Wine of the Month: July

This article also appears in City Connect - www.city-connect.org.

July - a month that brings end-of-term things like long summer holidays (for students, teachers, MPs and the like), various weekend festivals and festivities and hopefully, more good weather.

Not the most serious of months, then.

So what is needed is three cracking, summery, fun wines with plenty of individuality and just enough seriousness about them to make you realise why you are better off going to an independent than the local supermarket.

For summer fun, we are generally looking at warm-climate, New-World-style wines, with lots of fruit-driven, easy-drinking enjoyment; and that's exactly what we have here.

Planeta La Segreta Blanco 2010 Sicily £8.79 - Bacchanalia

A blend of four white-wine grapes (two French and two Italian), this Sicilian wine starts off crisp, fresh and appley straight out of the bottle.

However, one of the key features of the main variety in here (Garganega, masquerading under its Sicilian pseudonym of Grecanico) is how it opens up and becomes more rounded with a bit of air.

Pop this in the decanter for a few minutes before drinking and it develops into a more weighty, rounded wine with hints of smoke, a waxy, spiced richness, the juciness of ripe pears, a creamy texture and a smooth, slightly minerally finish.

With Chardonnay, Viognier and Fiano also in the blend, there is a harmonious mix of citrussy fruit, ripe tropical acidity and some peachy apricot aromas.

Medium-bodied with good acidity, this would work well with oily fish such as salmon or a creamy cheese.

Domaine Des Trinités Rosé 2009 Faugères £8.99 - Cambridge Wine Merchants

For many years a rosé avoider, I have recently been converted into enjoying this most frivolous-seeming of wines and this is one of the best I've had recently.

A rosé is made from red-wine grapes using the white-wine method of pressing, rather than crushing, the grapes; when done well, this results in a wine with lots of juicy acidity, enough body to match with food and some of the more interesting characteristics of the grapes themselves.

This one is a mix of southern French varieties that can sometimes struggle to make a good wine on their own and are regularly blended together - Grenache, Cinsaut and Mourvèdre.

Salmon-pink in the glass, there is a smokiness, some redcurrant fruit and a hint of grapefruit on the nose. The palate shows some spice, more flintiness and has the ripe juiciness of summer berries with a hint of garrigue herbs and even a touch of beery hoppiness on the finish.

It's very well made, balanced and quaffable - especially when reclining in a deck chair on a hot sunny afternoon. You won't find a huge complexity of aromas and fruit flavours here; rather, this is a food rosé and the main event is the deliciously rounded and juicy, mouthwatering acidity that cuts through picnic food perfectly.

Zesty and aromatic, just drinking it makes me think of the lively flavours of Provençal cuisine; classy and more-ish, to me this is a perfect picnic wine.

Magpie Estate 'The Mixed Thing', 2010 Barossa Valley £12.50 - Noel Young Wines

July is also spring lamb season and if you are planning some roast lamb (preferably with rosemary and garlic and roasted carrots and celery), then this collection of select parcels of left-overs from Noel Young's own Magpie Estate in Australia is just the thing.

Noel makes wines from his own and bought-in grapes from Australia's prestigious Barrossa Valley and the story behind the wine and the name is a reference to buying up small amounts of top grapes which are grown in too-small quantities to be made into individual wines.

Fermented separately and then blended together the result is quite literally a mixed thing of 25% Cinsault, 25% Cabernet Franc, 25% Sangiovese, 12.5% Tannat and 12.5% Dolcetto.

Deep and rich in colour, on the nose there are plums, prunes, bramble fruit and dark berries - the palate shows more dark fruit but adds a streak of liquorice with some tarriness, pencil shavings, forest floor. There is some mid-palate sweet prune fruit, soft ripe tannins and a lingering finish.

Despite its rather mixed origins, it feels very harmonious and with the prune sweetness and pencil shavings, you could almost mistake it for a classic Aussie Shiraz. It has a complex, hedonistic, seductive warm-softness to it but is not too overblown as some Aussie wines can be these days.

If you enjoyed last month's winner (from Bacchanalia, reviewed here), then this is definitely worth a try.

Overall, however, as July is such a joyous, party-going, picnicking month, my recommended wine is the Domaine Des Trinités rosé from Cambridge Wine Merchants.

