Laurence Llewelyn-Bowen is an interior designer turned TV icon who’s now reclaiming his roots as a fine artist. Classically trained at Camberwell School of Arts and Crafts, he spent years adorning everything from oligarchs’ boudoirs to West End theatre ceilings before the cameras showed up.

He then spent the best part of a decade transforming other people’s living rooms on national television with Changing Rooms, watched by 12 million Brits at its peak and since then has been a regular feature on all sorts of shows, from being thrown around a jungle on celebrity bear hunt to playing pictionary live on air. But somewhere between the leather trousers and the velvet curtains, the painter got quietly sidelined by the tvs star. Now, in his 61st year, he’s picking the brushes back up and touring the country with his third solo show, Drawn to Adorn, and by his own admission, hitting a technical peak most pensioners don’t get to brag about…

We talk gin as an antiseptic, simple food habits, his upbringing in Kensington and southeast London and his journey from art school to television and back to artist again. Along the way, we touch on his mother’s influence, the importance of arty careers, confidence, genitals and some pretty solid advice for life.

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Find Laurence Llewelyn-Bowen

Instagram: @llewelynbowen

LLB Design Website: llb.co.uk

Drawn to Adorn show with Buckingham Fine Art:

• Sat 27th June in Brighton

• 11th July in Stratford-upon-Avon

Get tickets and more information HERE.

Buy the art here: cotswoldcontemporary.co.uk

In the glass…

Gin. Any Gin. And sometimes, with tonic!

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Liked this? Listen to more episodes:

Olympian Legend, Dame Jess Ennis-Hill

Designer & entrepreneur, Cath Kidston

‘Chocolat’ author, Joanne Harris

Actor & Winemaker Sam Neill

Broadcaster & super athlete, Vassos Alexander

Co-Founder of Renais Gin, Alex Watson

Artisan perfumer, Sarah McCartney

Mr Plant Geeek, Michael Perry

Toro Loco hails from Utiel-Requena, a high altitude wine region east of Valencia. Here, Mediterranean breezes and a wide swing between warm days and cool nights give the grapes plenty of time to ripen slowly while holding onto their acidity giving wines freshness and fruitiness in equal measure. The brand works with 3,000 winegrower families across the appellation and has built a reputation for genuinely fantastic value, picking up more than 100 medals over the past decade.

Within this region is a ‘superior’ zone, known for vineyards that produce low yields from ancient vines and where traditional growing methods are used. The ‘Superior’ red, our focus for tonight, is built around Bobal, the appellation’s signature grape. It’s blended with Tempranillo, giving you juicy spiced cherry and strawberry compote character with a touch of damson skin grip on the palate. It’s an unfussy, food-friendly red that doesn’t ask much of you beyond a Wednesday night and some simple tapas, which is exactly the point.

See more about Toro Loco and all their wines here.

Tonight’s Wines

Toro Loco White

95% Viura, 5% Sauvignon Blanc

Made largely with the Viura grape and a splash of Sauvignon for zestiness, this white is crisp and refreshing, with bright citrus notes, crunchy green apple and a pretty, floral lift. THE VINALOGY: Antonio Banderas, younger, in Zorro: bright. vibrant, fresh and uncomplicated.

Toro Loco Rosado

100% Bobal

This is an elegant, pale and dry rosé with delicate notes of raspberry and cherry with hints of zesty citrus. Immensely refreshing and vibrant, this will cover a lot of food bases. The VINALOGY: Penelope Cruz in Vicky Cristina Barcelona: sun-warmed and playful, still carrying that same Mediterranean heat as the red but worn lightly, nothing weighing it down.

Toro Loco ‘Superior’ Fruity & Juicy Red

60% Tempranillo, 40% Bobal

A deceptively complex wine for its style, this red is immensely fresh, juicy and easy to drink, with aromas of wild strawberry, red cherries and a thirst-slaking mineral tang. THE VINALOGY: Clint Eastwood in The Dollars Trilogy: Young, vibrant, soft leather and spice, smooth talking with licorice whips and a little grippiness.

Find it for £5.79 at Tesco and Aldi in store.

THE TORO LOCO MENU - by Alex Forsyth

Jamon with sweet paprika nuts

Avocado gazpacho shots

Empanadas

Padon peppers

Grilled chorizo

White bean stew with clams

Potato Tortilla

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BBQ pork flank

Watermelon and cured goats cheese salad

Baby potatoes with saffron aioli

Green salad

Toasted sourdough

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Asturian apple tart

Manchego and pears

Make sure you’re on the list to hear about future wine masterclass, Supper Club events on the Isle of Wight by subscribing! You’ll also get weekly wine wisdom and recommendations and links to the HelenaSips Podcast.

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Prosecco is arguably the most carelessly bought wine on the supermarket shelf, in my opinion. Most people grab whatever’s on offer with no idea that there’s a quality hierarchy hiding in plain sight on the label. The fix is simple: look for the G - and trade up a bit in price. This is what I mean and crucially, why it’s worth it:

DOC vs DOCG

The best Proseccos I have tasted (and last week, I was out in Italy judging A LOT of them blind for an international wine competition, so I should know!), tend to be much drier than most we get in the UK and showcase a gorgeous, subtle complexity with a real sense of place. I’m not talking simple, saccharine, frothy, pear-scented fizz here; I mean verbena, gentian and wild jasmine with notes of rose, white peach, lemon cream and apricot, all freshened up by a slick of salty minerality. I’m talking seriously classy sparkling wines where you can actually tell the difference between them - and they all have one thing in common: The ‘G’.

What’s the ‘G?’

In the UK, around 94% of all the Prosecco we import is of a DOC quality level, which simply assures the area of production and the methods used. Only a tiny sliver, around 6%, of what’s imported is DOCG level, where the ‘G’ stands for ‘Garantita’: ‘guaranteed’. This means extra layers of rules, quality and therefore, prestige. It’s the difference between Prosecco as a category and Prosecco as a place. This is not to throw shade on Prosecco DOC; it has its place, it’s reliable can be excellent in its category. If you’re learning about nuance and heirarchy though, look a little higher up. Literally.

The Prosecco DOC area covers a whopping 89,000 acres of farmland between the Dolomites and the Adriatic and here, the land is largely flat and open with widely spaced rows of vines that make mechanical harvesting easy. This is why yields of grapes and therefore volumes can be so high - rarely a marker of super high quality wine. The tendency with DOC is to make a slightly sweeter style too, which is unhelpfully known as ‘Extra Dry’. Don’t get me started on that. In any case, all these things are why most of us assume that all Prosecco is sweet, simple and cheap as chips, with very little distinction between bottles - even though some are definitely better than others.

Why DOCG wines are ‘Superiore’ (and earn the G!)

DOCG wines are a big step up in quality and helpfully, labels will usually, though not always, state ‘Superiore’ on them somewhere to make us more aware of their superior status. There are many reasons why they are so good:

Hillside Vineyards: Unlike the vast flatlands of the DOC, here, the steep slopes between the towns of Conegliano and Valdobbiadene are too steep for machines. This means every bunch is hand harvested. Massive quality tick! The same goes for Asolo, the smaller, lesser known DOCG to the southwest.

Tiny Production Zone: Quality beats quantity every time. Conegliano Valdobbiadene covers around 21,500 acres against the DOC’s 89,000. Asolo is small too at just 4,400 acres.

Lower Grape Yields: The slopes naturally limit how much fruit the vines can carry, and less fruit means more flavour packed into what’s left.

Altitude: Vines climbing up to 500 metres above sea level experience cooler nights, which means slower ripening and a freshness that gives these wines a real lift.

