Taste the World: Summer
Pack your taste buds and ditch the passport - this summer, we’re taking you on a globe-trotting flavour adventure (with less of the jet lag). From succulent meat and delectable honey to some of the finest bottles of bubbles, we’re bringing a taste of the world straight to you.
Our experts have picked out some of their international favourites. Think of it as a delicious souvenir from lands you’ve yet to visit (or miss dearly). Whether you’re a seasoned foodie or just flavour-curious, get ready - and thank you for flying with us.
Fortnum's Blanc de Blancs Champagne, Hostomme
The Hostomme family has been making Champagne in Chouilly, France, since at least the 19th century and has been a Fortnum’s partner for over 30 years. This elegant Blanc de Blancs is made exclusively for us, entirely from Chardonnay (the only variety allowed in Blanc de Blancs) from their own vineyards, and the wine is aged for three years ‘sur latte’ – that is, lying horizontal on wooden racks. The result is lightly floral with thirst-quenching acidity: an ideal Champagne for an aperitif, or paired with fish in a buttery sauce.
Fortnum's Clare Valley Shiraz
Clare Valley in South Australia is one of the country’s finest wine regions and Jim Barry among its best-known names: Jim himself was the area’s first winemaker, qualifying in 1947. This elegant Shiraz, packed with blackberry and plums and breathing northern Rhône notes of cracked pepper and liquorice, is made exclusively for Fortnum’s by the Barry family from cooler sites at 500 metres altitude – Clare, although a valley, is a high-up one.
Fortnum's Dry Riesling, Axel Neiss
Crafted in the Pfalz region of southern Germany, this dry Riesling by Axel Neiss is a celebration of terroir and precision winemaking. Grown in a vibrant patchwork of sandstone, limestone, and marl-clay soils, the grapes yield a wine that is crisp, expressive, and full of character. On the palate, it offers zesty lemon, ripe stone fruits, and delicate honeysuckle aromas, all lifted by a mouth-watering acidity and a dry, elegant finish. Rested in stainless steel for five months to preserve its clarity and purity, this is a wine that pairs beautifully across a broad range of dishes.
Pre-Sliced 100% Iberico Loin
This Iberian Lomo is made from the loin of 100% pure-bred Iberian pigs, each with 2-3 hectares to roam and enjoy their diet rich in acorns. After butchering, the fillet is seasoned and marinated before being dried and aged for 8-12 months. When they reach the optimum point of curing, each loin is stored in the tradition of the matanza (pig butchering season) in Extremadura, mid-West Spain, by placing them in an earthenware jar and covering them with white lard from the same pigs.
Aquitaine Caviar
Exclusively farmed in France’s Aquitaine region, this exceptional Baerii sturgeon caviar is celebrated for its refined flavour - rich, nuanced, and with a subtle hint of salt and nut. Aged to perfection over eight years, its delicate eggs (averaging 2.4mm) glisten with dark hues and light brown sparkles.
Platinum Caviar
Hailing from Belgium, this is a superb hybrid of species including Acipenser gueldenstaedtii and Acipenser baerii that yields a caviar of exceptional creamy taste with a hint of salted butter and hazelnut.
Alpine Flower Honey
Honeys collected from honeybees moved to forage on Alpine pastures of Friuli Venezia Giulia, close to the Austrian and Slovenian borders where the nomadic bees thrive for a few weeks every summer. The variety of mountain summer flowers, cherry blossom, dandelion and alpine flora make this a gentle and enjoyable honey with a refreshing taste.
Sicilian Pistachio Paste
Sweet or savoury? This silky-smooth Sicilian pistachio paste refuses to choose. Made by nut specialists in Piedmont, Italy, it’s bursting with the fresh, green flavour of Sicilian pistachios - no bitterness, just pure nuttiness. Spread it on toast, stir it into pasta, fill ravioli, or even sneak it into a ham and mozzarella sandwich. However you use it, expect serious flavour.
Zambian Organic Forest Honey
This is a rich tasting smoky honey from wild bees kept in log hives in the treetops of the Miombo Forest alongside the Zambesi River. This is a rare tropical blossom honey, rich in bioflavanoids from tropical forest trees and plant species; it is free from chemicals or pollution and is as pure as the highland air.
Inspiration
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