{"title":"Wimbledon","description":"","products":[{"product_id":"hendricks-gin","title":"Hendrick's Gin","description":"\u003cp\u003eHendrick's does something almost no other gin does: after distillation, the spirit is infused with essences of Bulgarian Rosa Damascena and fresh cucumber. That post-still step is why the rose and cucumber read so clearly instead of getting cooked away in the heat.\u003c\/p\u003e\u003cp\u003eIt's made in Girvan on the Scottish coast, distilled in two unusual stills that master distiller Lesley Gracie marries together — a Bennett copper pot from 1860 that macerates the botanicals, and a 1948 Carter-Head that draws flavour through vapour. Eleven botanicals sit underneath, from juniper and coriander through elderflower, chamomile, yarrow and cubeb pepper.\u003c\/p\u003e\u003cp\u003eThe nose is unmistakable: cool cucumber and soft rose over quiet juniper. The palate is silky and gentle, more floral and fresh than sharply junipery, with a little citrus and coriander spice through the middle. The finish is clean, dry and cucumber-cool. This is gin built for a long serve — it blooms with tonic and can feel a touch shy taken neat.\u003c\/p\u003e\u003cp\u003eReach for it on a warm afternoon when you want something aromatic and easygoing rather than bracing.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eOver plenty of ice in a balloon glass, a light tonic, and — the house rule — a few paper-thin ribbons of cucumber in place of citrus. It's the serve that made the brand.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eAmerican Bar at The Savoy — a faultless classic-cocktail room. Bar Lotus — relaxed and low-key, good for a long G\u0026amp;T. Scarfes Bar at the Rosewood — plush seats and live music.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eLovely with smoked salmon and cucumber, or a plate of chilled prawns — the fresh, floral side of the gin flatters cold seafood.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234586960196,"sku":"HO9301CNV","price":34.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BSHG0000-0AP_1_c7f364a4-db52-41b0-89b5-1db82e1e9f7f.png?v=1731424173"},{"product_id":"no-1-pimms","title":"Pimms No. 1","description":"\u003cp\u003eJames Pimm was running an oyster bar in the City of London in the 1840s when he started serving a gin-based tonic in a small tankard — a \"No. 1 Cup\" — to help his customers' lunches go down. Nearly two centuries later, that same recipe is the sound of an English summer: the clink of ice, the smell of cucumber, the first jug of the season.\u003c\/p\u003e\u003cp\u003ePimm's No. 1 is a gin-based liqueur, dark amber and lightly bitter, flavoured with a secret blend of herbs, spices and citrus. On its own it's a curious, quinine-tinged thing, all orange peel and warm spice at a modest 25%. But nobody drinks it on its own, and that's rather the point.\u003c\/p\u003e\u003cp\u003eBuilt into its proper serve, it becomes something greater than the sum of its parts — herbal and citrusy, gently bitter, refreshing without being sweet. The lemonade lifts it, the fruit and cucumber and mint turn it into a fruit salad you can drink. It tastes of Wimbledon fortnight, of Henley, of a garden in July whether or not the sun has bothered to show up.\u003c\/p\u003e\u003cp\u003eThis is the bottle you buy by the case in June and finish by August. Get a big jug, fill it with ice, and let the afternoon take care of itself.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eOne part Pimm's to three parts chilled lemonade over plenty of ice. Load it with cucumber, orange, strawberry and a good handful of mint. Serve in a tall glass or straight from the jug.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe Wolseley on Piccadilly for a civilised jug. Any Boisdale terrace when the weather turns. Or the members' lawn at Lord's, if you can wangle it.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eMade for picnic food — pour it alongside a plate of cold poached salmon and new potatoes and you've got summer sorted.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234592661828,"sku":"HO15301CNV","price":18.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BSPO0000-FRH_1_3ef0470a-130b-4735-8e32-01bbb48531a3.png?v=1731424185"},{"product_id":"number-10-tanqueray-no","title":"Tanqueray No. 10","description":"\u003cp\u003eTanqueray No. TEN is built around whole fresh fruit — grapefruits especially, along with limes and oranges, go into the still whole rather than as dried peel — plus chamomile flowers, the botanical that gives it that soft, honeyed edge. It was the first gin distilled this way, and it reset what people expected a citrus gin could be.