The ‘Rive’ System: The Conegliano Valdobbiadene DOCG recognises 43 individually named hillside parcels known as ‘rive’ (pronounced ‘ree-vay’), each with its own soil type and microclimate. This means subtle differences in the glass based on where the grapes were grown. With practice, you can pick out what each rive brings. On the label, you’ll see ‘Rive di…’ and the name, such as ‘Rive di Soligo’. Also, Rive wines MUST be ‘vintage’, i.e. made from grapes grown in one year only.

Often Drier: Serious DOCG producers have been moving toward drier ‘Brut’ and ‘Extra Brut’ styles over the last decade, while basic DOC still leans more heavily on sweeter, Extra Dry and Dry styles, which are handy for flattering less interesting fruit. These drier styles tend to be more nuanced, in my experience. Having said that, it’s worth trying some properly sweet Dry styles (don’t even..!) when they’re a ‘Cartizze’ (see below) or a top producer - preferably both!

A UNESCO site: The Conegliano Valdobbiadene hills became a UNESCO World Heritage Site in 2019 - official recognition of just how special this landscape is.

Cartizze: Within the Conegliano Valdobbiadene DOCG sits a tiny sub-zone called ‘Cartizze’. At just over 100 hectares in size, Cartizze is considered to be the finest hillside within the whole appellation. Wines from here carry the designation ‘Superiore di Cartizze’; the most prestigious DOCG label you can find. The jewel in the crown!

GEEK FACT!

The full name for what the pros are now calling ConVal is Conegliano Valdobbiadene Prosecco Superiore DOCG. It’s quite the mouthful but so satisfying when it rolls off the tongue! Sometimes, you’ll see just ‘Valdobbiadene’ on its own, which usually signals that the producer is emphasising the western, higher altitude end of the zone, closer to Cartizze, but you might also see just ‘Conegliano’. Both are allowed; the former is a hint towards a more prestigious style whereas the latter is more about where the vineyards lie physically.

Your Quality Prosecco Cheatsheet

Here’s a summary of what to look for in order to find a seriously delicious Prosecco:

• Look for the G: DOCG

• Look for Conegliano Valdobbiadene or Asolo somewhere on the label.

• If you see Valdobbiadene alone, it points toward the posher zone near Cartizze.

• Look for a Rive di + name if you want a genuine sense of place.

• Choose Brut or Extra Brut over Extra Dry or Dry (ironically) for a drier, more nuanced style unless you want a posh wine for cheese or pudding.

• Look for Millesimato and/ or a year if you want vintage character.

• Choose Cartizze if you are celebrating something special and really see what top notch Prosecco looks like.

  Some DOCG Prosecco Wines to Try

La Gioiosa Brut Prosecco Valdobbiadene DOCG Superiore Millesimato, £14.50 Ocado

A great, easy going example of a vintage DOCG with notes of golden delcicious apples, white peach and jasmine. An Extra Dry style so expect lots of fruit ripeness.

Ruggeri ‘Orizzonti’ Valdobbiadene Prosecco Superiore DOCG Brut NV, £15 (£13.50 mix 6) Majestic

The Ruggeri family go back generations in the area and this DOCG is a good example of a drier ‘Brut’ style with real citrus freshness, though there’s still ripeness there.

Biancavigna Prosecco DOCG Extra Brut, Rive di Soligo, £21.80 Amathus

One of the driest styles, this vintage, Extra Brut shows the terroir of Soligo beautifully with fine bubbles and notes of acacia, wisteria, white peach and a mineral core.

Biancavigna Prosecco DOCG Brut Nature ‘Sui Lieviti’ 2020, £22.20 Amathus

‘Sui Lieviti’ means ‘on lees’ and this style is essentially Prosecco’s Pét Nat. Naturally cloudy and savoury with notes of peach skin and nuts, this is a textural, foodie wine.

Prosecco Superiore di Cartizze DOCG ‘Le Colture’, £24.50 Corney & Barrow

Cartizze wines suit a Dry style which ironically, is the sweetest - but it’s never cloying here! This is round and ripe with notes of caramelised peach and jasmine, lifted by verbena. It’s perfect with cheese and salty snacks as well as less sugary desserts like tarte tatin.

Picpoul de Pinet now has its own dedicated celebration day on the second Friday of June (tomorrow!) Here’s your One Minute Wine Ace Guide to help you make the most of it. Grab a bottle and raise a glass!

What is Picpoul de Pinet?

Picpoul de Pinet is a crisp white wine from the Languedoc on the Mediterranean coast of southern France. Piquepoul is the official, older name of the grape variety in this area, which translates roughly as ‘lip-stinger’ - fairly accurate, given the acidity you’re in for, although ‘Picpoul’ is the spelling that seems to have stuck and the one virtually everyone recognises. Even the official appellation itself uses it!

Picpoul de Pinet became its own appellation in 2013, which for a wine this unpretentious is a relatively recent badge of honour. Look out for the bottle shape too. Many producers use a tall, slender, slightly tapered green bottle with embossing reminiscent of an old French perfume bottle. It’s a useful shortcut when you’re scanning the wine aisles in a hurry.

Where is it?

Picpoul de Pinet wraps around the Étang de Thau, a vast saltwater lagoon separated from the sea by a narrow strip of land. This is serious oyster and mussel territory and one of France’s most important shellfish farming areas. The vineyards sit on a plateau of clay and limestone overlooking the lagoon, catching cooling sea breezes that keep the grapes fresh. The nearest city is Montpellier, about 30 minutes away by car, with the village of Pinet itself giving the wine its name.

What does Picpoul de Pinet taste like?

Bone dry, bracingly acidic and coastal in the most literal sense. Think green apple, lemon and lime, white flowers and a distinct salinity that tastes almost like sea spray. There’s often a faint bitterness on the finish, almost like grapefruit pith, which is part of its charm. It’s best served properly cold.

If it had a character, it would be windsurfer on the lagoon with wind in her hair…

Watch The Video

Picpoul de Pinet Food Pairing

This is, quite simply, one of the great oyster wines of the world. The acidity cuts straight through the brininess and the wine’s own salinity makes it feel like an extension of the dish, sweetening up the fleshiness.

Beyond oysters, it’s brilliant with any shellfish. It handles fried food surprisingly well too, the acidity cutting through any oiliness. Goat’s cheese is another classic match, and it’s a reliable partner for anything with citrus, herbs or a touch of chilli.

Try These!

Ormarine ‘Villemarin’ Picpoul de Pinet 2025, £12.50 (£10 mix 6) Majestic Wines

Ormarine is the leading brand of the region. The Villemarin now comes in a much lighter, more environmentally friendly eco bottle and it is your benchmark Picpoul de Pinet: zesty and crisp with intense notes of lemon peel, green apple and a slick of salinity. Stunning with fresh oysters and prawns.

Ormarine ‘Cuvée Estela’ Sur Lies Fines, Picpoul de Pinet 2024, £15.50 (£14 mix 6) Majestic Wine

A more gastronimic style of Picpoul de Pinet from Ormarine, this wine has had time ageing on its spent yeast cells, or fine ‘lees’, hence ‘sur lies’. This gives the wine more complex flavours of nectarine and peach skin as well as more texture, so it can handle more weighty, flavoursome dishes such as scallops in creamy sauces or garlicky chicken.

Want the full, global Picpoul Wine Grape Sips Safari? Watch the Vinalogy Video !

Michael Perry, also known as Mr Plant Geek, has spent his career making the plant world genuinely exciting thanks to his infectious enthusiasm for the subject. He is an author, a TV presenter, podcaster, content creator and self-described hortpreneur who spent many years at Thompson & Morgan introducing hundreds of new plants into the UK before going freelance. He has been named in the Sunday Times twenty most influential horticulturists in the country and has spent the years since travelling across Europe and beyond lecturing and speaking at all sort of plant-based events.

