Father’s Day gift ideas for a wine lover

If you’re planning on hosting a special event this year and are wondering how to serve the wines you’ve chosen or are planning on selecting, please use our simple and easy guide below. How much wine will you need? Working out the quantity of wine you’ll for your event depends on several factors. They are: The type of event you are hosting How many people will be attending How long the event will last. Make sure you know how many guests you’re expecting and the type of wine you’ll need. Allow at least half a bottle of red and white wine per person for a corporate dinner. For a wedding reception or celebration where there’s a toast planned with sparkling wine, make sure you have allowed for more than one glass per guest to prevent disappointment. What glasses to use Glassware sets the tone and is essential when it comes to the enjoyment of the wine you’re serving. For sparkling wines, go for Champagne flutes, coupes or even a white wine glass so the bubbles are preserved and the aromas are allowed to breathe. Depending on the type of white or red wine you’ve chosen, will dictate your choice of glasses. For lighter and more delicate choices, a Burgundy glass is perfect. For medium to full-bodied wines, the classic Bordeaux glass is ideal. Get your serving temperature just right For a crisp and fresh drinking experience, serve non-vintage sparkling wine at around 6-8°C. To better showcase its complexity, a vintage sparkling wine or Champagne should be served slightly warmer than an ‘ordinary’ sparkling wine. Lighter-bodied white wines, like our wines, prefer to be served at a cooler temperature and fuller-bodied whites at a slightly warmer one – aim for somewhere between 7-13°C. It’s very similar for red wines, with the range running from 12-18°C. Fuller bodied red wines benefiting from being served a little bit warmer than others at around 16-18°C.

Bacchus, pronounced ‘back-us’ and named after the Roman god of wine and partying, is the perfect white grape variety Valen-wine drink. Why? Because it can elevate any meal you create at home into a celebration and it also goes well with lots of dishes. What’s it like? Our Bacchus is known for its aromatic and refreshing qualities and like other English versions of this wine, it’s similar to the well-loved Sauvignon Blanc. Why buy it? Bacchus is a credible English wine on the world stage and is well-respected globally, so it has plenty to recommend it. Plus, by buying it in the UK where it’s been produced, you’re actually helping to reduce your wine consuming carbon footprint, boosting the country’s economy and are backing British businesses. What dishes go well with our Bacchus Bacchus wines are pretty versatility when it comes to pairing them with food. Here are some suggestions for dishes to try: Go greens Bacchus pairs beautifully with fresh vegetables. If you’re after a vegetarian option or something light for your Valentine’s lunch, or evening meal, put together a fresh green salad, a light asparagus-based dish or go for something with extra herbs. Spice it up If you like your food hot, then a Bacchus wine will complement it. Its fruity profile works well with Mexican and Thai meals, harmonising bursts of fruitiness with the spice. Try this Thai fish cake recipe . Pop to the cheesemongers We’ve said it before, but we can’t over emphasise this – Bacchus and goat’s cheese are a match made in heaven. The tanginess of the cheese paired with the crispness of our wine is a delight and sure to wow your Valentine. How about giving a lovely goat’s cheese salad a go? Seafood success Another perfect pairing that we’ve often touted is seafood and Bacchus. It’s a love match! The wine is great with grilled fish, seared scallops or traditional fish and chips. Why do they work so well together? The richness of the seafood is cut through by the wine’s acidity and it’s divine. What’s not to love? We’re fans of Rick Stein’s seafood risotto recipe .

This month we’re supporting the RSPB’s Big Garden Birdwatch. It’s from January 24-26 and all you have to do is count the birds you see in your garden or nearest outdoor space to help monitor our feathered garden friends. Try our simple ideas to help you get the most out of your Big Garden Birdwatch during the weekend of January 24-26. Set up a bird feeder, or table, near a window so you can easily see what’s going on in your garden if you’re doing your count there and not in another outdoor space. Use the RSPB website to help you identify the birds you see. Birds are more active first thing in the morning, so by doing your count then, you'll increase the number you see. Don't worry if you don't record all the birds you see, just note the ones you can clearly identify. You don't have to have a garden – you can do the count in your local park or any green space. Only count the highest number of birds you see at any one time. Use the RSPB counting sheet will help you keep a tally of what you see and the pictures will help with identification. Send your records in online to the RSPB – it’s quick and easy and it saves the charity money, so more can go towards helping wild birds. The Big Garden Birdwatch is an ideal excuse to take an hour out for yourself – make the most of it: make a cup of tea, get out the biscuits and turn the phone off. This hour is for you and the birds. It’s great for mindfulness!