\u003c\/p\u003e\u003cp\u003eDistillation happens in a small still nicknamed 'Tiny Ten' at Cameronbridge in Scotland, where a fresh-fruit heart is redistilled over the classic Tanqueray base of juniper, coriander, angelica and liquorice.\u003c\/p\u003e\u003cp\u003eThe nose leads with pink grapefruit and a lick of chamomile over clean juniper. On the palate it's rounded and almost creamy — lemon and orange first, then a zesty grapefruit lift, with coriander and white pepper building underneath. The finish is long and faintly sherbety, lime and chamomile fading last. At 47.3% it has real presence: superb in a martini and needing little help, though it also makes a bright, grown-up G\u0026amp;T.\u003c\/p\u003e\u003cp\u003ePour it when you want a citrus-forward gin with backbone rather than a soft, floral one.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eStraight into a properly cold martini with a grapefruit twist, or over ice with a neutral tonic and a wedge of pink grapefruit. Keep the bottle in the freezer — it rewards it.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eDukes Bar, St James's — the martini bar to end them all. The Connaught Bar — theatrical, precise, worth the price. Artesian at The Langham — for something more inventive.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eA natural with oysters or a citrus-dressed ceviche — the grapefruit cuts clean through cold shellfish.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":49234596266308,"sku":"HO17701CNV","price":35.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/001-BST1G0000-QWI_1_97dcbc5a-8b68-429f-8c56-5bf6d547b4bd.png?v=1731424190"},{"product_id":"domaine-ott-by-ott-rose-75cl","title":"Domaines Ott By.Ott Rosé 2023 - 75cl","description":"\u003cp\u003eBy.Ott is Domaines Ott's more relaxed Provence rosé — a still wine, not a sparkling one — and the entry point to a house that has set the tone for pale southern French pink for decades. It is Côtes de Provence, drawn from Ott's vineyard holdings and made to drink young and cold.\u003c\/p\u003e\u003cp\u003eThe 2023 blend is led by Grenache at around 60%, filled out with Cinsault, and given a little backbone by small amounts of Syrah and Mourvèdre. Grenache brings the red-fruited generosity, Cinsault the lift and delicacy, the darker grapes a touch of structure underneath. The colour is classic Provence — pale, crystalline pink with the faintest orange cast.\u003c\/p\u003e\u003cp\u003eThe nose is delicate and stone-fruited: white peach and apricot, a little passion fruit and mango, fresh flowers behind. The palate is dry, crisp and fuller than the pale colour suggests, red berries and citrus zest lifted by a whisper of sweet spice and a saline edge that keeps you coming back. The finish is clean and gently persistent, with more length than most rosé at this level.\u003c\/p\u003e\u003cp\u003eThis is warm-weather drinking — apéritif hour, long lunches, anything eaten outdoors. It is the sort of bottle you buy by the case in June and don't think twice about opening.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe well chilled at 8-10°C in a white-wine glass, which flatters Provence rosé more than a small tumbler. Drink it young; 2023 is showing beautifully now.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's, Mount Street — Provence rosé at the raw bar. The Wolseley, Piccadilly — a glass with a light lunch. The River Cafe, Hammersmith — terrace, sunshine, southern French pink.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eGrilled sea bass, or goat's cheese with a summer salad.\u003c\/p\u003e","brand":"MMD","offers":[{"title":"Default Title","offer_id":55583570755908,"sku":"HO5601BNV","price":23.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/ott_860e2d91-8d93-4b82-866c-eef58a9242de.png?v=1782391843"},{"product_id":"veuve-clicquot-yellow-label-brut-nv","title":"Veuve Clicquot Yellow Label Brut NV","description":"\u003cp\u003eYellow Label is the bottle that taught much of the world what Champagne should taste like. Veuve Clicquot has been in Reims since 1772, and it was Madame Clicquot herself who worked out riddling — the technique that lets a house make clear, consistent fizz year after year. This is the wine that consistency was built for.\u003c\/p\u003e\u003cp\u003eIt leans on Pinot Noir, usually just over half the blend, with Meunier and Chardonnay filling out the rest and reserve wines from past years lending the house its unmistakable through-line. That Pinot backbone is why Yellow Label drinks bolder and more structured than most non-vintage Champagne — there's real grip here, not just prettiness.