In this episode, we hear about how it all started and where it has taken him, thoughts on faux flowers and the weirdest plants he’s come across. We also touch on functional drinks and plants in cocktails, water sommeliers and why it’s important to always go with your gut when making life decisions.

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Find Michael Perry, aka Mr Plant Geek

Instagram: @mr_plantgeek

Website: mrplantgeek.com

Podcast: The Plant Based Podcast

Book: Hortus Curious

In the glass…

Three Spirit, Livener, £25.99, threespiritdrinks.com

A gorgeous, punchy, functional, non-alcoholic botanical elixir. "The Pick-Me-Up".

*******

Liked this? Listen to more episodes:

Olympian Legend, Dame Jess Ennis-Hill

Designer & entrepreneur, Cath Kidston

‘Chocolat’ author, Joanne Harris

Actor & Winemaker Sam Neill

Broadcaster & super athlete, Vassos Alexander

Co-Founder of Renais Gin, Alex Watson

Artisan perfumer, Sarah McCartney

Watch Video!

Welcome to another One Minute Wine Ace post. This week, it’s all about getting to know Santorini’s flagship white grape Assyrtiko with this ‘vinalogy’ to help you remember its characteristics:

Assyrtiko: Among Ancient Ruins

There’s not a cloud in the sky on this warm, bright day as you head on foot down the white, gravelly pathway towards what’s physically left of this ancient Greek civilization. The air is redolent with the scent of almond trees and acacia blossom with clementine peels warming in the heat. You spot a stand selling small pots of lemon granita and gratefully suck down the salty, citrusy ice crystals, holding the empty pot to your brow. Soon enough, it’s time to step inside this ancient world of cool, marble structures away from the glaring sun. Down here it smells mineral and earthy. What these walls must have seen!

Assyrtiko is Greece’s finest quality white wine grape and it’s finally getting the recognition it deserves on wine lists around the world. In its sunny spiritual home of Santorini, Assyrtiko makes fairly full-bodied white wine with lush notes of orange and lemon citrus, acacia honey and marzipan tempered by a very welcome cool, mineral core and refreshingly high acidity, despite the heat. It doesn’t much like oak and you can drink it young but the best ones can age well for years too. If you’re into fine Riesling, you’ll love this, especially with a plate of white fish and skinny potato fries.

GEEK FACT: On its island home of Santorini, many of the Assyrtiko vines are still ungrafted* and are aged between 60 and 250 years old! This means they have incredibly deep roots, reaching down for metres into the volcanic soil and sucking up lots of trace elements and minerals, hence the style.

*Most European vines have different rootstocks - I’ll bore you with why another time.

ASSYRTIKO SIPS SAFARI

Assyrtiko 1: Santorini, Greece

For benchmark Assyrtiko, try one unoaked from the island of Santorini in the Cyclades. This is where you’ll find powerful,. yet crisp, dry and saline wines with their fragrant notes of ripe lemon and clementine with a touch of honey. For fuller-bodied, more textured and gastronomic versions, look for ‘Nykteri’ on the label and you can also try it in its dark, sweet wine form as the original Vinsanto for a salted caramel, fudge vibe.

Try: Assyrtiko ‘34’, Santorini, Karamolegos 2023, £41, The Wine Society,

Assyrtiko 2: Crete & Mainland Greece

More and more plantings of this grape can now be found in Crete and around mainland Greece, especially around Macedonia, Drama and the Peloponnese where the inland climate and more youthful vines produce wines that are a little lighter, less austere and more fruity. They don’t quite have the length, complexity or the panache of Santorini, though.

Try: Lyrarakis Assyrtiko 2025, Crete, £15 (£11.50 mix 6), Majestic Wine

Assyrtiko 3: Clare Valley, Australia

You won’t find a huge amount of Assyrtiko outside Greece yet, but pockets of it are cropping up, such as in Australia’s cool Clare Valley region. This is the home of the razor-like, crisp Aussie Rieslings and they share that concentration and acidity with Assyrtiko here.

Try: Jim Barry, Clare Valley Assyrtiko 2023, £25 Laithwaites

Also Try: Thanks to its incredible capacity to remain fresh when the weather is extremely hot and dry, many regions worldwide are now experimenting with Assyrtiko thanks to climate change. New Zealand and Puglia are doing well with it and they are even experimenting with it in Bordeaux now, so keep an eye on that!

Assyrtiko is…

🎨 Golden, complex and citrussy

🏋️‍♂️ Full-bodied, concentrated and saline with very fresh acidity

👃 All about complex orange and lemon peel, honey blossom and almond

📍 The star white grape of Santorini, Greece

🍴 Pair with grilled white fish

Liked this? Check out these posts:

• Chardonnay: The ‘Kate’ of wine grapes

• Sauvignon Blanc: The English Country Garden wine grape

• What is Pét Nat wine?

And don’t forget to see who I’ve been chatting to on the HelenaSips Podcast!

I was absolutely delighted to have the chance to meet Dame Jessica Ennis-Hill recently AND taste the very first bottle of her brand new ‘mid’ wine, Seven Summers.

Jess Ennis-Hill is one of Britain’s most iconic athletes. She captured the nation’s heart at the London 2012 Olympics as our gold medal-winning, heptathlon champion before returning after motherhood to win gold at the world championships in 2015 and Olympic silver in Rio in 2016. But this conversation isn’t just about medals. Since retiring from elite sport, Jessica has been navigating a very different kind of challenge, shifting from a life defined by performance and precision to one shaped by family, wellbeing and a deeper understanding of the body beyond its limits. Now a mother and entrepreneur, she’s helping women rethink fitness in a more intuitive, sustainable way.

In this episode, we explore what happens after you’ve achieved the dream and how you rebuild a life that feels just as meaningful and joyful, without the roar of the crowd, all with a splash of her genuinely delicious, brand new, 7% ABV ‘mid wine’: a Provençal pink called Seven Summers!

Find Jess Ennis-Hill

Instagram: @jessicaennishill @wearejennis

Jennis on Youtube

In the glass…

Seven Summers 7% ABV Rosé Wine

A brand new launch from Jess herself, Seven Summers is an exceptionally well-made rosé from Provence with an ABV of just 7% but all of the crisp and saline, strawberry-scented charm of your favourite Provençal pink. Find it for £12.50 a bottle at 7summers.co.uk and follow on instagram @7summers_wine

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Liked this? Listen to more episodes:

Designer & entrepreneur, Cath Kidston

‘Chocolat’ author, Joanne Harris

Actor & Winemaker Sam Neill

Broadcaster & super athlete, Vassos Alexander

Co-Founder of Renais Gin, Alex Watson

Artisan perfumer, Sarah McCartney

This episode is a little different in format, as I managed to grab some time with Sam Neill while on a recent wine press trip to New Zealand before I knew The HelenaSips Podcast would exist!

In this intimate chat, we hear about Sam’s philosophy on wine and the character of each of the Central Otago subregions where he grows his grapes for Two Paddocks. We hear what he drinks when it’s not Pinot, get an explanation of each of his cuvées as songs, discover his favourite role to play and learn why he will never put his wine under a cork again!

Please subscribe if you enjoy these conversations - and tell your friends.

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Find Sam Neill

Instagram: @samneilltheprop

In the glass…

Two Paddocks Estate Pinot Noir 2024

Silky, elegant and aromatic with notes of wild herbs and bright red cherry. A delight!

twopaddocks.com

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Liked this? Listen to more episodes:

Designer & entrepreneur, Cath Kidston

Chocolate author, Joanne Harris

Broadcaster & super athlete, Vassos Alexander

Co-Founder of Renais Gin, Alex Watson

Welcome to Cowes Fringe 2026! this weekend, I have been joined once again by Chantal Coady OBE aka The Chocolate Detective to showcase a range of her delicious artisan chocolates with some wines that were hand-picked by me. A HUGE thank you to Bar46 Cowes for hosting us and for the Jack Thompson team for their unfailing generosity and help with this event!

