The sparkling wine range here makes a real alternative to champagne if you do have to watch the pennies yet impress your guests.

Most are made using the bottle-fermented ‘Champagne method’ to create depth of character and flavour, whether from, for example, the Catalan grapes in our Cavas or the Blanquette variety from Limoux. Choose them with complete confidence; they are excellent value when you taste them against the competition.

We have taken on an excellent value Argentinian in Pampas, very easy drinking, while Australia is represented by Sunnycliff, a straightforward, biscuity and full bodied wine. A step up takes you to Jansz and Pelorus, both showing the class of Pinot Noir in their breeding, both from the cooler Antipodean climes. Popular Prosecco is probably the lightest in style, a foaming beauty from the Veneto, full of aroma and perfect on a hot day, as is the very gentle, deliciously sweet Moscato d’Asti. All have the balance between fruit and lemony acidity that is so crucial in a sparkling wine of any calibre.

Robert Boutflower