\u003c\/p\u003e\u003cp\u003ePour it and you get a fine, generous mousse and a pale gold colour. The nose is white peach and orchard fruit with a chalky lift, then brioche, toast and a little almond from time on the lees. The palate follows through: golden apple, pear, a touch of honey, all held taut by bright acidity that keeps everything clean. The finish is dry, long and precise.\u003c\/p\u003e\u003cp\u003eIt's the definition of a versatile Champagne — an aperitif that can just as easily see a meal through. Open it when there's something to celebrate, or simply when a Tuesday needs lifting.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eChill to 8–10°C. Reach for a white-wine glass rather than a flute — the wider bowl lets the fruit and brioche show. Fine as an aperitif or right through dinner.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's in Mayfair, The Wolseley, or J Sheekey.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eClassic with oysters and shellfish, but the Pinot weight means it also handles roast chicken or a plate of charcuterie with ease.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56113729798468,"sku":"HO19001BNV","price":49.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/069461NV_275e6614-a435-4429-ac53-b993816ee1bd.png?v=1765992943"},{"product_id":"whispering-angel-rose-2024-chateau-d-esclans","title":"Whispering Angel Rosé 2025 Château d’Esclans","description":"\u003cp\u003eWhispering Angel is the bottle that changed what people expect rosé to look like. Sacha Lichine bought Château d'Esclans in Provence in 2006 with the stated aim of making serious pink wine, and this cuvée is what took that idea worldwide — pale, bone dry, and everywhere from Mayfair to the Côte d'Azur within a decade.\u003c\/p\u003e\u003cp\u003eThe colour is the first tell. That barely-there salmon blush comes from very brief contact with the skins and a careful, early pick, not from blending or filtration tricks. Getting it that pale without stripping out the flavour is harder than it looks, which is why so much cheap rosé is either water or sweet.\u003c\/p\u003e\u003cp\u003eThe nose gives wild strawberry, blood orange and white peach, with a fine mineral thread underneath from the Provençal soils. On the palate it's properly dry with bright, lifted acidity and a little more weight than the pale colour prepares you for. There is texture here. That's the difference between this and the supermarket shelf — it stands up to food rather than disappearing next to it.\u003c\/p\u003e\u003cp\u003eDrink the 2025 now, through this summer and next. Rosé this fresh is not a cellaring proposition, and the whole appeal is catching it while the fruit is vivid.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eVery cold, 8–10°C, and keep the bottle in ice at the table. Use a proper wine glass rather than a tumbler — there is more here than a tumbler will show you. No decanting.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's in Mayfair, where it has been a fixture for years. The River Cafe on a warm day by the river. The Wolseley for lunch when the occasion doesn't need explaining.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eGrilled prawns with garlic and plenty of lemon. A salade niçoise. Or a plate of jamón and a few olives, which is arguably all it ever needed.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56113730289988,"sku":"HO3301B25","price":21.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/E4756124_172c2ced-5921-4d4d-9df1-dec1be8e9416.png?v=1765992981"},{"product_id":"french-bloom-le-rose-alcohol-free-wine","title":"French Bloom Le Rosé – Alcohol-Free Sparkling – 75cl","description":"\u003cp\u003eThe rosé is the more charming of the two French Bloom bottles, and the one I'd pour for a table that isn't drinking. Same starting point as Le Blanc — organic French Chardonnay, made as wine, then gently dealcoholised to 0.0% — with organic grape juice bringing colour and a little flesh to it.\u003c\/p\u003e\u003cp\u003eMaggie Frerejean-Taittinger and Constance Jablonski founded the house in 2019 after concluding that nobody was making a non-alcoholic drink an adult would actually want at dinner. CNN has since called this the best non-alcoholic sparkling going, and the bottle looks like it belongs on the table rather than beside it.\u003c\/p\u003e\u003cp\u003eWhat's in the glass is a floral bouquet first — rose petal, unmistakably — then freshly picked red fruit and dry white peach. It runs fleshy and generous in the middle and finishes vivid and tangy, and crucially it isn't sweet in the way most non-alcoholic fizz is. What sweetness there is comes from grape rather than added sugar. Nineteen calories per hundred millilitres, certified organic, vegan, no preservatives.