Not that we had much of a summer this year but with the temperatures dropping and the leaves falling, we can defo tell we’re into a new season. And a new season means new drinks. From punchy IPAs to English vermouth to rich reds just begging to be served with a big Sunday roast, here are the cans and bottles we’re popping this autumn.
Bolney Wine Estate’s Cuvée Noir
A good sparkling red is not something you come across too often and this Cuvée Noir from Bolney Wine Estate in Sussex is a real good’un. It’s the perfect blend of ripe summer red fruits and autumnal spice, so it matches with meaty, cheesy dishes as well as dark choccy desserts.
Beavertown’s Wizzard Blizzard
At 6% ABV this new cold fermented IPA from Beavertown sure packs a punch. As well as extra hops to really pump up the flavour, it’s got pineapple, citrus and passionfruit notes to keep you nice and refreshed. Magic.
Dive into different wines with ease with new subscription course Wine Unpacked. You get sent six small bottles of wine along with a tasting card and a tasting video class, so you can brush up on your wine knowledge and work out what wines you like and why. You’ll be smashing through the wine lists at restaurants in no time.
Domaine Bousquet’s Finca Lalande Malbec
Getting in to Sunday roast season means it’s time to start breaking out some big reds and this Finca Lalande Malbec from Domaine Bousquet in Mendoza is just the one. Made from 100% organic grapes, it’s got black fruits and spice making it the perfect pair for red meats.
FIOL Prosecco DOC Rosé
This new rosé Prosecco from award-winning Treviso-based producer FIOL will keep the Italian sunshine coming over the autumn months. Made from a blend of Glera and Pinot Noir grapes, it has notes of red berries, citrus, pear and apple making it great for spritzes and bellinis – did someone say festive cocktails?
Equiano, inspired by abolitionist and freedom fighter Olaudah Equiano, makes award-winning rum from African and Caribbean blends and they’re doing the same with Equiano Light. Their take on a white rum, it combines lightly aged molasses rum from the Caribbean with fresh sugarcane juice rum from Africa. If you’re partial to a classic rum cocktail, take it to the next level with this.
Made from wines from the South East and hedgerow botanicals, this English vermouth is unlike any other vermouth you’ll have tried before. The white has a grassy greenness from nettles, dandelion and burdock while the red is fruitier thanks to damson, bilberry and hawthorn berries – a great way to spruce up a negroni.
Goose Island’s Hail Hydro
Goose Island has teamed up with vertical farming company AeroFarms for Hail Hydro, a 4.7% session IPA made using hydroponic hops (which require almost 95% less water and no pesticides to grow). Fresh and zingy beer, groundbreaking agriculture, what more could you want?