The most wonderful time...
A cosy barn full of warm celebrations, bronzed leaves falling by the arbour and relaxed evenings lit with rays of golden light..autumn and winter weddings at Knightor are simply stunning.
It's clear to see why weddings at this time of year are on the rise. Throughout autumn and into the magical winter months, come rain or shine, there's plenty to love about these seasonal weddings.
We've collected together some top tips for creating the ultimate autumn/winter wedding... how to prepare, things to consider and ideas for making the most out of your wedding celebrations.
Autumn brings with it an explosion of colour that is perfect for celebrations. It's a great time to embrace natural, earthy colours as well as pops of colour, or snow whites. Rich, warm tones will enhance your theme and create an inviting space to celebrate.
Take note of seasonal flowers, which ones are available and can create an authentic addition. For a festive touch, no wedding would be complete without mistletoe and natural foliage into wreaths, or fir trees. Chrysanthemum, Gypsophila and Myrtle are beautiful flowers perfect for the winter months.
Take inspiration from your venue and make the most of seasonal themes, including foliage, slates and log circles that can provide a pretty centrepiece for dining tables and decorations throughout.
Utilise natural and eco-friendly resources such as hessian and twine, get creative and thrifty to create a truly unique look. An outdoor wedding might not be possible, but there's no stopping you from bringing essences of outside, inside.
After this summers heatwave, it's hard to remember just how cold the winter can be. Get prepared for the big freeze and plan wedding activities around the cooler weather. There's nothing more inviting than a warm wedding celebration and there are plenty of alternative treats and surprises to enchant guests young and old.
Sparklers are a fun addition to your special day and make for a great photo opportunity, your photographer will love it! Get everyone outside for a sparkling surprise, before retreating back indoors into the cosy warm venue.
Utilise mood lighting
Get creative with your lights, mix it up with both natural and artificial options for creating soft effects and cosy spaces. Masonry jars and wooden slices are a thrifty and creative way to enhance your decorations and really compliment the seasonal look.
Autumn and winter are synonymous with enjoying sweet treats and with plenty of delights to choose from, it's easy to create a seasonal buffet that will not only look stunning, but serve as a delicious addition to the celebrations.
Blackberries, toasted marshmallows, butternut squash, toffee apples, cranberries, mulled wine and of course, pumpkins are just a few favourites to influence your wedding dining options.
Suits & Dresses
There are loads of gorgeous ways to accessorise your wedding outfits to maximise warmth without compromising style. Faux fur wraps, soft fabrics and elegant cardigans will ensure brides and bridesmaids stay toasty warm throughout the ceremony and into the evening.
Wedding guests, don't fear if your smartest, warmest outfit is all black or your staple business wear; accessorise with a colour scarf, shoes with a pop of colour or something as simple as hair accessories will add sparkle to your outfit without having to fork out for a new outfit.
Embrace your location (and the weather!)
Thanks to our unpredictable climate, no wedding is ever guaranteed sunshine or the avoidance of rainfall, snow or blustery gales, but at least with an autumn or winter wedding, you can expect the worst, and be guaranteed a wonderful surprise when sunshine breaks through the clouds or a sprinkling of snow dusts your venue exterior.
Any chance you have to get outdoors and explore, go for it! Take advantage of golden afternoon light for photos and empty spaces with no clusters of tourists to dodge. It may be freezing outdoors, but the photos will be so worth it - show off your dress without layers and you won't regret having done it!
Start planning your special day, contact our Jessica or Anna at: email@example.com
With just over 450 vineyards in England and the industry steadily growing, winemakers are quite the rarity. We are frequently quizzing our winemaker, David about all things wine, vine, cork and stalk; always asking 'what does this mean?' and 'what would happen if?', but what about his journey into winemaking - how he got into it, where his passion comes from and what his favourite parts are.
We managed to steal him away from the vines to ask a few questions, here's what we discovered -
(Do you have a question you'd like to ask David? Comment below)
1. What is one of the hardest things about winemaking, day in and day out?
People probably do not realise the amount of time that is spent just cleaning. Whether it be one tank before its used, a pump, a barrel, hoses, bottle filler the list goes on.... its not really that hard, but its just not the most interesting part of the job.
2. If you weren't a winemaker, what do you think you would be?
Something Horticulture related I imagine. I still enjoy it, It is what I started with and what lead me in to Viticulture and Wine.
