It's no secret that I'm a bit of a grape nut and enjoy exploring and attempting to keep up with the ever changing world of wine. So I liked this paperback/pocket sized reference guide to English and Welsh sparkling wine the minute I saw it. In this day and age of Googling and online reviews it's great to see a book covering one of the wine world's most promising developments in the last few years. The rise of English, terroir driven sparkling wines. Travelling around more than 50 vineyards in England and Wales, author Stewart Wilde celebrates the vineyards that produce the best of English sparkling wine, all using the 'traditonal method' (French 'methode champenoise') and all having won awards at regional or national level. In my opion the three most important elements of wine are land, grapes and weather and in this book you will find details of terroir for each vineyard, the grapes grown, tasting notes and an engaging insight into the winemakers and their craft. And that just leaves the urge to go and try a glass or two of some wonderful English fizz myself.

Sparkling Wine 9781851499052 ACC ART BOOKS RRP £12.95

Three delicious ewe's milk cheeses arrived in the post last week, sent to me by Slate Cheese and Provisions. I've been asked to choose my favourite of the three and it's been a hard task. What I received was the April Cheese Club selection, celebrating the arrival of spring and containing the season's most special sheep cheeses, along with a box of Millers's Harvest artisan crackers. First up was Norfolk White Lady, a full fat Brie style cheese made by Jane Murray at Willow Farm Dairy in Deopham, Norfolk, and one of our own very good East Anglian cheeses. It is a soft, mould ripened cheese, with a delicate flavour. I left the cheese at room temperature for 6 hrs to allow it to ooze a little, which it did, although it was not as soft as I would have liked. It was very good with the yeasty three seed crackers and a little chestnut honey that I had in my cupboard at home. Next to try was the Pecorini Sardo, it was a treat to see this Sardinian cheese and although the tasting notes suggested it as a perfect cooking cheese in place of Parmesan, no way was I going to cook with it, but instead shaved it over a rocket and toasted hazelnut salad, where its almost sweet yet salty and piquant flavours really packed a punch. Finally the Cheese of the month for April, a Pave Cobble, made in Somerset by White Lake Cheese at Bagborough Farm, Somerset. A pyramid shaped cheese with a silky, sweet and creamy paste that has a salty citrus tang. The ash coating creating a wrinkled rind. I left this one in my cool pantry for 24 hrs until it started to ooze perfectly under the skin and it was just divine, definitely my Supreme Champion. Who says the French have the best cheeses?  If you fancy joining the Cheese Club, you might like to know that boxes are delivered on the first Thursday of the month, either monthly or a bi-monthly delivery. Join in April 2019 and you will automatically get sent your first box free.

• beautiful packed and branded cheese parcel arrives
• tasting notes are included
• Pecorino Sardo Maturo shaved into a rocket and toasted hazelnut salad
• Norfolk White Lady
• Pave Cobble
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