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Surrey's stunning vineyards to host Santa Express, artisan Christmas market and festive workshops getsurrey.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from getsurrey.co.uk Daily Mail and Mail on Sunday newspapers.
Surrey vineyard with incredible views named second most 'instagramable' in the whole of the UK getsurrey.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from getsurrey.co.uk Daily Mail and Mail on Sunday newspapers.
The ultimate Surrey Hills vineyard crawl for wine lovers with the most incredible backdrops getsurrey.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from getsurrey.co.uk Daily Mail and Mail on Sunday newspapers.
Add 230ml of water into a pan and bring to a boil. Add 115g of white sugar and 115g of brown sugar to the boiling water and stir until dissolved. Take the pan off the heat and let it cool slightly. Leave for at least one hour before serving. Store in an airtight container for 7-10 days in the fridge. Serve in a well-chilled large red wine glass or gin goblet and garnish with a sprig of fresh mint and a lime wedge. Prosecco Mojito Method Add 4 fresh lime wedges into the bottom of the well-chilled glass (do not squeeze lime into the glass) ....
2018 Blackbook, Pygmalion chardonnay, England £25, blackbookwinery.com The Battersea-based Blackbook “urban winery” is run by the mercurially talented husband and wife team Sergio and Lynsey Verrillo. I popped into their brilliant set-up, based in an old British Rail arch not far from Battersea Park, the other day and found no less than four wines which I wanted to alert you to immediately. These wines will recalibrate your palates for what we all hope will be a far happier year next year. Pygmalion is sourced from the Greyfriars Vineyard in the North Downs of the Surrey hills. The grapes are whole-bunch pressed into Burgundy barrels where they undergo natural fermentation using indigenous yeast. The wine then stays in these barrels for a further 20 months and the results are nothing short of sublime. The 2018 was a relatively warm vintage so there is extraordinary flavour and also finesse here. Sergio is a master at barrel selection and so the balance and class are ....