Celebration of Spring Pairing Series

The most uplifting season is here. Brighter mornings, longer days, and lighter evenings fill us with renewed energy. Warmer weather is on its way, and even though spring weather is notoriously changeable, offering all four seasons in one day, we know the old adage to be true: April showers bring May flowers.

This season also brings with it the magic of budburst, bringing life and colour after a long hibernation. Fields, meadows, and gardens burst to life, ushering in the freshest of seasonal ingredients. Lemony sorrel, asparagus, and wild garlic signal the beginning of months filled with flavoursome produce, while spring lamb is at its best. Every season brings its own reason to celebrate around the table, each with a unique palate of flavours. Spring is renowned for its bright, clean, ingredients, the arrival of leafy greens, asparagus, broad beans, English peas, and wild garlic.

The stars of the season aren’t just delicious on their own; they also pair beautifully with sparkling wine. Their fresh, subtle flavours naturally resonate sparkling wine’s elegance and complexity.  Tables set with the cheery yellow of daffodils mirror the uplifting mood as we celebrate the arrival of warmer days. Filled with an array of dishes, spring’s flavours provide the ideal backdrop for sparkling wine to shine. 

Nyetimber sparkling wines make a perfect choice for pairing. Their elegance and complexity lift and enhance delicate flavours, while the lively, bright acidity cuts through richer textures found in oysters, poussin, and lamb, refreshing the palate between courses.

Nyetimber wines’ remarkable versatility stems from the range of styles available. From crisp and citrusy to rich and toasty, this diversity opens up a world of pairing possibilities.

Nyetimber’s Executive Chef, Mark Brown, brings a fresh perspective to crafting dishes that perfectly complement Nyetimber’s range. Drawing on his experience at Michelin-starred restaurants and his passion for seasonal, locally sourced ingredients, Mark’s “less is more” philosophy means letting the quality of each component speak for itself.

Mark has created bespoke pairings, designed so that the elements of both food and wine lift each other up beautifully. These dishes are ready to inspire at-home menus for luxurious lunches and soirees in the evening sun.

Dish: Primavera ( Peas & Broad Beans ) Filo Cigar, Preserved Lemon & Lemon Balm

Primavera, the quintessential spring dish, celebrates the first vegetables of spring – peas and broad beans –  bursting with flavour. Asparagus makes an excellent optional addition if desired. With preserved lemon to add a vibrant lift and the soothing, almost mint-freshness of lemon balm, nothing captures the early days of the new season quite like this.

Pairing: Nyetimber Classic Cuvee Multi-Vintage

Our flagship Classic Cuvee is a natural pairing for this dish. The signature wine of Nyetimber is a classic blend of Chardonnay, Pinot Noir, and Pinot Meunier and strikes a perfect balance of elegance and intensity. Pale-gold with fine bubbles, it brings a touch of lightness that complements the delicate flavours of the spring beans and peas. A crisp, apple note echoes the freshness of the greens, while hints of freshly baked pastry, almond and honey add weight that beautifully match the texture of the dish.
Intense yet delicate, this pairing allows the bright flavours of spring to shine, while the wine’s elegance adds a touch of sophistication to the overall experience.

Dish: Celeriac & Girolle Bon Bon, Mushroom & Black Garlic Ketchup

Celeriac, with its smooth texture and mild nutty flavour with undertones of subtle sweetness, is a highly versatile ingredient. Together with earthy notes of girolles and a ketchup of mushroom with deeply scented black garlic notes, it creates a pleasingly elegant yet indulgent flavour combination. 

The most harmonious wine pairing will be one that mirrors the dish’s concentration and depth…

Pairing: Nyetimber Rosé Multi-Vintage

Nyetimber Rosé Multi-Vintage is textured and generous, with a vibrant core of cherry, crisp red berry, and soft hints of spice. Crafted from a blend of Chardonnay, Pinot Noir and Pinot Meunier,  it balances bright minerality with richness and depth, offering distinctive red fruit flavours that lift weightier dishes. This makes it the perfect complement to savoury flavours. Elegance and indulgence in perfect harmony.  

Dish: Foie Gras Terrine & Demi Sec Jelly, Pear, Brioche.

Rich and smooth with a distinctly indulgent texture, Foie gras is a classic delicacy, prized for its luxurious mouthfeel. This richness calls for serving it slightly cool so that the flavours can shine.

Paired with slices of lightly toasted brioche, the buttery texture of the foie gras creates a pleasing contrast. Often served with bright and zingy chutneys or pickles to add extra contrast against the melting sensation/creaminess sensation.

Nyetimber’s Executive Chef, Mark Brown, has designed the serving with pear and a jelly made from England’s first demi-sec, Nyetimber’s celebrated Cuvee Chérie.

Pairing: Nyetimber Cuvee Chérie Multi-Vintage

Nyetimber Cuvée Chérie, a refined sparkling wine designed with food in mind, shines alongside rich and flavourful dishes. The first of its kind in England, it was originally crafted to pair with classic British desserts. Its delicate sweetness, lifted acidity and elegant character also make it a great match for richer dishes.

Light golden hues illuminate this delicately effervescent wine. Aromas of pure lemon, mineral, honey, and a touch of tangerine fill the nose. 100% Chardonnay, this semi-sweet sparkling wine with delicate honeyed citrus and bright flash of acidity, sears through the richness of foie gras, perfectly complementing its decadent flavours.

Dish: Sheep’s Ricotta Curd with Blood Orange, Toasted Hazelnuts & Amaranth Cress

Creamy, velvety and fresh, ricotta is a versatile addition to any summer dish, bringing a lightly cooling sensation to soothe heat, soften acidity, or lift earthier flavours. Paired with the zesty notes of blood orange, the two create a wonderful yin and yang of contrast. Toasted hazelnut adds depth and texture, while cress ushers in a final flourish of elegance.

Pairing: Nyetimber Blanc de Blancs 2016

A dish bursting with freshness, depth, and elegance deserves a wine that echoes the same perfect balance: Nyetimber Blanc de Blancs, a pure expression of Chardonnay, was the first style of wine ever produced at the Estate. The 2016 vintage, benefitting from extended lees ageing, has a creamy and complex character. Aromas of crème fraîche join an uplifting flash of freshly squeezed lemon, with baked apple, white flowers and a flinty mineral elegance that beautifully complements the blood orange. The toasted hazelnuts of the dish are echoed in the Blanc de Blancs’ n

Dish: Blowtorch Miso Salmon, Lime & Soy Chutney, Sesame

The finest quality, freshest salmon is lean with exceptionally pure flavour. Rich miso, with its unique blend of savoury, salty, and sweet umami notes is given an extra layer of extra intensity through caramelisation under the blowtorch. The result is a dish with beautiful textural and flavour contrast: salmon that’s luxuriously tender, fresh and pure, with miso offering rich complexity. A squeeze of lime and soy chutney cuts through the richness, while sesame brings a hint of nuttiness.

Pairing: Nyetimber Tillington Single Vineyard 2014

Rare and refined, Nyetimber’s Tillington Single Vineyard 2014 balances elegance and richness in perfect harmony, underscored by refreshing acidity and a textured, decadent finish. Produced only in select vintages, it showcases the exceptional Pinot Noir character that comes from one of our most celebrated vineyards. Aromas evoking the essence of a British summer swirl in the glass: wild strawberries, raspberries, pink apple, and stone fruits. These vibrant aromas are complemented by the complexity of toasted almonds and pastry – depth that comes from a decade of ageing. This bright and complex sparkling wine perfectly cuts through the richness of the miso, while complementing the fresh salmon and nutty sesame with its summer fruit notes and toasty depth.