Blanc backs English sparkling

French celebrity chef Raymond Blanc OBE has got behind English sparkling wine, dubbing it: “a serious contender for the world’s best fizz.”

Speaking at the launch of Brasserie Blanc in Covent Garden, Blanc told the drinks business how the recent leap in quality of English sparking wine could pose a threat to Champagne.

“I visited Camel Valley in Cornwall six months ago and was really impressed, they are making some seriously good sparkling wines and winning a lot of gold medals in the top international wine competitions.

“The climate in England is still not quite right yet, and I’ve yet to taste a good Pinot Noir or Merlot from England, but it will come.

“England is reconnecting with its land – there’s a curiosity there. It’s a young country in terms of winemaking, but it is steadily building its reputation – it’s exciting,” he said.

English sparkling wine took centre stage on BBC TV show The Apprentice this week, where contestants were tasked with creating an online advert and website championing English fizz.

Shortly after the programme screened on Wednesday night, English Sparkling Wine was trending worldwide on social media site Twitter as a result.

In terms of Michelin stars, Blanc, chef patron and part owner of two Michelin-starred country house hotel Le Manoir aux Quat’Saisons in Oxford says he’s never been bothered about them.

He told db: “I’ve never cared about Michelin stars. I’m not mercenary, I don’t work for stars or ratings, I work for excellence.

“A star is simply a by-product of the quality, service and consistency you’re giving to your guests every day. Being the best and number one has never been my motivation, it doesn’t make any sense – there’s more to life,” he said.

Blanc also revealed exclusively to db that he will be opening up his loos in his Oxford home to the public during the Queen’s Diamond Jubilee weekend.

“We’re having a big street party down my road and I’ve been asked to provide all the patisserie. I’ll also be opening up my loos to the public as they’re big,” he joked.

Blanc is keen to push wines from small vignerons in South West France in his Brasserie Blanc chain, which is set for ambitious expansion, with 11 sites due to open in 2102.

“Everyone associates Provence with rosé, but there are some excellent Cru Classé reds coming out of the region, which I’m keen to promote.

“I also want to push wines from my region – Franche-Comté, so will be flagging up Vin Jaune from Jura, which I’ll offer alongside a selection of different aged Comté cheese,” he said.

For the full video interview with Raymond Blanc, click here: http://www.thedrinksbusiness.com/dbtv/raymond-blanc/