Cuvée

Two grapes go into this one, Airen Blanco and Tempranillo, both from La Mancha in central Spain. They are fermented into real wine first, then gently de-alcoholised, blended with grape must and small additions of elderflower, ginger and lemon juice to rebuild the body that alcohol takes with it, and finally held in tank under pressure for at least 24 hours to carbonate. What comes out is pale pink, dry rather than sweet, with the crisp acidity that makes a bottle work at a party instead of sitting half finished. Sugar sits at 2.7 g per 100 ml and the whole 750 ml bottle carries about 82 calories, a fraction of what a conventional sparkling wine brings. It is suitable for vegans and contains sulphites. Serve it properly cold in a tulip glass.