Sparkling Wines

Effervescence has been observed in wine throughout history and has been noted by Ancient Greek and Roman writers but the cause of this mysterious appearance of bubbles was not understood. Over time it has been attributed to phases of the moon as well as both good and evil spirits.

The production of sparkling wine (made from grapes) in Britain – although not from wine made from grapes grown in the UK – is certainly over 350 years old and the full story of how Britain’s 17th Century “wine coopers” made their wines “brisk and sparkling” by the addition of sugar is well documented in the report presented to the Royal Society by Dr. Christopher Merrett on 17 December 1662. This practice was certainly older than this as cider makers had experimented with “a walnut of sugar when bottling” and made sure they used the strong verre Anglais which Sir Kenelm Digby had been perfecting since the 1620s.

Exactly when the first sparkling wine made from English grapes was produced is open to debate. Certainly wines being made in England in the 1750s were considered comparable to Champagne and the wines produced at Painshill Place between 1741 and 1779 were often described as such.

France > Alsace

Cremant d'Alsace Brut - Domaine Jean Geiler - 'Blanc de Noirs'	NV	£11.95
Cremant d'Alsace Rosé - Domaine Jean Geiler	NV	£11.95

France > Burgundy

Crémant de Bourgogne - Domaine Roux Père & Fils	2008	£11.95

Italy > Asolo

Enrico Bedin, Prosecco Spumante Colli Trevigiani	NV	£10.95