It's a foodie summer here at Chapel Down, with very exciting gastronomic plans across the next few months - and it all began with a celebration of homegrown produce at Pub in the Park Marlow.
At this year's Pub in the Park festival - which featured some of England's finest chefs - we were proud to demonstrate the considerable pairing potential of three of our core, award-winning English sparkling wines.
With pairings including a Malabar fish curry, Katsu fish finger slider, Rick Stein's tempura soft shell crab burger and Candice Brown's pulled pork loaded fries, the incredible versatility of our wines was on full display.
THE PAIRINGS
Rick Stein's Tempura Soft Shell Crab Burger with Chapel Down Brut: The characteristically crisp, fresh taste of our flagship sparkling wine paired beautifully with the light batter and sweet, rich, briny flavour of the soft shell crab.
The Oarsman Fish Finger Katsu Slider with Chapel Down Grand Reserve: this intensely savoury, beautifully rich and indulgent sandwich pairs perfectly with rich, elegant and complex Grand Reserve. Notes of red berries and toasted brioche are the ideal bedfellow for a dish jam-packed with umami goodness.
The George and Dragon Malabar Fish Curry with Chapel Down Rosé: This succulent spice-roasted cod paired with grilled king prawns simply has to be paired with our sparkling Rosé. The perfect accompaniment to grilled seafood, this is an open-goal of a wine pairing: sure to please every time.
Candice Brown's Pulled Pork Loaded Fries with Chapel Down Brut: the pulled pork in this dish is as delicate and soft as you will find; slow cooked for twelve hours it dissolves in your mouth with the crunch of freshly cooked fries. With all that beautifully richness, Chapel Down Brut cuts through with its refreshing acidity to create a pairing made in foodie heaven.
Keep an eye out for our summer of gastronomy and remember: homegrown flavours are always best served with a glass of Chapel Down.