3. Do you have a favourite vineyard, besides Knightor of course?
No chance! But so many vineyard areas impress me, mostly for their non mechanised approach and challenging sites, and also just for the wine. Standouts I find Mosel, Rheingau [Germany], Vaud, Valais [Switzerland], Madeira, Douro [Portugal]. I love some of the wines from these areas, but when you add in to the it the people behind the tough work thats mostly by hand it makes the end result all the more impressive and good value.
4. What got you into the winemaking business?
I was dragged around Europe on holidays as a child visiting lots of vineyards and wineries in the process. My Sister and I found the wineries and vineyards so dull and boring, Chateau, vine, bottle, repeated again and again mostly looked the same as a child.
This eventually all changed one year when offered a sample or two of wine that is! They all tasted so different, and most were quite yummy too! It was amazing. One thing lead to another, a few years later, and a good idea followed.
As a 13 or 14 year old I already had an allotment where I spent all my spare time growing all sorts of fruit, vegetables, flowers and random seeds I had collected. After taking a cutting or two off a vine this soon spread to become well over 60 grapevines and over 100kg of grapes each year! Most other plants were soon forgotten about! I needed to try and make the tasty drink found on holidays!
A few years after whilst at school I was then fortunate enough to be offered part time work at nearby Nutbourne Vineyards, tending their vines, I loved it....
5. What is your favourite season for winemaking?
When everything is pressed and safely in tank fermenting just after harvest. The smell of happy ferments when you walk in to the winery first thing in the morning is so perfumed, unforgetable. Then blending in spring usually isnt too bad either!
6. What are some of the misconceptions/phrases you hear from people regarding wine that are simply not true (or drive you crazy)?
Not much makes me that irritated. Just minor gripes, for example people not tasting with a very open mind, or making broad sweeping statements. Then also the 'wine snobbery' at times. Its just a drink. A very interesting one though!
7. If you were a wine, what would you be?
The corked bottle!? I'm no Petrus or Lafite.
December is just around the corner and gosh, it's been a busy month! We've harvested the last of the grapes from our vineyards, and already seen winter's frost creep in, but with a new Knightor aperitif almost ready for sale and preparations begun for our Christmas parties and weddings, we are full steam ahead for a sparkling December.
On 24th November we had a Friday Feast themed around duck, a highly flavoursome and versatile ingredient that offers something a little more unique to your classic recipes. For those who aren't familiar with our Feast Nights, 1 or 2 Fridays a month we showcase a special theme, particular ingredient, or highlight one of the many fantastic local producers we work with - to which this month's highlight was the Cornish Duck Company.
Our lovely guests were welcomed into the bar and restaurant with a Knightor V&T (Vermouth and Tonic, as inspired by our celebratory news, more on this later!)
Nibbles and cocktail
Duck pastrami Reuben’s on rye
Duck bacon blt’s with avocado on brioche
Southern Indian curried duck leg with spiced cauliflower salad and cashew nuts
Glazed breast, confit neck & liver parfait, root vegetable dauphinois, celeriac purée, chicory choucroute & red currant jus
Raspberry & duck egg Mille feuille
(Duck egg custard, raspberry curd, raspberry parfait, mini meringues, duck fat pastry, duck egg sabayon)
Our next feast nights will be a Fish 'n' Fizz feast on Friday 22nd December and a Nordic & Scandi themed evening on Friday 29th December. For more information please see our Feast Nights Page
In addition to our Knightor Rose and Knightor White Vermouth, we are excited to tell you more about our new Knightor Dry blend, coming soon! Created with our special reserve wine and 24 botanicals, many of which are sourced in and around Knightor, our Dry Vermouth is distinctively fresh and aromatic. Like the Rose and White, the Dry is such a wonderfully complex drink that can be enjoyed on it's own, over ice, with a mixer, or in a cocktail - our personal favourite choice!
Do check out this video featuring our consultant winemaker, Salvatore, as he tells you a few important things about our new Knightor Dry Vermouth and what makes it so special...he almost lets slip our top secret too! Yikes!
In early March guests headed to Knightor for our Sri Lankan inspired Feast and a taste of winter sun in chilly Cornwall. Head Chef Joe's menu was inspired by the tiny island just off the southern tip of India. Sri Lankan cuisine is sometimes similar to Indian food however has a distinctive spin with a vivid array of flavour combinations, spicy curries, sweet onion relishes and palm sugar sweetened desserts.