\u003c\/p\u003e\u003cp\u003eThis is the bottle for a pregnant guest, a dry January, a designated driver, or anyone who simply doesn't fancy it tonight and would rather not be handed a glass of orange juice.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eVery cold, 4–6°C. The brand suggests a flute; I'd use a wine glass, or a tumbler over ice with a slice of strawberry if the afternoon is warm enough. It keeps for a couple of days under a stopper.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe Wolseley for a long lunch. Scott's, where the room does half the work. Bentley's, at the oyster bar.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eCharcuterie and melon, or a bowl of strawberries with black pepper. It's also very good with anything fried and salty — tempura, croquetas, a plate of chips.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56113730781508,"sku":"HO27302BNV","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/M49461NV_aba2d9b7-500d-4966-8244-070cb46f530d.png?v=1765993010"},{"product_id":"amie-original-rose-75cl","title":"amie original rosé 75cl","description":"\u003cp\u003eSome rosé is built for the fridge door in July, and there's no shame in that. amie makes exactly that kind of wine — pale, dry and dangerously easy to drink — but does it properly, with fruit from the south of France rather than a marketing department.\u003c\/p\u003e\u003cp\u003eThe brand was launched in 2020 by Will and Abbie Sandbach, pairing his years in the wine trade with her eye for design. amie original is a Grenache-led rosé with a splash of Cinsault, given a short spell of skin contact to draw out that delicate pale-pink hue, then aged four months in stainless steel to keep it crisp and fruit-forward. No oak, no fuss — just clean, fresh Provençal-style rosé.\u003c\/p\u003e\u003cp\u003eIn the glass it's a pale salmon-pink with a faint orange tint. The nose is bright and summery: raspberry and strawberry, a little red-berry lift. It's genuinely dry on the palate — not the off-dry, sweetish style that gives pink wine a bad name — with soft red fruit, a whisper of citrus and a clean, refreshing finish. Balanced and unpretentious, it's the bottle you open without a second thought.\u003c\/p\u003e\u003cp\u003eThis is garden wine, first-warm-evening wine, throw-it-in-the-cooler-for-the-picnic wine. Buy more than one.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe properly cold, around 6–8°C, straight from the fridge or an ice bucket. A standard white wine glass is all you need. Drink it young and fresh — this isn't a wine to cellar.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eDandy on Maltby Street, for a sunny weekend glass. The River Cafe, out on the terrace by the Thames. Brat in Shoreditch, alongside something off the grill.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eMade for summer plates — a green salad, grilled chicken, or a bit of pork. It's lovely with white fish too, and honestly just as happy with a bowl of crisps in the sunshine.\u003c\/p\u003e","brand":"amie","offers":[{"title":"Default Title","offer_id":56355671638340,"sku":"HO0501BNV","price":14.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/amierose75_7152ef18-f341-412e-8905-5e3a3ba4e36f.png?v=1770765861"},{"product_id":"amie-x-organic-rose-75cl","title":"amie x organic rosé 75cl","description":"\u003cp\u003eThis is amie's grown-up sibling — the organic bottling, made from certified-organic fruit in the south of France. Same pale, bone-dry style, but with a bit more polish and a cleaner conscience behind it.\u003c\/p\u003e\u003cp\u003eFounders Will and Abbie Sandbach built amie around one idea: pale, dry rosé that actually tastes good rather than trading on its pretty colour. The x is the organic expression, a Grenache-led wine tended in vineyards farmed without synthetic chemistry — the kind of careful, low-intervention work that shows up as clarity in the glass. A short skin contact gives it that faint pink blush, and four months in stainless steel keeps everything fresh and fruit-driven. A WSET-accredited panel once picked it as the winner out of 33 rosés and called it \"dangerously drinkable,\" which tells you most of what you need to know.\u003c\/p\u003e\u003cp\u003ePour it and you get a captivating pale salmon-pink. The nose is delicate — strawberry, white peach, a twist of citrus zest. On the palate it's bone dry and beautifully smooth, layered with red-berry fruit and a gentle stone-fruit lift, all carried on lively acidity to a long, fresh finish. It has a touch more depth and precision than the original, which is exactly what you're paying for.