Links

Bacchanalia - http://www.winegod.co.uk/

Cambridge Wine Merchants - http://www.cambridgewine.com/

Noel Young Wines - http://www.nywines.co.uk/

Main image credit: http://www.wellho.net/index.html

Austrian Riesling - the Great Food Wine‏

I've been a fan of Austrian Riesling for almost as long as I can remember. I was first introduced to Austrian wines when I lived in Vienna and then used to go back on business.

Travelling on my own, with time to spare in the evening and just a newspaper for company, I decided to give some of Vienna's better, more progressive restaurants a whirl and ended up being a regular at a number of very good places indeed.

All served local wines by the glass and if they did not have a specific food and wine matching menu, the staff were knowledgeable enough for me to be able to ask confidently "Can you bring me a glass of something to match with this ?" and know it would be good.

The restaurants I frequented most were the Meinl am Graben, Plachutta, Indochine 21 and Steirereck (the latter was voted #22 in the world's top 50 restaurants this year, here, but on a good day, they were all pretty much equally good, I think).

Each has its own style, but the food in all was superb - as was the service, decor and ambiance; Meinl am Graben is modern international with an edgy interior, Plachutta is traditional Austrian, but fresh, light and from top-quality ingredients, Steirereck is somewhere between the two (modern Viennese ?) and Indochine is a chi-chi French-Vietnamese fusion.

Riesling is probably - almost certainly - the wine I drank most frequently with my various meals and I think it is worthwhile to consider the reasons why it is such a versatile food match.

Austria's Rieslings are mostly in style ripe-yet-dry, mouthfilling, medium-to-full bodied and technically very well made with a clean, crisp feel - certainly the good ones are.

They are very different to Germany's delicate, low-alcohol off-dry Rieslings and the fully-dry, food-friendly southern Alsace versions are perhaps the nearest European match.

Given that heavily-seasoned food does not match well with tannic red wines, whites have a bit of a head start in this area; a white wine with good acidity will feel refreshing when paired with well-seasoned food.

Austrian Rieslings, moreover, have the body to stand up to quite meaty dishes, such as chicken, pork and fish. I have even successfully paired a ripe-yet-dry Riesling with rare steak with herb butter - it has the body for the meat and the acidity to cut through the melted, herby butter.

Another advantage of Riesling is that it does not have too much aromatic fruit complexity, compared to say Sauvignon or Muscat.

Fruit flavours in a Riesling are generally limited to focused apples-and-pears, citrus or liminess. As a result, it does not overpower the strong flavours of restaurant foods, but rather supports them.

Modern Austrian cuisine (and the entire country itself, to some extent) is in part inspired by Italy to the south and as I have delved increasingly into Italian wines, I can see a similarity between the two.

Food wines need good, prominent, rounded acidity to cut though the robust flavours of peasanty foods like pasta, fish and poultry that are the staple of many a restaurant, along with richly intense, reduced sauces or well-flavoured vegetables.

The Italian attitude to food and wine matching is that the wine is just another part of the meal - hence, Italian reds often tend to focus on the quality of the acidity with simple fruit (often cherry), rather than a complexity of flavours and aromas.

Austria, for various reasons, has pretty much followed this approach with its whites (the reds, whilst gaining a reputation still lag behind somewhat).

The best Rieslings are full-bodied, with good but straightforward fruit, crisply structured acidity and a long, finish - they are as poised, muscular and taught as an Olympic sprinter in the blocks, as smooth and precise as a BMW engine.

Having been brought up, as it were, on Austrian Rieslings, I rather found those of other countries initially a little disappointing and have had to learn to appreciate their finer qualities.

Austrian Rieslings, by contrast, were something that didn't need explaining to me - I just got them and loved their thrilling, mouthfilling zippiness from the start.

Austria's top region, for both Riesling and Gruner Veltliner, is the beautiful, UNESCO-protected Wachau valley - a meandering stretch of the Danube 80km up-river from Vienna. There are around 100 producers in the Wachau and most of the top ones (FX Pichler, Knoll, Prager, Domaene Wachau) are reviewed elsewhere here on my blog.

Nearby Kamptal and Kremstal also have their superstars, such as Kurt Angerer and wunderkind Markus Huber.

Austria's cuisine is traditionally somewhat heavy, stodgy and hearty - but, like its new generation of winemakers, it is quietly reinventing itself as something much more modern and sophisticated, but still distinctly Austrian.

With a starter or for an aperitif, I would often have a crisp, linear Sauvignon or unoaked Chardonnay from Styria, and, once the main course is over, Austria's dessert wines provide an excellent match for the sweet course, but that's a whole other story ...

