Behind the Pour : Curating Wines for Camp Joy Retreats in the Cotswolds

Villages straight out of an Agatha Christie novel, rolling green hills, wildflower meadows, countless sheep and cows, and cosy country pubs. Welcome to the Cotswolds.

This wasn’t just any trip to the Cotswolds, though. It was Camp Joy Retreats’ take on the region, and once again, I joined as their private sommelier. This time, things were a little different, as I wasn’t on site to source the wines myself.

For Camp Joy’s French retreats in Cotignac and Ménerbes, the rhythm is familiar. I receive the menu, choose the wineries I want to work with, and drive around seventy bottles to the venue. Wines for dinner, apéritifs to start the evening, and bottles left on hand for guests to enjoy throughout the week.

The UK retreat required a different approach. Many of the producers I usually work with weren’t available locally, or came with a very different price point. So instead of selecting specific bottles, I worked from a distance, building the selection around style, grape varieties, and pairings, always within a defined budget. The Camp Joy team then kindly took care of sourcing everything locally.

My main goal here was to create a selection that felt thoughtful and generous and a little more special for the ladies on the retreat.

It was also a fabulous edition for food, led by Chef Ian and his team, including sous chef Tara. Together, they served a mix of local and international dishes that made for a fun and varied pairing exercise throughout the week.

So here's a behind-the-pour look at the apéritifs and wines I chose for this edition of Camp Joy in the Cotswolds. Camp Joy Retreats in the Cotswolds: The week's lineup

A British Bubbly Start

You can’t begin a retreat in the Cotswolds without a glass of English sparkling in hand, and Chapel Down’s Touch of Sparkle felt like the perfect opening note. Easy-drinking and aromatic, with gentle floral notes and hints of elderflower and citrus, a perfect conversation starter.

For the first dinner, Tara’s grilled salmon called for something zesty and precise, so I stayed true to my Languedoc roots with a Picpoul de Pinet. Alongside it, a classic Burgundy Pinot Noir, often my “little black dress” of wine. Ideal for guests who prefer red with fish, and it works beautifully with salmon.

G&Ts for a laid-back evening

The following day, the group had spent the afternoon at a traditional high tea, complete with Champagne, so it felt natural to carry that easy, celebratory mood into the evening with G&Ts made using local gin. Some guests kept it classic, while others opted for elderflower and blood orange tonic for something a little different.

With roasted chicken and salad on the menu, we kept the wines simple and easy-going. House whites and rosés, well chilled and left on ice, so everyone could help themselves and settle into the evening at their own pace.

Pizza Night

On pizza night, I leaned into the Cotswolds’ love of elderflower with a spritz made from elderflower and rose cordial. Light and refreshing, it made a lovely alternative to a classic Hugo or Saint-Germain spritz.

With pizza, Italian wines felt like the natural choice. A Sardinian Vermentino brought crispness and aromatic lift, while a Primitivo from Puglia offered something rounder and more generous for those who preferred a richer style.

Planning a pizza night of your own? I’ve shared a few more pairing ideas in my article on what wine goes with pizza, if you’re looking for inspiration.

An Indian Feast

For our Indian feast, a rosé Crémant de Loire set the tone for the evening and disappeared quickly, always a good sign.Alongside the meal, a local English white from Woodchester Valley Winery kept things fresh and vibrant. Pinot Noir made another appearance, light enough to complement the spices without overpowering them.

So long, farewell

For our final evening, I poured a Crémant de Limoux, one of my personal favourites. Delicate, floral, and gently fruity, it’s often said to have inspired the original Champagne.

Tara prepared an incredible spread of steak and grilled prawns with sides, followed by my all-time favourite dessert, sticky toffee pudding. A structured Rhône Valley red, blending Grenache, Syrah, and Mourvèdre, brought fruit and a touch of spice to the red meat. A Languedoc white combining Vermentino, Marsanne, and Grenache Blanc offered peachy, citrus notes with just enough roundness to complement the prawns.

The Takeaway

This edition was a reminder that flexibility is just as much a part of wine curation as taste. Every retreat comes with its own logistics, and the ability to adapt is part of the role, whether that means driving seventy bottles to Provence or building a programme from afar. The wines may have followed a different path this time, but they still brought that extra sense of joy around the table, and that’s all I could ask for.

As always, it was a pleasure working alongside Monique and Marea on this Camp Joy retreat, and I look forward to joining them again for the next edition.