New research from the University of East Anglia (UEA) – out in October last year – suggests English vineyards could improve the experience of visiting customers by investing in biodiversity onsite.  Researchers found visitors enjoyed their vineyard tours more when they listened to diverse birdsong. Biological Sciences UEA’s School of Biological Sciences, Dr Natalia Zielonka, who was a lead author on the research paper, said: “To understand the direct contributions of sounds to our experience of nature, we studied ‘soundscapes’ in English vineyards and measured their effect on vineyard visitors’ experience of tours.” Sounds collectively form soundscapes and play an important role in people’s experience of the outside world. Soundscapes However, unprecedented biodiversity declines are silencing natural soundscapes, while the sounds of ever-increasing urbanisation are becoming dominant. The study was performed in English vineyards like ours, which, like other agricultural systems, are encouraged to safeguard biodiversity. Dr Zielonka adds: “To mirror what soundscapes with more birdsong may sound like, we hid speakers in vineyards along tour routes. These played additional birdsong to some tour groups, creating ‘enhanced soundscapes’ that were louder and more diverse. Engrossed “At the end of tours, we collected responses from visitors through a survey to measure their tour experience. Vineyard visitors who experienced our enhanced soundscapes reported improved tour experience and showed stronger agreement with statements that the sounds in the vineyard were appealing and made them feel engrossed.” The researchers say the findings demonstrate how measures to conserve birds could also enhance vineyard visitors’ experience of the vineyards, which they hypothesise could in turn benefit the industry. Our biodiversity Here at Foxbury Fields, we’re already heavily into biodiversity and enhancing the natural environment in and around our vineyard. We do regular bird counts along with our nearby sister business Wyevale Nurseries . Spring bird survey Back in April 2024, Garden Design and Domestic Landscape Sales Manager at Wyevale Nurseries, Adrian Hoare completed his spring survey of the birds on the nursery. He recorded four of the nation’s top five: House Sparrow, Blue Tit, Blackbird and Wood Pigeon. He also saw some more usual birds when compared to the 2024 RSPB’s Big Garden Birdwatch results for Herefordshire. These included, to name just a few, the Chiffchaff and Treecreeper. Environmental management In total, Adrian recorded a healthy 44 species of wild bird onsite. A clear indicator that we are collectively managing our environment well.

Our LAST ONLINE ORDERING date for 2024 is Friday, December 20. We’re closed from December 20 until January 6, 2025. Thank you.

Grab your pals and get together with a glass of our wine and follow our handy hints on how to make a festive foliage wreath to adorn your front door this year. You can buy our wines from our e-store or from our various stockists near us here in Herefordshire. Always use the freshest foliage, as this will ensure your wreath last longer. Collecting foliage from your garden and hedgerows is ideal, just remember to forage responsibly. Try out different colours and textures of foliage – as this will make your wreath more interesting. Holly with berries gives a lovely effect and adds colour but all the berries in your garden or nearby hedgerows may have already been taken by hungry birds. If this is the case, look for rose hips as an alternative. Use a wire ring to make your wreath. Wear a pair of gloves to protect your hands and use a sharp pair of secateurs. Gather six to eight pieces of foliage together. Cut to six-seven inches long. Place into the wire ring and wire into place. Do not cut the wire. The next bunch needs to be placed over the stems of the first bunch to give a fuller effect. Continue all the way around until it looks full. For decorating, any theme can be used. For a traditional wreath, a red bow can be either placed on the top or the bottom of the wreath. This can be wired on. Pinecones, teasels, baubles, orange slices, lime slices, cinnamon sticks and small glass decorations will also need to be fixed with wire. Once you have finished your creation place it outside immediately. This will keep it fresher for longer. Regularly spray with a fine, light mist to keep it looking fresh.