Links

Meinl Am Graben - http://www.meinlamgraben.at/Page.aspx?target=229088&l=2&

Plachutta - http://www.plachutta.at/

Indochine 21 - http://www.franks.at/yohm_franks/home.nsf/frame_indochine?OpenPage

Steirereck - http://www.steirereck.at/wien/restaurant/

FX Pichler - http://www.fx-pichler.at/html/english/dasbuch.htm

Knoll - http://www.loibnerhof.at/

Prager - http://www.weingutprager.at/

Domaene Wachau - http://www.domaene-wachau.at/

Angerer - http://www.kurt-angerer.at/

Huber - http://www.weingut-huber.at/

Aged Mosel Rieslings at Cambridge Wine Merchants

I recently went to a tasting of a baker's dozen of  aged Mosel Rieslings at Cambridge Wine Merchants as a guest of owner, Hal Wilson.

It had been planned originally as a tasting just for staff, but was subsequently opened up to assorted trade, scribblers like myself and friends in the know.

Given this, it was quite relaxed with no formal tutoring, just CWM's Germany expert, Matt Boucher, on hand to answer any questions.

My introduction to Riesling - at a time when Chardonnay was everyone's white wine of choice - came via Austria where the style is generally drier and riper; Austria has its own historic reasons for this style and has successfully re-invented itself as a premier wine nation.

By contrast, Mosel Rieslings inhabit pretty much the same space as sherry - that is a great wine, once considered world-class, that is now deeply unfashionable not least due to the various poor-quality cheap versions seen in this country.

To extend the comparison, they are also perhaps something of an acquired taste given that they are quite unlike anything else, are great value due to being underappreciated and in dire need of a revival.

In the case of sherry, as I have written elsewhere, that is already starting to happen as Spain rediscovers its inner cool.

However, whilst Germany may be many things, cool is not one of them and there is no sign of a Mosel Riesling revival on the horizon of popular consciousness.

That's not to say that Germany does not have elements of cool - reunified Berlin is vibrant and buzzy, the Bauhaus style still feels edgy today and the Beetle camper van is an icon not just for hippy travellers and surfer dudes.

But in the popular imagination, Germany is a land of industrial Krautrock, of solidly-made consumer goods and patrician, Hanseatic cities of beer and sausages - not a place of meandering river valleys with steep slatey terraces producing crystal clear, thoughtful wines of immense aging potential.

As a result, whilst none of these wines was exactly cheap in supermarket terms, there was a 25 year-old wine for under a tenner and even the most expensive maxed out at a few pennies over £15.

To me, conventional wisdom is to taste young wines before old, but as Matt Boucher pointed out the older wines are more nuanced and secondary whose subtlety can be harder to discern after a younger, more obviously primary, wine.

As a result, I started with the older wines in each category of ripeness and moved forward in time to the younger ones.

German wine labelling is based not on geography as the French AOC or grape variety as adopted by the New World, but on the ripeness of the grapes themselves with Kabinett being the driest style, before moving on to Spaetlese and Auslese and thence to higher degrees of sweetness.

The first wine, a Carl Schmitt-Wagner from 1986, was the oldest of the night - the grapes were picked and fermented a quarter century ago.

Whilst it still had good acidity, it felt a little tired and underwhelming and, for me, was more of interest as a museum piece than as a wine in its own right.

The next, a Werner Mueller from 1997, was a QbA - a grade lower which allows chaptalization (addition of sugar) - and did not have the complexity of the other QmP wines.

The best of the Kabinett wines was a 2008 Feinherb (semi-dry) from Johann Peter Reinert - at this youthful stage it is more primary with up-front juicy, zesty acidity and a deliciously ripe, mouthfilling flavour of boiled lemon sweets.

Not for the first time in the evening, I found myself agreeing with the judges, as this one has a Silver medal.

Next a flight of Spaetlese wines: the 1988 Carl Schmitt-Wagner was a golden colour, with surprisingly youthful, lively, zippy acidity and an integrated, rounded feel; some sweetness mid-palate but a dry finish. This was very good and had a gold medal.

A Werner Mueller from 1989 showed a little more age, with a rounded fatness and hints of lanolin with a long, dry finish. Again, a good wine - with a silver medal this time.

A more-youthful Gunther Fehres from 2002 was fresh and lime-appley, but for me the sweetness dominated a little.

