Food & Occasion

What food pairs well with English sparkling wine? The region provides its own answers. In Whitstable on the north coast of Kent, oysters are harvested straight from the sea, and crisp acidity with a chalky edge suits their briny, fresh flavor. This style of sparkling wine is a classic match for shellfish and fish, since it never overwhelms them.

In Hampshire, watercress grows, long cultivated around Alresford. The Mid Hants Railway, which runs between Alresford and Alton, is popularly known as the Watercress Line. The peppery bite of watercress in a soup calls for a wine with acidity to balance it. Trout from the local rivers belongs in this company too.

The marshlands of Kent's south coast give us Romney Marsh lamb. Here, a Pinot Noir-driven sparkling wine like Domaine Evremond's is a better choice than a light Chardonnay, thanks to its greater body. Fried fish and chips, a coastal classic, is also freshened up by the mousse and acidity that cut through the richness.

Then there's the occasion. English tradition calls for afternoon tea with scones, cream and jam, which some estates pair with a glass of sparkling wine. Small celebrations such as a birthday, a christening or a garden wedding suit a landscape long known as the Garden of England.

Local festivals include the Watercress Festival in Alresford and the Oyster Festival in Whitstable, where producers from the surrounding area showcase their goods. Through it all, one rule holds: sparkling wine is a companion to food, not the centerpiece, and it's best enjoyed in modest measure, in good company.