Sri Lankan Feast Menu
6.30pm - In the bar
Ulundu Vada (spicy lentil doughnuts), mango chutney, coconut sambol
*Welcome cocktail - Knightor 9112 sparkling with Mango Rum
7.15/30pm - Feast
Roast gurnard and glazed curry tiger prawn, mustard, kohlrabi and cucumber salad
Knightor Trevannion, Cornwall, 2014
Sri lankan chicken curry served on the bone with ghee red rice, curried kale and beans, lemongrass & shallot sambol, yellow daal
Knightor Mena Hweg, Cornwall, 2013
Milk curd and jaggery syrup hopper (crystalised palm sugar syrup pancake)
Knightor Pinot Precoce, Cornwall, 2014
Watalappan (set coconut custard), cashews, cinnamon tuile, pomegranate
Knightor Rose Vermouth
At Knightor, we love wine and everything that comes along with wine-making. We love sharing this passion and so if you've gotten this far through our website, I trust that you are as enthusiastic as we are, with an interest in the behind the scenes magic.
On Monday, a large truck rolled up with Nicholas and Theirry from the Institut Oenologique de Champagne, having driven 14 hours to reach us. They brought specialist equipment to bottle our sparkling wine and we didn't miss a minute. The sun was shining, it was a beautiful day in St Austell and the team powered through, bottling an astonishing 18,000 bottles of Knightor sparkling wine. Helen, Jovi, Angie and Liam loaded the empty bottles; Salvatore whizzed about with the forklift, moving the pallets around; David, Dian, Adrian and Sam loaded the stillages with the full bottles and Nicholas and Theirry conducted the machines.
We also bottled a few limited run magnums! Cor, they were heavy. However, we've tucked the stillages away and won't peek for at least another 12 months.....
Let’s face it, most of us spend the months leading up to our wedding day on a strict diet of lemon water, as much fruit and veg as we can stomach, and not a lot else! We certainly try to steer clear of cake! Perhaps this is one of the reasons we put so much thought into our wedding cake!
But with so many different types, what type of cake do you go for?
Gone are the days where everyone has a 3 tier fruit cake, where the top layer is to be frozen until your first baby’s christening.
Naked cakes are huge at the moment! We do love a good naked cake…
Cupcake, cake pops and cake jars are also popular…
I think your wedding cake needs to fit in with your theme…...
Add cheeky reference to you.
Cake toppers which look like the happy couple on the wedding day are great! …...
Although Brides, make sure you don’t show anyone who hasn’t already seen your dress!
Cheese cakes are also lots of fun! If you’re not a huge fan of traditional cake, then why not have a cheese cake?
Whatever cake you end up going for, you need a pretty back drop and good stand! A barrel, in my opinion is perfect! And make sure you get the all important photo of you cutting the cake. And make sure you actually cut the cake together, don’t just pose, it’s good luck!
The St Mawes Classic Car Festival is now in its 7th year. The Festival invites owners of classic cars down to the picturesque coastal village of St Mawes where each day over the festival period, owners are given the opportunity for some wonderful scenic drives around Cornwall’s coastline, stopping off at areas of outstanding beauty and sampling some of Cornwall’s finest food on offer. There is more information on their website, www.nearwaterevents.co.uk and photographs from previous years.
All are welcome at the Concours judging by Bonhams on Thursday 4th of May from 4pm at St Mawes quay. There will be entertainment down on the quay from 4.30 pm and the parade lap around the village is at 6pm. Come along to see some beautiful classic cars and chat to the Knightor team!
On Friday 30th December 2016 we hosted something fun for the no man's land between Christmas and New Years. Guests joined us for our Nordic Feast which featured a smorgasbord of warming Scandinavian inspired comfort food. Using some seriously seasonal ingredients this style of food perfectly showcased the fantastic local produce available mid winter. And did you know the Scandinavian and Nordic food scene is taking off at the moment, apparently it's the next big thing! Have read here. Skål!
Nordic Feast Menu
6.30pm - at the bar
House smoked mackerel, pear & celery on rye (smørrebrød), wild alexanders, mustard & dill dressing
Knightor Rose Vermouth and Tonic Spritzer
7.30pm - sit down feast
Slow roast cauliflower & juniper soup, crispy leaves & crunchy sourdough
Harbourside Pale Ale, St Ives
Meatballs, home made brown sauce, pickled cucumber, red cabbage, barley, caramelised onion rings, bacon & cabbage cream sauce
Skinners Betty Stoggs Bitter
Home smoked cheese, celery & skyr remoulade, pickled red onion and rye crouton
Penpont Cornish Arvour Amber Ale
Beer pancakes with pine custard, honey and pollen
Fowey Valley Sparkling Vintage Cider
What is the perfect recipe for a winter wedding?
Updates and interesting things from all at Knightor winery!