A 2002 from Carl Schmitt-Wagner was rich and sweet with good tropical acidity.

A 2004 from Johann Peter Reinert had all the mouthfilling, zippy, boiled lemon sweets of his Kabinett, but with everything turned up a little.

This really was a superb wine and whilst £13 might seem a lot for an old, unfashionable, off-dry German wine, it is something of a bargain at the price for the age, quality, longevity and uniqueness that it represents.

Moving on to the Auslese wines, a 1985 from Gunther Fehres felt astonishingly youthful and fresh for its quarter century of age.

A 1994 from Werner Mueller had hints of aged Riesling kerosene on the nose, an a lovely mouthfilling barley sugar palate with a complex sweet and sour finish. It has a bronze medal and was the most expensive wine of the evening - at £15.25.

A wine from the same year, 1994, from Carl Schmitt-Wagner had a little more sweetness, a little less zip and felt like a slightly lesser version of the previous wine.

A 2002 from Johann Peter Reinert was rich, sweet and intense, almost in a BA style.

Finally, a 2003, also from Johann Peter Reinert had lots of ripe juicy pears, pineapple acidity and a sweet-yet-sour finish.

Fashion in wine is a funny thing - at the time of writing the prices for 2010 Bordeaux en primeur are being released with massive price jumps fuelled, many say, by speculation and Asian billionaires' desire for wine as a gift-giving status symbol.

At the same time, here are some superb wines which fashion has left behind, many of which are sitting in the winemaker's cellar looking for a buyer at (almost) any price.

Who knows whether there will ever be a German Mosel Riesling revival with a corresponding leap in prices to Bordeaux levels, but for now, whilst these wines are seriously undervalued, surely it's worth at least trying a few of these wines to say you have had them at a time when they were almost pocket-money wines.

Recommeded wine:

If you try just one of these wines, I recommend the Riesling Spaetlese 2004 Wiltinger Schlangengraben from Weingut Peter Johann Reinart, £12.90 at Cambridge Wine Merchants.

German wines, it is said, are made for the garden more than the dining table, but for food, match with smoked salmon or goose-liver pate.

I also recommend the following too:

Riesling Kabinett Feinherb 2008 Kanzemer Sonnenberg from Weingut Johann Peter Reinert, £11.30.
Riesling Spaetlese 1988 Longuicher Herrenberg from Weingut Carl Schmitt-Wagner, £13.49.
Riesling Auslese 1994 Burger Wendelstueck from Weingut Werner Mueller, £15.25.

Quick German Glossary

QbA - lower classification, chaptalisation (addition of sugar) is allowed

QmP the highest classification with six sub-divisions depending on grape ripeness:

- Kabinett
- Spaetlese ("late harvest")
- Auslese ("selected")
- Beerenauslese / BA ("selected berries")
- Trockenbeerenauslese / TBA ("selected shrivelled berries")
- Eiswine, made from frozen grapes

No chaptalisation allowed.

Links

Cambridge Wine Merchants - http://www.cambridgewine.com/

Image credit - http://www.moseldirect.com/en/index.asp

La Delfina Special Cuvee Prosecco

I used half of this bottle from Cambridge Wine Merchants for a strawberry and Prosecco jelly terrine recipe that I was test-driving over the weekend for MasterChef finalist Alex Rushmer who, amongst other things, is about to open a new restaurant somewhere in Cambridge.

It seemed a shame to waste the rest, and as the weather on Sunday was so good, we sat in the garden and finished it off whilst waiting for the final layer of the jelly to set in the fridge.

On pouring, it froths and foams enthusiastically; the nose is spritzy, lightly fruity with Conference pears and a slight seaside tang.

The palate shows more pear fruit, ripe, rounded acidity and some complex, citrus sweetness; the finish is dry, balanced and lingering.

Overall, it is refreshing, elegant and balanced; it does not gain particularly in complexity with air - rather, it remains straightforward and up-front, and impresses by being well-made and more-ish rather than through, say, the diverse flavours and aromas one finds in a good Champagne.

It also costs a lot less than a good Champagne, too.

£8.49 from Cambridge Wine Merchants.

Provided for review.

Links

Cambridge Wine Merchants - http://www.cambridgewine.com/

Alex Rushmer - http://alexrushmer.com/

On breadth vs depth in tasting‏

I recently tried a wine (an aged Mosel Riesling) as one of around 15 at a tasting event hosted by Cambridge Wine Merchants and noted it as pleasant enough, but not sufficiently outstanding to make a recommendation.

