Tasting

English sparkling wine from Kent and Hampshire often smells of green apple, lemon and freshly baked bread, and tastes crisp, with chalky acidity. This describes the regional style in broad terms, not every single bottle. When tasting, look first at the bubbles: they should rise fine and steady.

The region's three approaches serve as examples. Domaine Evremond Classic Cuvée Edition I is Pinot Noir-led, Louis Pommery England Brut leans on Chardonnay, and the sparkling wines from Chapel Down's Kit's Coty near Aylesford come from just two varieties, Chardonnay and Pinot Noir. All three are Champagne-style cuvées, yet each carries a different weight.

The right glass is a tulip or a slim white wine glass, not a flat coupe. A coupe lets aroma and bubbles dissipate quickly, while a tulip gathers the aromas at the rim. Pour in two steps, a small amount first, then top up, so the foam doesn't overflow.

An ideal serving temperature is around 6 to 8 degrees Celsius. Too cold suppresses the aroma, too warm makes the wine flabby and the bubbles rise too wildly. If the bottle has spent two hours in the refrigerator, it's usually in good shape.

Opening calls for a calm hand. Remove the foil, loosen the wire cage while holding the cork firmly in place. Then tilt the bottle to about a 45-degree angle and turn the bottle, not the cork, slowly. The result should be a soft sigh, not a bang, since roughly 6 bar of pressure demands respect.