Sparkling Rosé

Pink fizz, made by every method here. Some producers bleed off a little juice after brief skin contact, others blend a splash of still red into the white base before the second fermentation, and both approaches are entirely legitimate. What they share is red fruit: strawberry, raspberry, redcurrant and rose petal, sitting over the citrus and bread notes of the base wine.

The range runs from crisp and simple through to rosé Champagne with years on the lees, so check the style note on each bottle. Serve at 8°C to 10°C, and pair with smoked salmon, charcuterie, duck, summer berries and, at the richer end, roast chicken