Drink me

Hamish Anderson

Britain’s thirst for all things sparkling is growing at startling rate. While we have long been one of champagne’s most important export markets, the trend over the past few years has been for other sparkling wines. Figures released by the Wine and Spirit Trade Association (which exclude champagne) show a steep increase in consumption year-on-year in the last three months of 2016: up a huge 37 per cent in bars and restaurants. That’s a lot of bottles popping.

Prosecco counts for a large proportion of this and the best is simple, but great fun to drink – the bubbles caused by fermentation in a large sealed tank. Yet other sparkling regions that make their wine with the same production method as champagne are getting more exposure. In cava or many of the English and Australian versions, the fizz is created by fermentation in the bottle. This is both time-consuming and expensive, but generally produces more complex and palate-provoking flavours. Sparkling wine is synonymous with celebrations and giving thanks, so is a natural choice for Mother’s Day. This year, explore the wider world of fizz.

Here are three more to try.