I was then given a bottle to take home at the end of the event and, drinking it over a few days, found myself appreciating its charms far more.

When I wrote this up (here), fellow blogger Wine Rambler tweeted me to say that he also finds this and for that reason does not always enjoy blind tastings.

This got me thinking about breadth and depth in wine tasting - a single bottle vs a flight from different vintages or terroirs or just a random selection of wines to try.

My starting point was to consider the reasons why the Riesling showed better when subsequently sampled on its own and I can think of a number of possible explanations:

- the effect of air; some wines show well straight out of the bottle but then fail to improve, whilst others gain in complexity and depth of flavour with a bit of air

- familiarity; the event was a tasting of aged Mosel Rieslings, pretty much my first tasting of this type of wine, and so the wines that impressed me most on the evening may well have been those that closest in style to something I was already familiar with

- ease of understanding; related to this, some wines are just easier to understand on an initial quick taste than others

- subtlety and restraint; the wine was elegant, subtle and balanced whilst those I had picked as my favourites on the night had perhaps more immediately obvious appeal

This is not the first time I have observed this phenomenon - a few months ago I went to a speed tasting of 30-odd assorted trade samples at Naked Wines (here) and struggled somewhat to keep up until I realised we were looking just for broad brush indications - a quick thumbs up or thumbs down.

At the end of the evening, left-overs were divvied out and I ended up taking home two half-consumed bottles - a southern French Chardonnay and a Portuguese red.

I have not reviewed them on this blog, but I clearly remember finding different aspects and nuances emerging as I sampled them over the weekend after the tasting.

Fellow blogger My Grape Escape quotes Steven Spurrier as saying you should always keep back a few bottles of a great wine until it is past its peak so you can remind yourself of how great it was (see his article here).

I tend to do something similar myself with wines for review at home, gathering together impressions straight out of the bottle, during meal and over perhaps as much as the next week to see how it develops. This gives me an opportunity to see how the wine develops, to think about the various nuances that might emerge and to establish the relative strengths and weaknesses of any particular wine.

By contrast at a trade event, I may taste around a hundred wines from many different producers and there simply is not the opportunity to give each wine the level of attention as a review bottle at home.

However, there are benefits to trying wines in groups quickly rather than alone in depth. If you want quickly to get a sense of the key aspects of a particular region, especially a new or unfamiliar one, then tasting a range of wines all together proves very insightful.

I first really learnt to spot the differences between right-bank and left-bank Bordeaux at a Bordeaux stand at the Fine Wine Fair in London last year (here). Talking to Kurt Angerer (here) about his vines growing on various different soils in Kamptal, Lower Austria a few weeks ago gave me a real appreciation of how granite, gravel, clay and loam affect the feel and level of minerality in the resulting wine. And an Italian tasting of Slow Wines (here) gave me an insight into the grapes and styles of many regions of Italy.

Tasting a range of wines together helps to make sense of what they are about as a genus - what their "family" characteristics are and the extent of the subtle differences between them - Grüner Veltliner grown on granite is much more minerally than when grown on loam, which results in a softer, fleshier, more rounded-feeling wine.

You are unlikely to pick up every nuance, but what you lose in depth, you gain in breadth. Tasting a range of wines gives the initial, outline framework for what Philip Goodband MW calls building a taste memory (here) - an overview that can be deepened by subsequent, more detailed and more considered tastings.

Perhaps the hardest tastings to do are the wide-ranging, unfocused ones - such as the speed-tasting event at Naked Wines. With different grape varieties, different countries and different styles and no unifying theme, these were all just either speculative trade samples or early trial blends.

It is even harder when they are untutored and effectively blind - that is, you get to know the grape and country, but there is no-one on hand to talk about the wine and you have to rely on your ability quickly to make an informed judgement on the quality of the wine and its key characteristics. Is it fruit-driven or does the texture or structure dominate ? Is the acidity good ? Is it balanced ? Does it have immediate appeal or subtle elegance ?

To do well at this kind of tasting requires either a really thorough wine knowledge to take in so many different styles or a single-minded focus on "do I like it ?". Perhaps both.

It certainly sharpens you up and at the end of the Naked event, I felt like I'd been put through my paces at the wine-tasting gym.

