Food & Drink: Home-grown for flavour of success; Liquid News.

Byline: Fiona Ennys

MANY years ago, in my dim and distant past, I used to visit my auntie Eve and uncle Sid in Chester.

Not only did they live within a lion's roar (literally!) of the zoo, but uncle Sid used to grow grapes in his greenhouse - and he let me eat them, still warm from the sun, off the vines.

That's probably my earliest encounter with one of my favourite fruits. It's just that now, I prefer them in their liquid form.

Whether or not Sid actually made wine from his grapes, I don't recall-and I have no idea of the variety he was cultivating. Suffice to say, his grapes grew happily in his carefully nurtured and protected environment.

Now step up this sort of production by several hundred notches and you're into the territory of English wine production.

There are nearly 400 commercial vineyards in England and Wales covering approximately 2,000 acres of land. Nearly all are in the southern half of England and Wales and most of them are less than 5 acres. (I understand there's actually a 1-acre vineyard outside Wrexham, but we'll save that for another day). The largest - the well-known and much-praised Denbies vineyard in Surrey - has around 200 acres under cultivation.

And from May 26 to June 3, wine fans will be given plenty of opportunities to taste the fruits of the fields during the annual English Wine Week.

According to a survey by Yahoo!, just 40% of people in the UK have tried our homegrown tipple, and only 1% drink it on a regular basis.

So why isn't English wine as popular as its European counterparts.

Partly it's to do with its usually high price; partly with availability; and partly because many English wines have a sharpness that can be something of an acquired taste. But it's definitely one worth acquiring.

A typical English still wine is white, aromatic, delicate and fruity, clean and fresh.

Try this top trio to get an idea of what you might expect (I've flung in a rose - because I can!).

Three Choirs Bacchus 2005: German experts crossed Silvaner/Riesling with Muller Thurgau to produce the Bacchus grape. Three Choirs, the Gloucestershire vineyard, now says it is its most popular white variety. This wine has scents of nettles, herbs and elderflower. It's also a UKVA (United Kingdom Vineyards Association) 2006 Silver Medal Winner (pounds 9.50 from www.best-english-wine.co.uk)

Sedlescombe Dry White 2005: Seddlescombe, in East Sussex, produced England's first organic wine back in 1982. This is an example of some quality stuff made from Reichensteiner and Bacchus grapes. You'll spot grass and elder-flower aromas with hints of honey and apples. This was a UKVA 2006 Bronze Medal Winner (pounds 8.95 from www.best-english-wine.co.uk)

Chapel Down English Rose 2006: Chapel Down has vineyards throughout the south east. This rose, made from Dornfelder and Seyval Blanc grapes is a delicate pink colour, with the flavours and aromas of strawberries (English, of course) and redcurrants. It has a spritzy freshness.( pounds 9.75 from www.best-english-wine.co.uk)

England produces most styles of wine, from some excellent sparkling wines, all produced by the traditional, champagne method-look out for wines from award-winning Ridge View, Nyetimber and Chapel Down-to still whites, roses, reds and luscious dessert wines.

For more information visit the website of English Wine Producers (www.englishwineproducers.com)

JUSTIN Timberlake (pictured) and his cohort Timbaland had an eye-watering list of demands for an on-tour after show party last week.

Among the singer's requests for the bash were 20 magnums of Dom Perignon, a crate of Grey Goose vodka, a crate of bourbon, unlimited tequila and 10 bottles of red wine. Oh, and he also wanted some sweets. Bless!