I’ve written before on the rules of thumb when pairing wine and chocolate (it’s a minefield!) so take a look at that article if you’re keen to know more. In the meantime, this is what we are tasting today…

Pink Prosecco + Caramelised Almonds

The Chocolate Detective, Caramelised Provençal Almonds in Dark Chocolate, £16.95, Jack Thompson

La Gioiosa Tradizione Prosecco DOC Rosé Millesimato Brut 2024, £10.50 (25% off if you buy 6) Waitrose

This is the pairing that opens the evening with a little shimmer. La Gioiosa is not your average Prosecco rosé. It’s brut, which means it’s drier than most DOCs and vintage-dated, which together gives it real precision and restraint. Red fruit, rose petal and a whisper of pomegranate meet the bittersweet crunch of caramelised almond and dark chocolate and the bubbles do the washing up between bites.

White Chocolate + Oaked, New World Chardonnay

The Chocolate Detective, White Chocolate with Cardamom & Foraged Fennel, £16.95 Jack Thompson

Toast & Honey Chardonnay, California, 2023, £15.50 (£10.50 mix 6 price) Majestic

Toast & Honey is exactly what the name promises: warm, generous, lightly oaked and super ripe California Chardonnay with vanilla and stone fruit that wraps around white chocolate like a cashmere blanket. It’s intense, which is why it can take the white chocolate. The cardamom and foraged fennel in the chocolate make this pairing interesting rather than merely pleasant, though. The spice lifts the wine's sweetness, the fennel echoes its herbal edge and suddenly you're somewhere more complex than either ingredient suggested on its own.

White Chocolate + Moscato

The Chocolate Detective, White Chocolate with Cardamom & Foraged Fennel, £16.95 Jack Thompson

Cantine Volpi Moscato Piemonte DOC 2025, £8 (£7 mix 6), Majestic

The gentlest pairing of the evening, Cantine Volpi Moscato is low in alcohol, floral and lightly honeyed with peach blossom, apricot, zesty citrus and a little grapey freshness. Against the white chocolate the sweetness levels are perfectly matched and the cardamom and fennel stop it tipping into cloying territory. Think of it as a dessert alternative that’s different and light on its feet! Uncomplicated pleasure, done well.

Dark Cherry Chocolate + Malbec

The Chocolate Detective, Dark Chocolate with Whole Sour Cherries, £16.95, Jack Thompson

‘Dada’ Art Malbec, Finca Las Moras, £8.25 Tesco and Sainsburys

Dada is an unpretentious, crowd-pleasing Argentinian Malbec that does exactly what it says on the tin: dark blueberries, plum a hint of vanilla and rounded tannins that don't outstay their welcome. The sour cherries in the chocolate cut through the Malbec's softness with a little tartness that keeps everything lively. It’s dark fruit calling to dark fruit, with enough contrast to stop it becoming one long purple note. An easy, very satisfying pairing.

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Dark Chocolate + New World Cabernet Sauvignon

The Chocolate Detective, Madagascar Menakao 63% Chocolate Calets, £16.95, Jack Thompson

Two Hands, Tenacity Old Vine Cabernet Sauvignon, Australia, £16.50 (£14.50 mix six), Majestic

Milk Chocolate + Tawny Port

The Chocolate Detective, Hazelnut Praline Puffin Eggs, £14.95, Jack Thompson

Waitrose Blueprint Tawny Port, £10.25 (25% off mix 6 price), Waitrose

This is the most classically reasoned pairing on the table and it earns that status. Two Hands Tenacity is a serious Cabernet, with cassis, black cherry, mulberry and a savoury edge that tells you old vines went into this bottle. The Madagascar 63% is pure, unfussy dark chocolate with nothing added to distract from the conversation. Tannin meets tannin, the cassis mirrors the chocolate's red fruit notes and the savoury finish of the wine finds its match in the slight bitterness of the cacao.

Want to see what we tasted with the spirits pairing? See here!

Want to read about the wine and chocoalte pairing rules of thumb? See here!

Welcome to Cowes Fringe 2026! New for this year is an artisan chocolate and spirits tasting featuring delights from Chantal Coady OBE aka The Chocolate Detective with a range of delicious spirits. A HUGE thank you to Bar46 Cowes for hosting us and for the Jack Thompson team for their unfailing generosity and help with this event!

First, some chocolate and spirit pairing rules of thumb:

Match intensity first. The spirit and the chocolate need to be in the same weight category. A delicate single malt will be flattened by 85% dark chocolate and a heavily peated whisky will destroy milk chocolate, for example.

The sweetness rule. The spirit needs to meet or exceed the sweetness of the chocolate. Dry spirits tend to work better with darker, less sweet chocolate and aged, sweeter spirits open the door to milk and white chocolate.

Barrel-aged spirits are your friends. Aged spirits like whiskey, cognac and rum echo the natural vanilla and caramel richness you can pick out in fine chocolate. They’re speaking the same language.

Cocktails don’t work. It’s worth knowing that cocktails do not work with chocolate. The competing ingredients tend to muddy everything. Neat or lightly diluted spirits only.

Quality on both sides. Don’t cheap out! Quality, artisan chocolate and spirit bring out each other’s flavours, whereas cheaper versions drown everything in sweetness.

METHOD: Taste each alone first to understand their individual characters, then bring them together. Let the chocolate melt completely before you sip. Don’t bite and gulp simultaneously or you’ll miss the conversation happening between them!

White Chocolate X Gin

Jack Thompson ‘The Islander’ Artisan Gin, £48 Jack Thompson

White Chocolate with Fennel & Cardamom, £16.95 Jack Thompson

This is the pairing that makes you wonder whether the gin and the chocolate were made for each other, which in a sense they were. The Islander's bergamot lemon, jasmine and gentian find their mirror in the fennel and cardamom of the white chocolate. It’s botanical calling to botanical across the table. The creaminess softens the gin's edges and what you're left with is something that tastes unmistakably of the island.

Crystalised Ginger Chococlate X Spiced Rum

Bathtub Rumbullion Spiced Rum, £34.95 Master of Malt

The Chocolate Detective Dark Chocolate with Crystalised Ginger, £16.95 Jack Thompson

Rumbullion is Madagascan vanilla, orange peel, cinnamon and cloves It’s christmas in a bottle, and proud of it. Dark chocolate and crystallised ginger is its natural partner. The ginger amplifies the warming spice in the rum, the dark chocolate gives it somewhere to land, and the orange peel note running through the spirit ties everything together. Bold, generous and completely intuitive once it hits your palate.

Salted Caramel X Salted Caramel

Shimmer Salted Caramel Vodka, £39 Isle of Wight Distillery

The Chocolate Detective, Salted Caramel Seagull Eggs, £14.95 Jack Thompson

Unapologetically indulgent and entirely the point. Caramel meeting caramel, salt lifting salt… this is mirror pairing at its most direct. The lightness of the vodka base stops it tipping into excess and what remains is something that tends to make the room go quiet on the first sip. No apologies necessary.

Milk Chocolate X Bourbon Whiskey

Old Fitzgerald 7 Year Old Bourbon, £64 Majestic (from June)

The Chocolate Detective, Milk Chocolate, Blackthorn & Sea Salt, £16.95 Jack Thompson

Seven years in charred American oak gives this bourbon real depth, with vanilla, caramel and a little wood smoke wrapping around the milk chocolate like it was always meant to be there. The sea salt cuts through any sweetness and keeps things honest. But it's the blackthorn that makes this pairing interesting: that wild, hedgerow bitterness lifting everything just enough to stop it being comfortable.