\u003c\/p\u003e\u003cp\u003eOpen it when you want rosé that can hold a conversation as well as a summer afternoon.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe well chilled, 6–8°C, in a white wine glass. Best drunk young while the fruit is at its brightest — no need to keep it.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eDandy on Maltby Street, for a relaxed weekend pour. The River Cafe terrace, with the sun out. Planque in Haggerston, if you want a wine-focused crowd to appreciate it.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eLovely with grilled fish or a plate of charcuterie. It also works with lighter salads, goat's cheese, or a simple roast chicken on a warm evening.\u003c\/p\u003e","brand":"amie","offers":[{"title":"Default Title","offer_id":56355671671108,"sku":"HO0502BNV","price":16.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/amiexorgrose75_bf86c846-1440-4f4a-88e2-6c74bde7720a.png?v=1770766045"},{"product_id":"amie-x-organic-rose-150cl","title":"amie x organic rosé 150cl","description":"\u003cp\u003eA magnum is a statement of intent. Nobody opens a litre and a half of rosé for a quiet one, which makes this the right format for the wine — Will and Abbie Sandbach's organic Languedoc rosé, made for gardens and long tables rather than careful contemplation.\u003c\/p\u003e\u003cp\u003eThe blend is Grenache and Cinsault, both certified organic, both classic southern French rosé grapes. Grenache brings the strawberry and the flesh; Cinsault keeps it pale, light and lifted rather than letting it turn heavy. Pressed early and gently, so the colour stays that barely-there Provençal pink and the fruit stays fresh.\u003c\/p\u003e\u003cp\u003eIn the glass it's citrus and white peach over a dry, clean finish. No sweetness, no confected candy note, nothing trying too hard. It is a properly refreshing wine, which sounds like faint praise until you consider how many rosés fail at exactly that. Vegan, and organic all the way through.\u003c\/p\u003e\u003cp\u003eThirty-three pounds for a magnum works out at good value for a bottle this drinkable, and there's a practical argument too — one magnum on the table beats two bottles going round, and the larger format keeps its temperature far longer in an ice bucket.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eProperly cold, 8–10°C, and keep the magnum in ice between pours. Ordinary wine glasses are fine. Drink it in its youth — this is a wine for now, not for the cellar.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe River Cafe, outside, in June. Dandy on Maltby Street. Brat in Shoreditch, where a magnum on the table never looks out of place.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eAnything off a barbecue — lamb chops, prawns, courgettes with olive oil and mint. A whole roast chicken eaten with your hands is arguably the ideal.\u003c\/p\u003e","brand":"amie","offers":[{"title":"Default Title","offer_id":56355675013444,"sku":"HO0504CNV","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/amierose75_3d0e2f54-080d-4193-9195-45ec7c7498f5.png?v=1772029871"},{"product_id":"2019-gusbourne-rose","title":"2019, Gusbourne Rose","description":"\u003cp\u003eGusbourne stands among England's finest sparkling wine producers, nestled in the chalky soils of Appledore, Kent - a terroir that mirrors the classical regions of northern France. The 2019 vintage captures a moment of perfect ripeness, where cool English summers craft wines of remarkable precision and minerality. This Rosé displays that distinctive house style: elegance through subtlety rather than bombast. Pale salmon in the glass, it reveals aromatic complexity rarely found outside traditional champagne houses. The nose carries whispers of wild strawberry, white peach, and a delicate floral note reminiscent of English rose gardens. There's a mineral, chalky edge that speaks to Gusbourne's carefully managed vineyards - a signature of the South Downs chalk layer that gives the wines their crystalline quality. On the palate, the wine unfolds with remarkable sophistication. The acidity provides a beautiful framework, lending freshness that dances across the mouth without harsh edges. Red berry notes develop - strawberry, raspberry - but never dominate; instead they provide subtle counterpoint to the wine's mineral backbone. The dosage has been carefully calibrated to complement rather than sweeten, allowing the natural fruit character to shine. Fine, persistent bubbles create an almost creamy mouthfeel that builds through the finish. This is a wine that rewards slow contemplation. How to Serve: Chill to 6-8 degrees Celsius and serve in proper champagne flutes to appreciate the bead and aromatics. Avoid ice buckets which overchill; a cool wine cooler is preferable. Food Pairings: Exceptional with smoked salmon, seafood canapés, and shellfish preparations. The wine's acidity cuts beautifully through rich fish dishes. Try it alongside British cheeses - particularly aged cheddar or Cornish blue. Perfect as an aperitif before fine dining.