There is plenty of evidence to suggest that exposure to natural environments has beneficial effects on people. People who live near nature report higher wellbeing and satisfaction with life. Plants in offices have been shown to have a positive effect on the wellbeing and creativity of workers. So, there is no reason to assume a cut, or potted, fresh Christmas tree won’t have the same impact in homes during the festivities. Appeal of fresh evergreen The University of Surrey’s environmental psychologist, Dr Birgitta Gatersleben says the appeal of fresh evergreen plants at this time of year is that they seem alive when everything else appears dead. She also says the depth of colour of real trees and the smell, as well as the physical act of bringing something live indoors, really appeals to people. Environmental One of the other benefits of having a real Christmas tree is that they can be much better for the environment. They are grown as a field crop, so as soon as one is cut, another is planted. Christmas trees help to reduce greenhouse gases by absorbing carbon dioxide while they are growing and once twelfth night comes, they can be made into chippings or mulch too. Being environmentally-sound is vital these days and it, also, has a positive impact on our mental wellbeing, as we feel we’re doing the right thing when we choose to be green. Boost your mood Once you’ve got your fresh tree up, dressing it can also boost your mood and improve your mental and physical health. Steve McKeown, a Psychoanalyst, says putting up Christmas decorations acts as an ‘anchor or pathway to those old childhood magical emotions’, which ultimately make us happier. Dopamine spike Meanwhile, Psychologist, Deborah Serani, says decorating your home can ‘create that neurological shift’ to happiness and that it also delivers a dopamine spike – a healthy shot of the feel-good hormone. So, there are many psychological and physical benefits of having a fresh, traditional Christmas tree. Why not pop down to your nearest Christmas tree farm and pick up one that’s been grown near you? Where to get a fresh tree near us Near us here in Herefordshire we’ve Dane End . Plus, our stockists Old Railway Line Garden Centre , Oakchurch farm shop and garden centre and Morris’ of Usk garden centre all have fresh trees too. While you’re out shopping, you could also pick up a bottle of our wine to enjoy while dressing your tree!

Christmas is a time for traditions, and we like to embrace as many as we can. One of our favourites is Stir-up Sunday, where families get together in the kitchen on the Sunday before the season of advent, which this year is on November 24, to make a Christmas pudding. Victorian It is a quintessentially British Christmas tradition and is said to have been introduced to the Victorians by Prince Albert, who loved everything to do with the festivities. Every member of the family gives the pudding mixture a stir and makes a wish, and traditionally, a silver sixpence was stirred into the mix to bring the finder wealth, health, and happiness for the coming year. Twelfth Night Cake The tradition dates to the ‘Twelfth Night Cake’, which was eaten during Twelfth Night festivities. Originally a dried pea or bean was baked in the cake and whoever the lucky person was who found it, became ‘king or queen’ for the night. There are records of this going back to the early 1300s. Coins The first coins used were a Silver Farthing or penny. After World War One, it became a threepenny bit and then a sixpence.  Today we use a five pence piece, but it’s courteous to warn people it’s in there before they tuck in, or they may break a tooth!

Our wines partner perfectly with cheeses and in the run up to Christmas we’re celebrating three of the best Herefordshire cheeses you can buy. Monkland Cheesemakers Monkland Cheesemakers make farmhouse cheese by hand, full of Herefordshire flavour using wonderful raw milk from nearby herds. Its most popular cheeses include Little Hereford, Monkland, Blue Monk and Little Hereford with Sage. Hancocks Meadow Farm Hancocks Meadow Farm is a 50-acre smallholding on the edge of the river Wye. The mother and daughter team incorporate sustainability into everything they do, sourcing feed from close by, when 100% pasture feed is not possible, to produce an artisan raw ewes milk cheese. Neal’s Yard Dairy – Dorstone Dorstone is made at Neal's Yard Creamery by Charlie Westhead. This turret-shaped goat’s cheese combines a light, fluffy texture with bright, citrusy flavours and a gentle acidity. Named after the Dorstone Hill where Neal's Yard Creamery sits, it’s made by setting the curd very slowly overnight. After draining for 24 hours, the cheese is rolled in edible vegetable ash.