Orange Chocolate X Cognac VSOP

Courvoisier VSOP Cognac, £47, Waitrose

The Chocolate Detective, Dark Chocolate Orangettes, £16.95 Jack Thompson

Some pairings exist because they simply work, every time, without exception. Cognac and dark chocolate orange is one of them. The dried fruit, oak and gentle spice of a good VSOP finds its natural home alongside candied orange peel wrapped in dark chocolate. We've ended here deliberately. This is a full stop worth savouring.

See more about booze and chocolate pairings!

How to properly pair wine with chocolate

Some posh chocolate and wine pairings

In this episode, Helena Nicklin chats to Cath Kidston MBE, a much-loved creative founder based in the UK. Known for her eponymous, global lifestyle brand, we discuss her new venture, C. Atherley, which was inspired by nature and scented geraniums.

Hear about her journey from the early 90s vintage market to building a brand rooted in nostalgia and everyday pleasure as well as her transition from homewares to body care and home fragrance. Along the way, we’ll hear Cath’s thoughts on the importance of creating a welcoming home and the influence of her father’s legacy on her work.

Find Cath Kidston

C-atherley.com

Instagram:

@c.atherleylondon

@cathkidstonpagham

In the glass…

Fresh Lemon & Ginger Tea

Watch The Video

Happy World Chardonnay Day! To celebrate, here’s a little freebie ‘vinalogy’ from my HelenaSips video resources to help you better understand the key styles of Chardonnay from around the world. Recommendations are at the end too.

Chardonnay: The ‘Kate’ of Wine Grapes

Think back to your school days. Weren’t there always at least four people in your class with the same first name? Well, in my year, it was Kate and it was hard to work out how you felt about the name because there were so many of them. For example, just as you had decided that you hated the name because of spotty-faced Kate who smelled of potato, you’d meet supermodel-in-training Kate who had a perm and older friends who could get into nightclubs. Suddenly, you wanted to name all your future children Kate. Even the boys.

Well, Chardonnay is the wine version of Kate. The sheer number of styles you’ll find worldwide can make it difficult to pin down your thoughts on it as it responds so strongly to where it’s grown and how it’s made. And as styles of this wine go, Chardonnay moves from the sublime to the ridiculous, being responsible for some of the greatest white wines in the world. Climate and winemaking techniques leave their mark, but the key elements will always be there somewhere: look for a golden colour, ripe melon flavour and a fuller body than many other white varieties such as Sauvignon Blanc. Vanilla and buttery notes are also good indicators that the wine is a Chardonnay. Try it unoaked for a true reading of its merits.

FUN FACT! ‘Blanc de Blancs’ translates as ‘white from white’, as in, white wine from white grapes. In Champagne, this means that the wine is made from 100% Chardonnay as it’s the only white grape that is widely used there. If it were a Kate it would be Cate Blanchett; A-lister stuff and fine boned and ethereal, capable of ageing elegantly.

CHARDONNAY SIPS SAFARI

France really sets the tone globally for Chardonnay styles that others emulate, so here are the three core ones to know plus a classic, New World comparison:

Chardonnay 1: Chablis, France

Lean, cool and understated, there is only one Chablis and it comes from the slightly separated, northern part of the Burgundy region in France of the same name. Light bodied and very dry with a characteristic chalky texture, It’s the cool climate and soils that do it. This is Kate the Supermodel. Try this at all quality levels from Petit Chablis through Chablis to Premier Cru and Grand Cru!

Try: The Society’s Exhibition Chablis, £17.50 The Wine Society

Chardonnay 2: California, USA

Voluptuous and fuller-bodied, the Californian style of Chardonnay, such as those from Sonoma Valley and Napa Valley, tend to have a richer and more creamy, almost vanilla marshmallow feel. Cheaper versions might be synthetically enhanced with oak chips, but the top-end wines tend to use oak barrels, giving unctuous caramel and vanilla flavours. This is Katie, the Centrefold - but she can still have an Ivy league education!

Try: Kendall-Jackson ‘Vintners Reserve’ Chardonnay 2024, £20.50 (£18.50 mix 6 price) Majestic

Chardonnay 3: Burgundy, France

With plenty of complexity, character and sophistication, throw a little money at a top-end white from one of the villages in Burgundy, such as a linear Puligny-Montrachet style or a riper, fatter Meursault. ‘White Burgundy’ is almost always 100% Chardonnay. This is Katherine, the Oscar winner and it sets a style tone for wines worldwide.

Try: Domaine Faively Meursault, £69.95 N.D. John

Chardonnay 4: Blanc de Blancs Sparkling

If Champage and many other traditional method sparklers are labelled ‘blanc de blancs’ is usually means 100% Chardonnay - and it always will in Champagne. These are lithe, mineral and ethereal in youth, filling out beautifully to add orchard fruit, brioche and spice with a saline core. Stunning.

Try: Laurent Perrier, Blanc de Blancs Brut Nature NV, £66.99 on offer Laithwaites

Also Try

In between black de blancs sparkling and boozy, Californian bombshells, there is every style in between! For delicious versions that are kind of mid way between Burgundy and California, try the likes of New Zealand, Chile and South Africa. You can find decent Chardonnay in SO many places now, including England. too Here are some favourites:

Chile: Tesco Finest Valle de Leyda Chardonnay, £9, Tesco

South Africa: M&S Honeycomb Chardonnay 2024, £10 M&S and Ocado

New Zealand: Kumeau River Village Chardonnay, Auckland, 2025, £14.50, The Wine Society

Australia: Robert Oatley ‘Signature Series’ Chardonnay 2023, Margaret River, £15.50 (£14 mix 6 price) Majestic

England: Guinevere Chardonnay, Gusbourne, Kent, 2023, £40 Gusbourne.com

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Heard the HelenaSips podcast yet? Take a look at my recent conversations here!

First, we had Great British Rosé Week back in May and this week, it’s English Wine Week, so I thought I’d share an updated list of some favourite English pink wines. About 25% of all wine made in Great Britain is pink and, fun fact, the grapes usually used these days are Pinot Noir and Pinot Meunier - the two black grapes that go into white and pink Champagne. Here are some gorgeous English pinks to sip now the sun is OUT out:

Northbrook Sparkling Rosé 2020, HAMPSHIRE, £42 northbrookvineyard.co.uk

I hadn’t heard of this winery until last year but I am now totally smitten. Gorgeous on the outside as well as on the inside, this single vineyard, vintage sparker embodies elegance and complexity with a quintessentially English, wild strawberry, white blossom and hedgerow character, topped off with a creamy mousse and a touch of brioche. There’s so much going on in the glass. For a vintage wine with age at this price, it’s a bargain too.

Digby Rose Brut MV, Sussex, £39 Swig

I was lucky enough to be amongst the first to taste this new cuvée at the Digby residence in West Sussex earlier this year. A blend of largely Pinot Noir with Chardonnay and Meunier, the wine uses the 2018 vintage as its base with reserve wines blended in six years (six!) of lees aging before release, which gives it that signature Digby complexity and creaminess. Think Eton mess with dried rose petals and a textural, chalky tang. A serious, foodie fizz that will age for years to come too.

Nyetimber English Summer Rosé, Limited Edition, Sussex, £47 Nyetimber
You will undoubtedly have heard of Nytimber but chances are you haven’t spotted their brand new, limited edition English Summer Rosé bottle yet. A sexy new, relaxed outfit for their multi-vintage rosé, the wine features Chardonnay, Pinot Meunier and Pinot Noir and as you might expect, captures a light, bright, summer pudding vibe beautifully in the glass.