\u003c\/p\u003e","brand":"GUSBOURNE","offers":[{"title":"Default Title","offer_id":56355676488004,"sku":"HO9102B19","price":47.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/M1936119_55c65dd1-bfad-4e56-86da-445028589aed.png?v=1770766138"},{"product_id":"tayer-sandalwood-martini","title":"Tayēr Sandalwood Martini","description":"\u003cp\u003eA Martini is the hardest simple drink there is, and adding anything to it invites a fight. Sandalwood turns out to be a good answer, largely because it is not really a flavour at all — it is a texture and a scent. Warm, faintly creamy, aromatic without tipping into perfume.\u003c\/p\u003e\n\u003cp\u003eBerg and Kratena bottle this at Tayēr + Elementary on Old Street. Gin and dry vermouth do the structural work; the sandalwood infusion sits underneath, softening the edges without dulling the juniper.\u003c\/p\u003e\n\u003cp\u003ePale gold in the glass. Juniper and citrus on the nose, then something soft and woody behind. The palate stays dry and taut, vermouth doing its job, with the sandalwood arriving late and lending a silkier finish than a Martini usually manages. Clean, elegant, not remotely apologetic.\u003c\/p\u003e\n\u003cp\u003eKeep it in the freezer. That is where it belongs and where it drinks best.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve\u003c\/h3\u003e\n\u003cp\u003eFreezer-cold, poured neat into a chilled coupe. No ice, no dilution. A lemon twist, or an olive if you lean savoury.\u003c\/p\u003e\n\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\n\u003cp\u003eThe Connaught Bar, for the trolley. Dukes in St James's, if you want the Martini that built the reputation.\u003c\/p\u003e\n\u003ch3\u003eFood Pairings\u003c\/h3\u003e\n\u003cp\u003eOysters. Failing that, salted crisps and decent company — a Martini rarely asks for more than that.\u003c\/p\u003e","brand":"Tayēr + Elementary","offers":[{"title":"Default Title","offer_id":56355680878916,"sku":"HO17802CNV","price":37.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/Martini.png?v=1770993781"},{"product_id":"sharp","title":"Sharp","description":"\u003cp\u003eA quick note of honesty before anything else: Sharp isn't wine, and it doesn't pretend to be. It's an alcohol-free alternative from Blurred Vines, built for the nights you want something grown-up in the glass without the alcohol — and it's one of the more convincing things in a category that's improved enormously of late.\u003c\/p\u003e\u003cp\u003eInstead of grapes, it starts with a cold-brewed base of tea and botanicals — koseret and manuka leaf — blended with pressed green gooseberry, a little fermented fruit and extracts of nettle, clary sage and Californian poppy. The point of all that isn't novelty; it's to recreate the things a good crisp white actually does: aroma, acidity, a bit of grip.\u003c\/p\u003e\u003cp\u003eAnd it delivers. The nose is bright and green — manuka leaf and freshly pressed gooseberry. A light spritz leads into a racy, mineral texture, with apple blossom, a touch of fermented apricot and lime peel. What really sets it apart is the finish: proper mouth-watering acidity and a gentle tannic grip, closing on herbal notes of verbena and a little jalapeño heat. It has the shape and tension of a real Sauvignon-style white, which is exactly the trick.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eServe it cold, 6–8°C, in a normal wine glass — treat it exactly as you would a crisp white. Best poured fresh; give the bottle a moment once opened.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eRedemption in Shoreditch, London's home of the alcohol-free evening. Brat in Shoreditch, for live-fire cooking without the wine. The Wolseley, for an elegant zero-proof aperitif.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eIt shines alongside the same food a sharp white would — grilled fish, a goat's cheese salad, fresh oysters, or a plate of green vegetables and herbs.