Wine expert Simon Kershaw raises a glass to local producers
PUBLISHED: 19:18 07 August 2012 | UPDATED: 21:20 20 February 2013
Our wine expert Simon Kershaw raises a glass to local producers
We dont shout about it enough, but here in Yorkshire we have a food tradition every bit as good as that of Burgundy or Tuscany. Beef, pork and lamb, Yorkshire pudding, rhubarb, liquorice, Wensleydale cheese the list goes on and on.
Thanks to this variety and quality, we enjoy the most exciting food culture in Britain. Look at the number of Michelin starred restaurants. Yorkshires surely got more than anywhere else outside the M25. We have the most terrific gastro pubs and hotels too, not to mention Bettys. So what should you drink with Yorkshire food? Theres a simple answer to that: Yorkshire wine.
People forget that we are now blessed with some first class vineyards. Take Leventhorpe. Sitting in its own microclimate just outside Leeds, it makes some fabulous wines. In France and Italy they take it for granted that the best match for local food is wine grown from the same soil. We should take a vine leaf out of their book and raise a glass of Leventhorpes Madeline Angevine with our rhubarb crumble or perhaps a Holmfirth Vineyard Red with our roast beef and Yorkshire pudding.
And I cant refrain from mentioning my own vineyard created on a hillside in Oswaldkirk. Along with the new owner Rudolpho, a food scientist for Nestl, we created our first Pinot Noir vintage in 2011. Its showing great signs of promise, even if I say so myself.
And what do we do better than anywhere else in the country or the world, come to that? Beer. We should savour a glass of crafted ale just as we do a fine wine.
Alternatively opt for a glass of cider. Ampleforth Abbey Cider with roast belly pork and black pudding is a match made in heaven.
Simon Kershaw is head of fine wine at one of Yorkshires oldest and finest wine merchants House of Townend.
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The print version of this article appeared in the May 2012 issue of Yorkshire Life
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