Silver Reign Rosé, Silverhand Estate, Kent, NV, £18 Silverhandestate.com

What I love about Silverhand Estate is the way they have embraced the Charmat method (which makes Prosecco) but use Champagne grapes. The result is much of the flavour of a delicious traditional method sparkling but with a touch more easy-going ripeness and fruit - not to mention a much lower price tag. Silverhand is also now the largest single organic vineyard in the UK and is packed with biodiversity, rare animals and as much forest land as vines. Well worth a visit.

M&S Rockferne English Sparkling Wine Rosé, Sussex, £30 M&S and Ocado

M&S scored a blinder when they teamed up with Roebuck Estates in Sussex to make this sparkling pink, which is made with Chardonnay, Pinot Noir and Meunier. Elegant but generous, this delicately coloured sparkler is all about fresh pastry, rose and wild strawberry fruit. Think of a fresh strawberry tart with a delicate almond paste and a dollop of cream to finish. Stunning - and a great all rounder.

Folc Dry English Rosé, South East England, £22 Ocado £22.99 Folc

Folc was the first dry, still English pink I tried and it’s still the one to beat! The company only makes this wine, so they have thrown everything at it. Made with a blend of seven different grape varieties from independent, family-owned vineyards across Kent, Suffolk and Sussex, this wine has a little bit of everything - red berry notes, floral aromatics, leafiness, mineral tang and bramble fruit. Not surprising when it features Pinot Noir, Pinot Meunier, Pinot Précoce, Pinot Gris, Chardonnay and a splash of Ortega! A unique pink.

Gusbourne Still Rosé, Kent 2025 Hedonism

Gusbourne is the quietly confident, Kentish producer based in Appledore that has been hoovering up the awards over the past few years both for their sparkling and their still wines. This still pink is their very first still, dry rosé and it’s a cracker. Made with 100% Pinot Noir, it’s super cool and crisp and fresh with notes of tangy cranberry and crunchy raspberry. The bottle looks pretty cool too. With its glass stopper, you’ll want to use it for water afterwards!

Silverhand Estate Straweberries & Cream Still Rosé, Kent 2025, £15 silverhandestateshop.com

Brand new from the Silverhand stable is this evocatively named ‘strawberries and cream’ still rosé. Made with 100% Pinot Noir grapes from Kent, this wine does exactly what is says on the tin with a lovely, lactic creaminess and lots of freshly cut strawbs. There’s a bright salinity too it keeping it all fresh too. Perfect timing for the tennis!

Got a favourite? Let me know!

The US state of Virginia isn’t a new fangled wine thing or a one-note region. Far from it! I’ve been getting to know Virginia wine ahead of their first trip to the London Wine Fair in ten years and I must say, I am in deep. Here’s what you need to know:

Virginia boasts more than 4,000 acres of vineyards spread across ten regions and eight AVAs (“American Viticultural Area”: a designated, officially recognised, US grape-growing region). Mountain ridges, rolling farmland, Atlantic breezes and historic valleys all contribute their own microclimates and distinctive accents to the wines in the glass here. Think of it less on homogeneous region and more like a beautifully eccentric dinner party of wine terroirs.

Fun Fact! Virginia passed a legal mandate forcing citizens to grow wine grapes in 1619. The Jamestown House of Burgesses passed “Acte Twelve,” which legally required every male colonist to plant and maintain at least ten European Vitis vinifera cuttings!

A Brief History of Virginia Wine

Virginia’s wine story stretches all the way back to the earliest European settlers, with Thomas Jefferson himself famously believing the state could become a great wine-producing region, although nature and bad luck had other ideas at the time. Still, while the great Virginian winemaking dream goes back a long way, the modern industry did not truly begin to take shape until the late 1970s.

At a moment when much of the wine world had already written Virginia off as too humid and ambitious, a small band of determined individuals decided otherwise. Some arrived from Europe with generations of wine knowledge in their blood. Others were local farmers and curious entrepreneurs searching for something beyond tobacco fields and dairy herds. Together, they built Virginia wine one hard-earned harvest at a time.

From those early pioneers, growth came quickly. What began as a scattering of wineries expanded to nearly 50 by the mid-1990s. Less than a decade later, that number had doubled again. Today, Virginia is home to almost 300 wineries, with new projects continuing to emerge across the state. These are wines from a region that had to fight to be taken seriously and, increasingly, no longer needs to ask for permission - and you can sense that pioneering spirit in the glass. It is time.

The Grapes and Wine Styles of Virginia

Virginia sits physically AND stylistically in a sweet spot somewhere between Europe and California, exuding ripeness without heaviness and freshness without austerity. You may think you know Chardonnay, Merlot or Cabernet Sauvignon already but Virginia gently taps you on the shoulder and offers a different perspective. These wines often display a restraint and elegance rarely associated with their more opulent West Coast cousins, yet feel another world away from their European counterparts. They are not shouty; they’re persuasive, a bit like the vinous equivalent of speaking impeccable French with the faintest Southern drawl. What’s fascinating though is that Virginia’s greatest success stories are not necessarily the world-famous headline grapes above, but the supporting actors, i.e. the varieties that spent centuries hovering in the wings of European wine culture before unexpectedly finding their starring role across the Atlantic - a bit like what happened with Carmenère in Chile and Malbec in Argentina.

Here are some Virginian wine stars to try:

Cabernet Franc: Virginia’s Quiet Charmer

If one grape now defines Virginia’s modern identity, it’s probably Cabernet Franc. Long overshadowed in Europe by louder, more commercially glamorous relatives, here it exhales and becomes fully itself. Virginia Cabernet Franc is elegant rather than bombastic, but never shy.

Viognier: The Perfumed Extrovert

Viognier can sometimes feel a little overdressed elsewhere; all up front perfume and flabby with no substance unless it’s form Condrieu. In Virginia though, it finds remarkable balance. These are aromatic, succulent whites with generosity, but also composure.

Petit Verdot: Supporting Role to Scene-Stealer

In Bordeaux, Petit Verdot is traditionally used as the seasoning rather than the main ingredient. Here however, it thrives in the warmer climate producing deeply coloured, richly textured wines with more polishthan brute force.

Bordeaux Blends: The New World Aristocrats

Some of Virginia’s most acclaimed wines are age-worthy, Bordeaux-style red blends, where Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot come together in endlessly shifting combinations depending on vineyard and vintage. These are seriousness but not self-important!

Norton: America’s Original Grape

Norton is America’s oldest native wine grape, born in Richmond, Virginia itself and it’s now enjoying a quiet revival thanks to a handful of talented producers determined to restore its slightly shaky reputation. A Vitis aestivalis grape variety, it was developed by Dr. Daniel Norton during the 1820s and was once ranked among the best in the world, winning gold medals in Vienna and Paris in the 1870s. Classic Norton characteristics are dark-fruit and a robust structure, unlike anything else in the world. It’s a little wild but gloriously and unapologetically American.

Virginia’s 10 regions and 8 AVA’s (Sub regions)

Looking at these regions, Virginia’s wine scene feels wonderfully difficult to pin down but that is precisely its charm. It’s a state still defining itself and experimenting. But it is also increasingly producing wines that deserve far more attention.

Blue Ridge

Home to the North Fork of Roanoke AVA and Rocky Knob AVA, this mountainous region brings elevation, cooler nights and wines with freshness and aromatic lift. Expect scenery so cinematic it demands a glass of Cabernet Franc in hand.

