NV Jacquesson, Cuvee 745, Champagne 6x75cl

Think about it: you take a (rather thin and acidic) still wine; add a small dollop of yeast; close up the bottle with a metal cap, and leave for a period of time, whereby a secondary fermentation takes place. The resulting CO2 dissolves back into the wine, making it fizzy. And voilà, there’s a bottle of champagne. Now, if a French Benedictine monk called Dom Pérignon had pitched this seemingly mad idea to TV’s Dragons’ Den…an interesting episode? THE sparkling wine, nothing quite matches.