Food & Occasion

Sussex lies on the coast, and you can taste it on the plate. Scallops from Rye Bay, crab and lobster from Selsey and a portion of fish and chips all share something: salt, delicate sweetness or richness. The high acidity and fine mousse of English sparkling wine cut right through this and refresh the palate. A Blanc de Blancs suits the scallops better here than a fuller Blanc de Noirs.

Afternoon tea is also a classic, with scones, cucumber sandwiches and pastries. A dry Brut suits it well, as it refreshes rather than masks the cream and jam. A Brut Nature or Extra Brut pairs better with savoury finger food, a Demi-Sec with sweets.

One tradition is firmly woven into the English summer and takes place at Glyndebourne near Lewes. During the long intervals of the opera festival, visitors unpack picnic hampers on the lawns, and many raise a toast with sparkling wine.

The wine year has its own occasions too. In early summer, English Wine Week invites visitors to the wineries, with tours through the vines and cellars. Weddings, christenings and anniversaries are, in England as elsewhere, the moments when a bottle gets opened - often a Classic Cuvée from the Sussex next door.

A sweeter style suits dessert. A Demi-Sec such as Nyetimber's Cuvée Chérie pairs beautifully with Eton Mess made from strawberries, meringue and cream, where sweetness meets sweetness and the acidity keeps everything in balance.