Central Virginia

The beating heart of Virginia wine country and home to the celebrated Monticello AVA, named after Thomas Jefferson’s estate. This is where Virginia’s modern wine reputation was forged, producing elegant, food-friendly wines with ripeness and restraint.

Chesapeake Bay

The maritime influence is strong here, particularly around the George Washington Birthplace AVA. Coastal breezes help moderate temperatures, creating bright, balanced wines with an easy-going charm.

Eastern Shore

The beautifully windswept Virginia’s Eastern Shore AVA is all salty air, sandy soils and Atlantic influence. It’s one of Virginia’s most distinctive terroirs, producing wines with freshness, finesse and a slightly wild coastal energy.

Hampton Roads

Home to the Virginia Peninsula AVA, this historic coastal area benefits from long growing seasons and moderating sea breezes. The wines here are often lean expressive and generous, yet maintain lovely balance.

Heart of Appalachia

A newer frontier for Virginia wine, where rugged landscapes and high elevations are beginning to reveal serious potential. It’s less polished than some at the moment but all the more thrilling because of it.

Northern Virginia

This increasingly sophisticated corner of the state includes the Middleburg AVA; an area rapidly gaining attention for refined, structured wines and luxury wine tourism where polished tasting rooms meet quietly ambitious winemaking.

Shenandoah Valley

The Shenandoah Valley AVA sits in the rain shadow of the Blue Ridge Mountains, making it one of Virginia’s drier wine regions. The result is wines with concentration, freshness and often a slightly more continental feel than elsewhere in the state.

Southern Virginia

Warm, verdant and increasingly experimental, this region is proving particularly exciting for alternative grape varieties and innovation. There’s a sense that Virginia’s next chapter may well be written here.

Virginia Mountains

High elevations, dramatic diurnal shifts and rugged terrain give this region enormous potential. A great example of how mountain viticulture always asks a little more of growers but then rewards them with wines of real character and precision.

For more information uncluding all the wonderful things to do there on wine tour, go to virginiawine.com.

If you’re at LWF this year to, seek them out at Stand D54! Wineries attending are:

o Commonwealth Crush Co.

o Domaine Finot

o King Family Vineyards

o Lightwell Survey Winery

o Paradise Springs Winery

o Rosemont of Virginia

o Southwest Mountains Vineyards

o The Williamsburg Winery

In this episode, I speak to Sarah McCartney, a self-taught, British artisan perfumer and founder of cult perfume house 4160 Tuesdays.

Sarah is known for creating scents inspired by memories, places and everyday pleasures, from marmalade on toast and tea and biscuits to seaside holidays. After 14 years working as head writer for Lush Cosmetics’s magazine, during which time she devoured over 200 books on herbalism and essential oils in order to better describe products to customers, Sarah turned her writing talents towards a novel, which then became the launch point for a whole new new career in perfumery. She has since built a devoted following for her fragrances that are imaginative, joyful and unapologetically human.

Join us as we discuss what being a called “a young upstart” at 50 looks like, the joy and function of fragrance, why perfumery doeasn’t have to be an exclusive club and of course, a lot of parallels with wine.

Please subscribe if you enjoy these conversations - and tell your friends!

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Find Sarah McCartney

Instagram: @sarahmccartneythinks and @4160tuesdays

4160tuesdays.com

In the glass…

Kier Normonde aka Kier Breton

A blend of local dry cider from Normany or Brittany with a splash of crème de Cassis de Dijon. Light, refreshing and deliciously local.

*******

Liked this? Listen to more episodes:

Designer & entrepreneur, Cath Kidston

‘Chocolat’ author, Joanne Harris

Actor & Winemaker Sam Neill

Broadcaster & super athlete, Vassos Alexander

Co-Founder of Renais Gin, Alex Watson

Pét-Nat is short for Pétillant Naturel, which is French for ‘naturally sparkling’ or if you’re a child like me ‘a little farty’. ‘Peter’ means to fart. And it’s a type of fizz that’s made in a simpler, more natural way than Champagne, which is arguably more important.

The Method

What this simpler way means is that, instead of going through two fermentations - one to turn the grape juice into wine and the other to make and capture the bubbles inside the bottle - with Pét-Nat, the juice is bottled while still fermenting the first time around, then fixed with a crown cap. This means the CO2 that’s produced at the same time as the alcohol can’t escape and dissolves into the bottles, making bubbles. It also means there’s not a chance to filter out the dead yeast cells from fermentation so it stays a bit cloudy with some sediment.

It’s a process known as the ancestral méthod, which, fun fact, actually predates Champagne! It started in the 16th century, down in Limoux not far from Carcassonne in southern France.

The Style

Pét Nat can be white, rosé or even red and it will always have a simple, rustic feel because unlike commercial wine, it is not filtered to make it star bright - but don’t let that scare you. The cloudiness is part of its unique charm and just means it’s less processed and flavoursome. And with fewer additives, lower alcohol and less sugar, Pét Nat on the whole is actually better for you than many commercial wines!

They’re made for easy, immediate drinking, offering a playful, more approachable alternative to more traditional sparklers. It also tends to be cheaper and has a less formal, much more modern look and feel too, with some really cool labels out there. It’s really trendy right now.

Most Pét Nat will come under the banner of Natural wines because the method fits the low-intervention approach, but not all of them do. Some winemakers may use pesticides, additives or non-organic grapes so they don’t meet the strict criteria to be considered officially natural.

This is a style that’s related to Natural wine, Organic and Biodynamic Wines but is not identical. Upgrade to paid to get full access to the HelenaSips wine course!

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Try these:

M&S Rosé Pét Nat Brut, £15 - M&S and Ocado

Alma 4 Phos Pét Nat, £12 Tesco

New Theory Pot Luck, £19 Amathus Wines

Have you listened to The HelenaSips Podcast yet?

Join me for some intimate conversations with well-loved creatives on their sensory memories and the rituals that bring them joy and keep them calm. Episodes so far:

Designer & Entrpreneur Cath Kidston

Actor & Winemaker Sam Neill

Chocolate author Joanne Harris

Gin Founder Alex Watson

Broadcaster & athlete Vassos Alexander

Cin cin!
Helena x

Sauvignon Blanc: The English Country Garden

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Here’s my VINALOGY for Sauvignon Blanc to make its personality easier to remember:

Imagine a cool, crisp, spring morning in Kent, the ‘Garden of England’, just after a light shower of rain. Strolling around you catch the aroma of freshly cut grass, nettles and ferns. Gooseberry bushes and pale yellow elderflower gracefully frame a wet stone pathway and the faint hint of classical music is just audible in the background. Ah, the peace and tranquillity. But what’s this? The rain has stopped and the clouds have parted. The garden has taken on a more tropical vibe and I swear the plants have grown bigger. Look what happens when you add some sun!

Sauvignon Blanc is arguably the most recognisable white grape variety around, which also means it can split the judges. This is because along with its zesty, grass and wet stone flavours come distinctive aromas that its fans describe as elderflower, its dissenters as cat pee. Now, you may prefer this pale yellow, green-tinged wine its more reserved, English garden mode, in which case you’d head straight for cool climate France. If you’re more of a party fiend however, digging the louder, more tropical vibe, then head somewhere with a little more sunshine in the New World.

SAUVIGNON BLANC SIPS SAFARI

Top get the measure of this grape, start by comapring three from the most famous regions for it globally:

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No 1: Loire Valley, France

France’s Loire Valley is Sauvignon’s first home and the appellation of Sancerre, which is Sauvignon but named after the village, is the most famous production area. Here you’ll find classic, country garden aromas in a subtle, refined style. For less expensive, more accessible Sauvignon in this still style however, seek out the wines from Touraine. Or, for a more complex, flinty, smoky savvy B, take a peek at the style made in Pouilly Fumé. That’s terroir for you!

