Editor’s Note: This piece is brought to you by Maya Huby. Maya achieved a First-class degree in Politics and International Relations from the University of Bath, during which she undertook a work placement with various English vineyards. Since completing her degree, she has worked as a Food and Beverage Assistant with Lainston House as well as setting up a food blog. Be sure to follow her work on Instagram and LinkedIn.
For decades, Britain’s culinary reputation lagged behind its European neighbours, weighed down by tired stereotypes of uninspired food and indifferent drink. Yet in recent years, a quiet revolution has reshaped the country’s gastronomic landscape; nowhere is this transformation more evident than in its vineyards. English wine, once dismissed as a novelty, has emerged as a genuine competitor on the global stage. With a terroir that rivals Champagne’s famed chalky soils and a growing list of international accolades, England is proving it can produce bottles to match, and even surpass, those from more well-established wine regions. So compelling is the quality that some of Champagne’s most historic houses are now investing in English vineyards themselves, betting on a future where ‘Made in England’ is a mark of excellence, not exception.
Sparkling wine is where English producers truly excel. It accounts for around three-quarters of all wine made in England today and stands among the finest examples in the world. Numerous blind tastings have seen English sparkling wines placed alongside some of Champagne’s finest bottles and the results have been striking. Time and again, judges have rated English wines as equal to, and sometimes even better than, their more famous counterparts from Champagne.
Tellingly, some of Champagne’s most respected houses have taken notice. Both Taittinger and Pommery have planted their own vineyards in England, confident that the land and climate here offer the ideal conditions to craft world-class sparkling wine. Their involvement is a powerful endorsement; if the experts behind some of the world’s best-known Champagnes believe in English soil, it’s a strong sign that more wine lovers should too.
People are often surprised to find that the same prized chalky soils found in the Champagne region are also found in much of southern England, particularly areas like Kent, Sussex, and Hampshire. These soils, combined with England’s cool climate create perfect conditions for growing the classic grape varieties of Chardonnay, Pinot Noir, and Pinot Meunier used to make Champagne. The result is wines with bright acidity, fine structure, and the ability to age beautifully.
Despite the impressive quality of English wine today, it continues to be overlooked by many consumers, particularly on the international stage. A key reason is history: commercial wine production in England is still relatively young. The modern era of English wine began in the 1950s, with early small-scale plantings laying the foundations for the industry to gain real momentum in the 1990s and 2000s. Often described as ‘the new New World’, England is only just beginning to build a global identity for its wines.
Many people don’t realise just how good English wines are. In terms of quality, they are much closer to Champagne than a typical Prosecco or Cava that you would find in a supermarket. This means people are often hesitant to pay a premium price for wine they are unfamiliar with. While a decent bottle of Prosecco or Cava can often be found for under £10, English sparkling wine rarely sells for less than £25, making it a bigger commitment for the casual wine drinker. In terms of the global market, whilst English wine has a presence in a select few countries, predominantly in Scandinavia as well as Japan, consumers are yet to view it as being on the same level as Champagne.
Production scale also plays a role in its limited visibility. English vineyards are relatively small, and lower yields mean there simply isn’t enough volume to supply major global markets in the way Prosecco, Cava and Champagne can. This scarcity makes it harder for English wine to build widespread awareness abroad compared to wines from France, Italy or Spain.
Finally, some outdated perceptions still linger. For years, ‘British wine’, made from imported grape juice rather than home-grown grapes, had a poor reputation, with products like Buckfast and Concorde symbolising a time when quality was not the country’s strong point. Although Buckfast, in particular, developed a certain cult status, it did little to raise the image of British wine internationally. Today’s English wines bear no resemblance to these products, but old impressions die hard.
The challenges facing English wine are real: a young industry, limited production and outdated perceptions still hold it back. However, these hurdles are far from being insurmountable. With its ability to produce wines of exceptional quality, some fantastic terroir and growing international recognition, the English wine industry is steadily carving out a place on the international stage. As awareness continues to grow, so too will the recognition of England’s place among the great wine-producing nations.
The rise of English wine is more than just a success story for the drinks industry, it’s a reflection of a broader truth: Britain’s fantastic culinary scene is still under-appreciated. The struggle of English wine to gain international recognition makes it emblematic of a food culture that too often flies under the radar. Today chefs, producers and winemakers are redefining what modern British food and drink can be by celebrating local ingredients, embracing innovation, and delivering exceptional quality. Yet this growing excellence still doesn’t receive the attention or celebration it deserves. English wine, with its world-class quality and remarkable progress from humble beginnings, stands as proof that Britain’s place on the global culinary map is long overdue for a reassessment.
Thank you for a most informative post. Looking forward to the next one