In Part 4 of our series, Max Halley pits one of the UK’s great culinary icons — the full English, in sandwich form – against a bottle of La Dilettante sparkling from the Loire. It’s fizzy, orchard-fruited and razor sharp, and proves that French finesse has a place at even the most proudly British tables.

For this fourth film in the Ourglass Tapes series, we’re back at Max’s Sandwich Shop, where the pairing brief is simple. One sandwich. One bottle of fizz. Max builds a full English breakfast into a sandwich. We bring La Dilettante Sparkling from Catherine and Pierre Breton.

The sandwich? A full English breakfast compressed between slices of bread. The wine? La Dilettante Sparkling from Catherine & Pierre Breton in the Loire Valley — high-acid, orchard-fruited, and unapologetically fresh.

“It smells great,” Max says, midway through a bite. “Perfect accompaniment to an entire fry up in a sandwich.” With its blend of zippy citrus, rounder apple notes and clean salinity, the wine slices through grease while leaving room for comfort. “This is really fucking nice,” he grins.

What we’re learning with Max, and what echoes through 

Amelia Singer’s Chablis and tortilla pairing

. It needs curiosity, laughter, and something delicious in hand.

 on how salt crystals in 24-month aged cheese echo the nutty depth of old Jura. Or the 

 of our tasting wine and food series with the Wine Show's Amelia Singer. 

This Ourglass Tapes episode matches La Dilettante Loire fizz with an English fry-up sandwich. Max Halley says it’s “really fucking nice.”

Max Halley pairs a full English fry-up sandwich with Loire sparkling wine from C&P Breton. High-acid fizz meets British comfort food.