Try: Sancerre ‘Les Marennes’, £18.50 om offer (Was £22.50) Waitrose

No 2: Marlborough, New Zealand

Sauvignon has a permanent holiday home in New Zealand, where Marlborough is its most famous region. Equally happy here as it is in France, the flavour volume is turned right up and someone has brought out the tinned asparagus and tropical fruit! You can’t do Sauvignon Blanc without trying one from Marlborough but it’s great all around both islands, especially Hawke’s Bay and Wairarapa.

Try: Yealands Marlborough Sauvignon Blanc 2025, £8 Asda

Sauvignon Blanc 3: Bordeaux, France

Dry Sauvignon Blanc is also a staple in Bordeaux, though it’s often eclipsed by the red wines. It’s one half of the famous white Bordeaux blend and you can also find it here as a single varietal. Look to the Graves sub region for particularly fine white wines that Thomas Jefferson would adore as well as to local, simple and much cheaper, single varietal Sauvignons.

Try: Sainsbury’s Bordeaux Sauvignon, Taste the Difference, £8.50, Sainsbury’s

Also try:

Happily for Savvy B lovers, you can find this grape all over the world now. For amazing value and smoky grapefruit notes, head to cool-climate Chile’s Casablanca and Leyda Valleys. For more powerful style, also look to Napa Valley in California and Elgin and Stellenbosch in South Africa.

Sauvignon Blanc is…

• Pale lemon-green in colour

• Body is usually elegant and light

• All about cut grass, wet stone, elderflower and, sometimes, guava

• The star grape of Sancerre, France and Marlborough, New Zealand

• The world’s greatest grape to pair with goats cheese

Look, I know that to some of us, ‘leftover’ red wine isn’t a thing but I’m told it does happen occasionally! And yes, it’s wonderful in gravy and stews but I saw this recipe while working with much-loved Spanish wine brand Toro Loco and it appealed even more. The best part? It’s super simple to make AND the wine works because it’s fruity and delicious but won’t break the bank. Here’s what you need and how to do it:

RED WINE CHOCOLATE CAKE (10 mins prep)

Ingredients:

300ml Fruity Red Wine ( I used Toro Loco Superior Red, £5.99 Tesco & £5.49 Aldi)

150g Plain Flour

100g Light Brown Sugar

100g Caster Sugar

60g Cocoa powder

60ml Vegetable or Coconut Oil

1 tsp Bicarbonate of soda

½ tsp Baking Powder

½ tsp Salt

Optional Cream Cheese Topping:

150g Cream Cheese

120g Icing Sugar

½ Tsp Vanilla Extract

Method:

Combine all dry ingredients, then slowly stir in the wine and oil. Grease the tin and bake in a preheated oven at 180 degrees for 25 minutes depending on your desired goo factor! If you’re going for a topping, wait for the cake to cool then combine the ingredients in a bowl, stir and spread. Super simple.

IN THE GLASS 🍷🇪🇸

Toro Loco Superior Tempranillo-Bobal Red, Spain.

£5.99 Tesco & £5.49 Aldi

Hailing from Spain’s Utiel-Requena region, not far from Valenca, this Tempranillo and Bobal blend is is the flagship wine from Toro Loco and shows of generous, fruity aromas of cherry, plum and blackberry, with soft tannins and a dry finish. It’s cheerfully uncomplicated and the perfect profile for this tasty pud.

For more on Toro Loco, see here!

For the latest episode of The HelenaSips Podcast, click here!

When it comes to official restaurant guides, the priority has always been food. This makes sense on many levels but for real wine lovers like us, it misses something - the main something!

For those unfamiliar, Star Wine List was born out of a very real gap in the industry: the need for a global, trusted way for wine lovers to discover genuinely great wine lists while shining a light on the people quietly curating the most exciting, thoughtful selections in the world. It is the wine lover’s shorthand for where to drink well; a guide to the finest restaurants and bars across 46 countries, assessed and recommended by wine professionals who actually know their stuff including Masters of Wine and Master Sommeliers. The annual awards tour takes that mission on the road, shining a light on the teams behind the lists as much as the lists themselves.

A couple of weeks ago, the Star Wine List of the Year UK returned to London for its sixth UK edition and I was lucky enough to be in the room to celebrate the winners as they were announced. Results are below but firstly, here’s what the stars mean:

How the Stars Work

Star Wine List operates on two separate strands. The first is the guide: an ongoing global directory of great places to drink wine, where venues hold either a Red Star (personally visited and recommended by someone on the team) or a White Star (wine list reviewed and approved, but not yet visited in person).

The second strand is the annual awards competition, which is what the London ceremony was all about. Any restaurant or bar can enter their wine list to be judged. Finalists receive a Silver Star; winners get a Gold Star. These are entirely separate from the guide stars and a venue doesn’t need to be listed to compete.

This year, 13 Gold Stars were handed out across as many categories. All but one went to London venues with the Best Rosé Wine List coming home to the Isle of Wight for the second year running with my dear friends, Ashley & Tom at The Terrace, Ventnor. Huzzah!

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This Year’s Gold Stars

Seek out these venues for the most epic and imaginative of wine lists:

INTERNATIONAL CATEGORIES

Best Long List, presented by Bibendum ( lists with 600+ wines)

Doppo, London

Best Medium-Sized List, presented by Dreissigacker( 200-600 wines)

Trivet, London

Best Short List, presented by The Buyer (fewer than 200 wines)

DakaDaka, London

Best By-the-Glass List, presented by Lingua Franca

Row on 5, London

Best Sparkling Wine List, presented by Laurent-Perrier

Row on 5, London

Best Newcomer List

Labombe by Trivet, London

Sustainability Prize, presented by Esterházy

Restaurant St. Barts, London

Best Austrian Wine List, presented by Austrian Wine

Newcomer Wines, London

Best Italian Wine List

Doppo, London

Special Jury Prize (Rewards a place that does something out of the ordinary)

OMA, London

LOCAL CATEGORIES

Best Rosé Wine List, presented by Château Galoupet

The Terrace Rooms & Wine, Ventnor

Best Spanish Wine List, presented by Familia Torres

Mountain, London

Best Riesling Wine List, presented by Dr. Lippold

Claridge’s Restaurant, London

Want to know more about Star Wine List and the winners? Click here! Star Wine List is also available as an app.

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#ICYMI (In Case You Missed It)

• The HelenaSips Podcast is now live! Check here to see who’s on…

• Côtes du Rhône: Boyband of Wine Styles. Read it here.

• Get Midweek French Bistro Vibes with this Croque Monsieur Recipe & Wine Pairing. Read it here.

LISTEN HERE!

In episode 4 of The HelenaSips Podcast, Helena meets Alex Watson, co-founder of Renais Gin with his actor sister, Emma Watson.

This is a conversation about creating a unique spirit made from ‘upcycled’ Chablis grapes that looks as good as it tastes. We hear about what growing up in France has taught him about the French concept of the Art of Living and what makes for a good life. Along the way, we touch on glassware and cocktails, the family winery and how to make and epic ‘terroir-tini’.

Oh, and the Charles Spence phrase we were looking for was the ‘Provençal Rosé Effect.’ Intrigued? Have a listen!

In the glass

The Terroir Martini

60ml Renais Gin

15ml Chablis Wine

2 Dashes Lemon Bitters

Chilled Martini Glass

Method: Add all your ingredients into a mixing glass, then fill to the brim with large chunks of clear, quality ice. Stir for 20 seconds to chill and dilute. Pour into the chilled glass and garnish with a twist of lemon if desired.

Find Alex & Renais Gin

Instagram @Alex.s.watson and @RenaisGin

Website: Renais.co.uk