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British wine without the stuffiness.
A friendly guide to the words you will meet while exploring sparkling and still wines from England, Wales and the wider UK.
Wine styles
What does that label actually mean?
You do not need a vocabulary test to enjoy a bottle. Start with the term you have seen and take what is useful.
Sparkling style
Blanc de Blancs
Literally “white from whites”: a white sparkling wine made only from white grapes, most often Chardonnay. Expect freshness, citrus, orchard fruit and often a clean mineral edge.
Sparkling style
Blanc de Noirs
A white sparkling wine made from dark-skinned grapes such as Pinot Noir or Pinot Meunier. It can feel broader and richer, with red apple, spice or subtle red-fruit character.
Blend of years
Non-Vintage
A wine blended from more than one harvest year. Producers use reserve wines to create a dependable house style rather than expressing just one growing season.
Single harvest
Vintage
Made mainly from grapes harvested in the year shown on the label. Vintage wines capture the character of that season and are often given extra ageing time.
How it is made
Traditional Method
The second fermentation happens inside the bottle. Time resting on the lees creates fine bubbles and can add brioche, toast, pastry and nutty complexity.
Colour & style
Sparkling White
A white sparkling wine that may blend white and dark-skinned grapes. It covers many blends, sweetness levels and winemaking styles.
Colour & style
Sparkling Rosé
Pink sparkling wine, often with Pinot Noir or Pinot Meunier in the blend. Flavours can range from delicate strawberry and citrus to richer cherry and spice.
Sweetness
Brut
A dry style of sparkling wine. It can contain a little dosage to balance acidity, but it should taste crisp rather than sweet.
Producer language
Cuvée
A producer’s particular blend or bottling. The word alone does not guarantee a grape, sweetness or quality level—the rest of the label tells the fuller story.
Flavour development
Lees ageing
Time spent with the yeast sediment after fermentation. Longer ageing can build texture and flavours such as bread, biscuit, pastry and toasted nuts.