Unlike other sparkling wines, champagne may only be produced in the Champagne region of north-eastern France where the chalky soils are perfect for growing Chardonnay, Pinot Noir and Pinot Meunier – the varieties that make up this sophisticated fizz.

Producers follow very traditional methods to ensure the exclusivity and premium quality of champagne. Grapes are picked by hand, not machine, and the wine is always aged for a minimum of 18 months.

Also, the second fermentation always takes place in the same bottle that the wine is sold in; this is called Méthode Champenoise.

With a smooth fruity palate, light toasty finish and delicate bubbles, champagne is the perfect apéritif, but can also add a touch of elegance to any meal including a fish and chip supper.

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Prosecco is a popular sparkling wine from northern Italy with gentle bubbles and a clean, distinctive apple-like finish. The key to prosecco's international success lies in its easygoing friendly drinkability.

Like champagne there is a secondary fermentation, however the difference with prosecco is that this happens in stainless steel tanks under pressure rather than in the bottle.

The result is a much purer expression of the prosecco grape, and less of the bready, yeasty, biscuit aromas associated with champagne.

Prosecco is a great way to start an evening's entertainment. Fresh and fruity with delicate bubbles, it makes a perfect apéritif or cocktail.

It is also an excellent match to food; its acidity will cut through any cream sauce or rich cheese, while notes of citrus make it the perfect pairing for seafood.

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Cava, meaning 'cellar' in Catalan, is a delicious sparkling wine from Spain.

Production tends to be centred in the north-east, but can come from 8 wine regions including Rioja, Utiel-Requena, Ribera del Guadiana, and Cariñena, all of which must use the "Método Tradicional" or "Traditonal method" to be classed as a Spanish cava.

Similar to the production of champagne, cava's secondary fermentation takes place in the bottle.

Over the past number of years Spanish producersare increasingly

adding small amounts of grapes used to create champagne to their traditional local varieties – thus giving potential for plenty of complexity through aging with increasing variation from vintage to vintage.

Known for its rich citrus flavours and creamy notes, try a glass of cava with traditional tapas for an authentic Spanish experience.

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Discover English fizz

Over the past decade the English sparkling wine industry has really come into fruition. A slightly warmer climate, good vineyard management and the use of varieties that flourish in colder climates have all contributed to the production of superlative English fizz of international standards.

Many English vineyards benefit from chalk soils similar to those found in Champagne with the added benefit of having a growing season that is four weeks longer than countries with a hotter climate.

As the industry continues to develop, the production of English fizz will continue to grow to match the insatiable demand for these delicious sparkling wines.

Fresh and dry with vibrant fruit flavours, English fizz pairs well with sweet desserts like Eton mess or would match more delicate dishes such as scallops or lobster.

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Ingredients

1 Pink grapefruit
15g fresh fruit ginger, thinly sliced
250g caster sugar
Chilled San Leo Prosecco or champagne

Method

1. Peel the grapefruit using a vegetable peeler and set aside the grapefruit. Slice the peel into 0.5cm strips and put in a pan with the ginger.

2. Add 200g sugar and 300ml cold water and heat gently, stirring until the sugar has dissolved. Simmer for 15 mins, then strain over a jug to collect the syrup; cool, cover and chill.

3. Arrange the warm candied strips of grapefruit and ginger in a single layer on a parchment-lined baking sheet. Sprinkle with the remaining sugar and set aside to dry overnight.

4. To make the cocktails, squeeze 100ml juice from the reserved grapefruit into a jug and mix with 3 tbsp of the syrup. Divide between 2 flutes, topping each up with fizz. Garnish with the crystallised grapefruit and ginger.

Ingredients

1 Passion Fruit
250ml chilled prosecco or champagne
2 tbsp orange liqueur e.g Cointreau

Method

1. Halve the passion fruit and scoop the flesh and seeds into a small sieve or tea strainer. Press with the back of a spoon to extract the juice then place in the fridge along with 2 prosecco or champagne saucers or flutes, and leave to chill.
2. Pour the prosecco (or champagne) into the glasses then add the liqueur and 1 tsp of the passion fruit juice into each glass – the wine will foam rapidly as the passion fruit is added.

Ingredients

1 Pink grapefruit
15g fresh fruit ginger, thinly sliced
250g caster sugar
Chilled San Leo Prosecco or champagne

Method

1. Peel the grapefruit using a vegetable peeler and set aside the grapefruit. Slice the peel into 0.5cm strips and put in a pan with the ginger.

2. Add 200g sugar and 300ml cold water and heat gently, stirring until the sugar has dissolved. Simmer for 15 mins, then strain over a jug to collect the syrup; cool, cover and chill.
3. Arrange the warm candied strips of grapefruit and ginger in a single layer on a parchment-lined baking sheet. Sprinkle with the remaining sugar and set aside to dry overnight.
4. To make the cocktails, squeeze 100ml juice from the reserved grapefruit into a jug and mix with 3 tbsp of the syrup. Divide between 2 flutes, topping each up with fizz. Garnish with the crystallised grapefruit and ginger.

Ingredients

Method

1. Shake together the gin and peach juice with ice in cocktail shaker, pour into open glasses.
2.Top up with prosecco and serve

Ingredients

Chase Elderflower Liqueur
Champagne or prosecco 120 ml
Summer berries or garnish.

Method

1. Pour the champagne or prosecco into a champagne flute or wine glass until full and add a dash of elderflower liqueur to taste.

Ingredients

200g new rhubarb - choose the thinner pink stalks - cut into 2cm chunks
Zest of half an orange
75g sugar
50ml water
1 segment of star anise - optional
Prosecco
Recipe by Helen Best-Shaw from Fuss Free Flavours

Method

1. Place all the ingredients (except the prosecco) into a saucepan and bring to a gentle simmer over a low heat and cook until the sugar is dissolved and the rhubarb is soft.
2. Strain through a fine sieve, return to the pan and simmer until reduced to a thin syrup.
3. Pour a tablespoon of the syrup into each glass and top up with prosecco.

Ingredients

25ml Opihr spiced gin
25ml Passion Fruit syrup
Prosecco

Method

1. Add the gin and passion fruit syrup to a glass and top up with prosecco. Garnish with half a passion fruit.

Ingredients

Edible gold
Rosemary, dried cranberries, crystallised ginger ice cubes
Cranberry Vodka
Prosecco

Recipe by Marianne Weekes from Mari's World

Method

1. Make your ice cubes in advance, in a clean tray add a tiny sprig of rosemary, one dried cranberry and a tiny piece of crystallised ginger, cover with water making sure not to make the ice cube too big and freeze.
2. Add a drop of Cranberry vodka (can be made easily at home) to the bottom of a flute, about 1 cm it should be a rich dark red colour.
3. Add 1 ice cube.
4.Fill the glass with prosecco.

Ingredients

100ml ginger syrup from Waitrose stem ginger in syrup
1 slice of ginger
1 tsp. Sichuan peppercorns
1 star anise
Prosecco
Recipe by Lizzie Mabbott from Lizzie Eats London

Method

1. Carefully simmer the peppercorns, ginger slice and star anise in the syrup for 3 minutes and leave to cool.

Method

2. Infuse overnight and strain.
3. Add 2 tsp. of the syrup to each glass with 1 tsp. water; add a small amount of the prosecco, stir carefully, then add the rest. Garnish with the star