose and palate make this soft and approachable in character.
Aromas of stone fruits, particularly peach, and also hints of apple. A crisp, light, and well-balanced wine with creamy mousse and delicate apple and pear characters.
Light and floral with aromas of pear, apple blossom and a hint of citrus peel. The palate is fresh, delicate and softly textured with a crisp, clean finish. Serve with antipasti, grilled prawns or fresh salads.
Alcohol-free with gentle notes of green apple, pear and lemon zest. Lively mousse and a refreshing finish make it an uplifting choice. Perfect with light starters, soft cheeses or fruit platters.
A deliciously light and fruity Prosecco with hints of apple and peach on the nose and a fresh, softly sparkling palate with characters of soft ripe stone fruits.
Fresh and fruity with red berry, peach and floral notes. Light-bodied and crisp with persistent bubbles. Great with salads, prosciutto or light pastries.
Delicate aromas of wild strawberry, raspberry and white flowers. Fresh and fruity palate with fine bubbles and a crisp close. Pair with bruschetta, seafood or berry desserts.
Sea Change delivers everything you’d expect in an elegant, award-winning Prosecco. Crisp yet delicate with aromas of peach and pear, it’s a delightfully light-bodied wine with a refreshing and delicious lingering finish.
This classic from the North of Italy is a delicious sparkler with aromatic pear flavours on the nose followed by a crisp palate of succulent apple and pear. Gently foamy, with a crisp and delicate finish, drink on it's own or in true venetian style, as a Bellini.
Delicate pear, apple and floral aromas with fine bubbles. Light, refreshing palate. Serve with sushi, tempura or light seafood dishes.
Matched on Japan
This stylish Prosecco has a lemon colour with a bouquet reminiscent of wisteria flowers, acacia and ripe apple. Fresh, lively and appealing with slightly sweeter notes on the palate.
A sparkling wine with lively bubbles, citrus fruit and a clean, celebratory finish. Suited to by-the-glass service, relaxed drinking or pairing with classic dishes, depending on serve temperature and occasion.
Matched on Denmark
The colour is a vibrant deep red with a ruby hue. A creamy raspberry bouquet, the palate is luscious with nice sweet berry flavours with hints of plum, nutmeg and gentle tannins.
Matched on Red · Australia
Delicate pear, apple and floral aromas with fine bubbles. Light, refreshing palate. Serve with sushi, tempura or light seafood dishes.
Matched on Japan
A luminous, peach-blossom pale pink subtly flecked with purple, and displaying a rich, long-lingering mousse. Notes of pink grapefruit, blackcurrant, and hints of sweetbriar predominate on its crisp, fruit-rich bouquet. The lengthy bead of pin-point bubbles, well-balanced and with an attractively zesty acidity, serves as the perfect complement to a palate marked by clean-edged impressions of raspberry.
Matched on White · England
Floral and grape-driven with delicate fruit notes. Light, smooth and elegant style.
English rose with vibrant red berries, citrus zest and a floral lift. Bright and elegant with a precise mineral finish. Ideal with crab cakes, charcuterie or strawberry pavlova.
Matched on Rosé · EnglandFrom the Food Cellar 4
Coastal Cheddar is a hand-made, cloth-wrapped cheddar from Ford Farm on Dorset's Jurassic Coast, matured for up to 15 months in the salty sea air, which the makers credit for its distinctive crunch of calcium lactate crystals and intense, tangy flavour.
Baron Bigod is a Brie-style cheese hand-made by Jonny Crickmore at Fen Farm Dairy from the milk of his own Montbéliarde herd, using traditional pelle-a-brie ladling; the only large-format Brie-style cheese currently made in the UK.
A triple-cream cheese created in 1975 by Jean Lincet at Fromagerie Lincet in Burgundy, made by enriching full-fat cow's milk with crème fraîche beneath a white bloomy rind.
Made by David and Jo Clarke at Sparkenhoe Farm, this is England's only hand-made raw-milk Red Leicester, revived in 2005 and cloth-bound, ripened six months on beechwood shelves with its colour from natural annatto.