To continue the metaphor, a fully tutored tasting of a modest number of wines is like a guided tour - an easy, pleasant stroll with the key sights gently pointed out - whilst reviewing a single bottle is like climbing a hill.

You start at the bottom and you know you just have to keep moving forward methodically to the top in your own time; checking different aspects, forming judgements revising them.

What you enjoy most perhaps comes down to personality - I am not a gym bunny, even if I know I need to exercise more for the good of my health. I quite enjoy the social aspect of a strolling guided tour, but for me nothing quite beats the exhilaration and sense of achievement that comes from climbing a hill and seeing the view from the top.

My latest challenge has been my "Wine of the Month" columns - a comparison of three wines from Cambridge's local independent wine merchants - and, with such a high standard across very different styles, it proves to be much harder than I had expected to settle on a winner, calling for some serious thinking about all aspects of each wine.

Domaine Cristia Cotes du Ventoux 2009 - Naked Wines

I poured this southern French Grenache from Naked Wines into the decanter at the start of our meal, but despite this, initial impressions were a little underwhelming - yes, there were some classic "southern French" ripe dark fruits on the nose, but it was all quite restrained and in the mouth the acidity felt a little thin.

In fact, despite some bottle age, it did not really start to open up properly and come into its own until after the end of the meal and later again when resampled after a couple of days; at this stage, the nose had become much more pronounced with prunes and a hint of spice, whilst on the palate the fruit acidity feels fuller and more rounded. There is some ripe blackcurrant and pencil shavings and, whilst the texture is soft with low tannin levels, the finish is gently grippy.

Sampled a further day later and it has developed again - the perfume on the nose has died down and what remains is a really well-made, food-friendly acidity on the palate. It is dark and feels mouthfillingly inky with some savouriness, black-cherry aromas, and hints of pencil shavings and peppery spice.

Anyone looking for a crowd-pleasing quaffer, with lots of fruit to enjoy may be a little disappointed here - rather, with its prominent and sophisticated acidic structure, this is much more of an Italian-style food wine, intended to cut through the richness of something like a beef stew or a bolognese sauce, rather than being an easy-drinker straight out of the bottle.

£9.49, with £3.16 cashback for Angels.

Links

Naked Wines - http://www.nakedwines.com/

Summer Picnic Fizz

Cambridge is blessed with many beauty spots, but my ideal picnic would probably start with a walk through the beautiful historic city centre followed by a punt down to Granchester.

Most typical picnic food is actually quite hard to match with wine, so the trick is to go for something well-made, but straighforward and crowd-pleasing. Nothing makes a statement quite like fizz, so finding a cheap and cheerful bottle of picnic fizz can be quite a big ask. Fortunately, here are three that will match well, won't disappoint and won’t blow your budget.

First up is a light, refreshing and elegant Italian Prosecco from Bacchanalia. It’s a semi-sparkling frizzante and you will need a corkscrew for this one. It has a light, crisp refreshing fizz, with apples and pears acidity, some yeastiness on the nose, a hint of sweetness on the mid-palate and a persistent finish.

If you want to make a bit more of a statement, pink fizz is perhaps the ultimate summer indulgence. Cava Portaceli Rosado NV from Cambridge Wine Merchants, made by the traditional Champagne method and aged for 9 months, is more of a food wine and has a greater body and depth of flavour to stand up to picnic foods.

There is some yeastiness on the nose from the Champagne-method production and a lively, foaming mousse; it feels rounded and has a complex, savoury depth of flavour with food-friendly leesiness and balanced, fresh acidity.

However, the most instantly crowd-pleasing of the three straight out of the bottle is an Italian Sacchetto Rose Brut NV from Naked Wines. Made from a blend of Pinot and Merlot, it has aromas of redcurrants and raspberries. It feels ripe and rounded on the palate and has an easy-drinking creamy texture that tingles on the tongue like sherbet.

The Wines

Primo Prosecco DOC Vino Frizzante, £7.69 from Bacchanalia
Cava Portaceli Rosado NV, £7.49 from Cambridge Wine Merchants
Sacchetto Rose Brut NV, £10.49 from Naked Wines (with £3.50 cashback for Naked Angels)

Links
Cambridge Edition - http://www.cambsedition.co.uk/
Bacchanalia - http://www.winegod.co.uk/
Cambridge Wine Merchants - http://www.cambridgewine.com/
Naked Wines - http://www.nakedwines.com/