Revel in the pillowy goodness of a Yorkshire pud.

It’s February! A month so short, its delights can easily pass you by. Let us take a breath and dig into all the fun the next four weeks have to offer. 

Forget about the terrible weather by celebrating one of our island’s finest and most esoteric foodstuffs with National Yorkshire Pudding Day. Make the long, cold evenings an opportunity to show the one you love how much you care on Valentine’s Day. And even though spring is just around the corner, take some time to pause, be present and make the most of right now with Random Acts of Kindness Day.

On Sunday 6th it is National Yorkshire Pudding Day. Yes, you read it right, the humble Yorkshire Pudding has its own day. And why shouldn’t it? It may be esoteric and barely comprehensible to anyone not from these shores, but surely that’s all the more reason to celebrate it. Here we walk you through some of our greatest Sunday Roast pairing wines as well as a spirit made from a vegetable that rivals the battery hero for Sunday Roast Trimming superiority.

First up, a vodka made from the obvious bedfellow to Yorkshire’s batter-based delight, the potato!

Edward’s 1902 Potato Vodka is made at Elsham Wold Distillery by three families who share a passion for their shared ‘soil to spirit’ philosophy. They use only the finest King Edward’s potatoes grown locally for over 100 years on their family-run, Yorkshire and Lincolnshire farms. The end result is silky smooth, characterful and has a delightfully creamy texture making it ideal on the rocks with just a splash of tonic or stirred down in a classic martini.

Moving from grain to grape, possibly our ultimate Sunday roast wine to have with beef is Vida Estate’s, La Vida.

From one of Hungary’s most prestigious regions comes one of the country’s flagship wines. Hungarian wines may not be the obvious choice when choosing a big, bold red with plenty of age, but they really should be. We’ve rarely tried a Bordeaux for less than £100 that gets anywhere near La Vida. With 90% Merlot, a little Cab and a smidge of the local variety Kadarka, this wine spends 14 months in Hungarian oak barrels and a further 10 months in bottle before release. Only made in the best years, this is a serious wine that punches well above its weight. Unutterably delicious.

Next, we have another big, bold red, cut from a very different cloth. Priorat wines command serious bucks these days, but not all the good producers are shamelessly cashing in.

From Celler Mas de les Pereres comes Nuncito. This is such a wonderful example of warm-climate wine production. Full-fat, jammy fruit flavours are handled really cleverly. Bursting with cherry, plums and blackcurrant this wine delivers on its full-bodied promise. Yet it retains refreshing acidity, isn’t overpowered by high alcohol and keeps its high, yet fine tannins well in check. With a hometipple Club member’s price of just over £20, it’s something of a Priorat bargain. Top marks.

From red meat to white now or, for that matter, no meat at all. 

The first of our trio of Sunday roast whites comes from one of our favourite producers. Bodegas Ximénez Spínola has been making wine, brandy and sherry from a single variety – Pedro Ximenez – since 1729.

And my goodness are they good at it. Fermentacion Lenta is a dry white wine that hints at some of the other products made on the estate. There’s a little tannin, some almost sweet ripeness and just a hint of oxidation. The fruit is left to ripen on the vine for 3 weeks longer than would be normal and this extra-concentrated fruit character plays against the slightly Oloroso Sherry-like quality in a way that’s little short of magical. You will never have tried anything quite like this but you’ll be surprised, beguiled, and utterly smitten when you do.

And now for something completely different. Tapiz Chardonnay is a classic new world example of this most versatile of white grapes.

Lemons and grapefruits, peaches and pears and just a hint of vanilla and pastry. These scrummy flavours are enhanced by a restrained use of oak, making for an excellent roast chicken/ nut roast accompaniment. At such a reasonable price, you could happily drink this for the rest of the afternoon (and evening).

Finally, we have Herdade do Mouchão’s, Dom Rafael White.

Over a century of winemaking has culminated in some very impressive wines which still use the traditional methods of hand harvesting, manual pressing and foot treading. Capable of benefiting from a few years on its back, these wines, though sensibly priced, will get better with age. Lemons, peaches, honey and a little nuttiness constitute the top line flavours here. With a lovely round mouthfeel, a pleasingly creamy quality and plenty of refreshing acidity, this has every iteration of roast pork beautifully covered.