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Douglas Blyde heads to Hove to visit the restaurant of Raymond Blanc alumnus Steven Edwards. While there, he sees for himself whether the wine list really is at "the epicentre of the English Sparkling Wine Revolution".
Using older methods and sometimes forgotten grapes, these producers hope to revel the magic of the terroir to a new generation of consumers.
A suite of new regulations went into effect for DO Sherry that producers hope will pave the way for premiumization and push the category even further…
It was another strange year with travel still limited. But good wines can bring the world to you.