Wait—Sparkling Red?

While sparkling whites and rosés steal most of the spotlight, red sparklers have been quietly fizzing away for years. I first crossed paths with one in early 2022—a glass of Bouvet Ladubay’s Rubis in Saumur. From the frothy Lambruscos of Emilia-Romagna to the bold, velvety sparkling Shiraz of Australia, red bubbles come in many styles—some dry and food-friendly, others juicy and joyfully festive.

Though still a bit of a wildcard in England, producers like Balfour Winery are pushing the envelope, experimenting with cool-climate Pinot Noir and winemaking techniques that give red sparkling wines a refined edge.

How Sparkling Wines Are Made (And Why That Matters for Reds)

Most sparkling wines—white, rosé, or red—start life as still wines. The sparkle comes from a second fermentation, which traps carbon dioxide and creates those signature bubbles.

Step-by-Step:

1. Base Wine: A dry, still wine is created.
2. Liqueur de Tirage: A mix of sugar and yeast is added.
3. Second Fermentation: The wine is sealed—either in a bottle (traditional method, like Champagne) or in a pressurised tank (Charmat method, like Prosecco). Yeast consumes the sugar, producing CO₂.
4. Lees Ageing (optional): Bottle-fermented wines rest on dead yeast cells (lees), adding texture and biscuity flavours.
5. Riddling and Disgorgement: In bottle-fermented wines, lees are collected and removed.
6. Dosage (optional): A sugar adjustment, depending on the desired style.

But What About Sparkling Reds?

Here’s where things get trickier. Red grapes bring tannin, body, and deeper colour—traits that can easily overwhelm the freshness expected in sparkling wine. So winemakers use a few smart techniques to strike balance:

• Shorter skin contact to soften tannins and reduce colour intensity.
• Cool fermentation to preserve fresh, vibrant fruit flavours.
• Use lighter grape varieties like Gamay and Pinot Noir, which bring brightness and elegance.

In the case of Balfour’s Leslie’s Reserve Red, the blend is predominantly Pinot Noir and Gamay with a touch of Pinot Meunier. Gamay brings juicy fruit and energy; Pinot Noir adds complexity and structure—an ideal pairing for a dry, refreshing red fizz.

Balfour Winery: A Kentish Pioneer

Nestled in the rolling hills of Kent, Balfour Winery has been part of England’s sparkling wine rise since 2002. Founded by Richard and Leslie Balfour-Lynn, it all began with 10 acres and a bold idea. Their early sparkling rosé earned international acclaim—and even made it to the 2012 London Olympics.

Today, the winery at Hush Heath Estate is known for its commitment to sustainability – rewilding over 90 acres of wildflower meadows, and supporting local wildlife – and for its innovation, blending high-tech winemaking with deep respect for terroir. Their wines are consistently elegant, expressive, and boundary-pushing—and Leslie’s Reserve Red is no exception.

Leslie’s Reserve Red: A Bold Bubble

This limited-edition English sparkling red is made in the traditional method from a blend of Pinot Noir, Gamay, and a dash of Pinot Meunier. Vibrant and expressive, it bursts with flavours of ripe cherries, wild strawberries, cranberries, and raspberry. Crisp English acidity keeps it focused, while fine, delicate bubbles lend elegance.

A gentle hint of spice adds depth to the finish—just enough to balance the brightness and hint at its red wine pedigree. Dry, polished, and refreshingly different.

In the Glass:
Leslie’s Reserve Red gleams with a brilliant ruby hue, topped with a fine mousse that rises in a steady, lively stream.

On the nose:
Fresh cranberry and raspberry compote mingle with notes of wild strawberries, floral violets, and a whisper of earthy spice. A subtle trace of black pepper gives a nod to its Pinot Noir backbone.

On the palate:
Juicy cherries, pomegranate, and redcurrant take the lead, buoyed by vibrant acidity and a gentle tannic grip. There’s a lovely balance between bright fruit and a dry, savoury edge, giving the wine both freshness and finesse.

The finish is dry, long, and refreshingly tart, with echoes of red berry and spice. A sparkler with both playfulness and poise—a red fizz that makes a statement.

What to Eat With It

Sparkling reds are incredibly food-friendly, and this one’s no exception. With its bright fruit, gentle tannins, and clean finish, it’s a dream to pair with rich or flavourful dishes.

Try it with:

• Charcuterie & Hard Cheese – Aged Cheddar, Comté, or Manchego
• Duck or Glazed Ham – The fruity lift works beautifully with sweet-savoury dishes
• Barbecue Favourites – Grilled sausages, sticky ribs, or charred halloumi
• Mushroom Dishes – Risottos or tarts with earthy, umami-rich flavours

And for something unexpected: pizza night. Served slightly chilled, the bubbles cut through the richness, and the red fruit loves tomato sauce.

Serving Tips

To get the best out of your bottle:

• Pop it for a relaxed celebration – Think festive, not formal.
• Chill to 10–12°C – Cooler than a red, warmer than a white. Too cold and the flavours hide; too warm and the fizz flattens.
• Use a white wine or tulip glass – This shape captures the aroma and showcases the bubbles.

Final Sip: A Red Worth the Pop

Very fortunately, I was gifted this bottle by some close friends. Tried on a rainy Easter Monday, I was very excited—sparkling red? From England?

That first sip did not disappoint! Bright, juicy, and elegant, it was nothing like the tannic, overly sweet fizz I feared. Instead, it was structured yet fresh, grounded yet celebratory—a wine that truly surprises in the best way.

Whether you’re cracking it open for a dinner party, barbecue, or just a midweek treat, Leslie’s Reserve Red proves that English fizz still has a few tricks up its sleeve.

If you get your hands on a bottle, don’t wait—it’s a limited edition, and a memorable addition to any wine lover’s table.

Sparkling red: love it or still on the fence? Let me know what you think—or which bottle you’d try next!