\u003c\/p\u003e","brand":"Blurred Vines","offers":[{"title":"Default Title","offer_id":56355681861956,"sku":"HO28001BNV","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/TSP001B_8b167278-31df-4e9b-afb5-c9c86e77ab6a.png?v=1770766059"},{"product_id":"whitewolfe-estates-kc23-chardonnay-2022","title":"Whitewolfe Estates, KC23 Chardonnay 2022","description":"\u003cp\u003eStill English Chardonnay is where the interesting argument is now. England has proved it can make sparkling wine; the harder question is whether the same chalk can produce a still white worth drinking on its own terms. This is a decent answer.\u003c\/p\u003e\u003cp\u003eIt comes from Kits Coty in Kent, on the North Downs chalk, and 2022 was the vintage that made it possible — a warm, dry summer with low rainfall that gave steady ripening and unusually small bunches and berries. Small berries mean a higher skin-to-juice ratio, which means concentration. The wine then spent eleven months in barrel before blending, and the blend itself was assembled by tasting through the barrels and choosing the ones with approachability and stone fruit rather than the most obviously oaky.\u003c\/p\u003e\u003cp\u003eThe result is medium-bodied and clearly built around fruit. Stone fruit leads — white peach, a little apricot — with the oak showing as texture and a faint toast rather than vanilla. Underneath it all runs a citrus spine that keeps the wine upright, which is the thing English sites give you for free and warmer countries have to work for. The mouthfeel is generous, the finish long. At £35.99 you are drinking a wine that would cost noticeably more with a Burgundian address on the label.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003e10-12°C. Serving barrel-aged Chardonnay too cold is the commonest mistake there is — you flatten the texture that the oak paid for. A Burgundy-shaped glass, and give it fifteen minutes in the glass. Drink over the next three to four years.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eNoble Rot, which has long backed English still wine. Dandy on Maltby Street. Brat in Shoreditch, where anything grilled will suit it.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eRoast chicken, the default for good Chardonnay and unimprovable. It also handles a whole baked fish with butter, or a mushroom risotto if you want to lean into the barrel character.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56374337962308,"sku":"HO19601B22","price":35.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/WHITE.png?v=1771502482"},{"product_id":"squerryes-brut-2019-copy","title":"Squerryes Rosé 2022","description":"\u003cp\u003eSquerryes make their sparkling wine high on the North Downs at Westerham in Kent, on chalk that is a geological cousin of Champagne's. This is their traditional-method rosé — bottle-fermented, lees-aged, brut — a 2022 that leans on the estate's Pinot for its colour and its red-fruit character.\u003c\/p\u003e\u003cp\u003eThe family's motto, Licet est Beatis, translates loosely as 'it is permitted to be joyful', and of everything they make this is the bottle that earns it. There is nothing solemn about a good English rosé fizz, and this one is built for the sunnier end of the year.\u003c\/p\u003e\u003cp\u003eThe colour is a pale, pretty pink; the nose is all crisp summer berries — redcurrant, strawberry, a little raspberry. The palate keeps that fruit bright and delicate, with a citrus-and-cranberry tang and the fine, refreshing acidity English chalk delivers so well. The mousse is fine, the finish clean and energetic rather than heavy. Time on the lees gives it just enough weight to sit at the table rather than only in the garden.\u003c\/p\u003e\u003cp\u003eOpen it on a warm evening, or pour it as a rosé apéritif with people you actually like. It has the shellfish-friendly acidity to start a summer lunch and the charm to carry a celebration.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003eChill to 8-10°C, no colder, so the berry fruit stays expressive. A white-wine glass shows it better than a narrow flute. Drink on the young side while it is fresh.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eThe River Cafe, Hammersmith — terrace weather and English fizz. Brat, Shoreditch — wood-fired fish loves a sparkling rosé. Scott's, Mount Street — a glass of pink at the bar.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eDressed crab, or grilled prawns with a squeeze of lemon.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":56670542692676,"sku":"HO28903B22","price":41.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/ROSE.png?v=1776421364"}],"url":"https:\/\/checkout.houseofdecant.com\/collections\/wimbledon.oembed","provider":"House of Decant","version":"1.0","type":"link"}