(JancisRobinson) - I have never felt more excited by the quality of English sparkling wine. But perhaps the best thing that could happen to the finest producers would be that they didn’t sell a bottle for a year. My fellow Master of Wine and English wine specialist Stephen Skelton recently organised the second annual blind tasting of fine English (and one Welsh) fizz and overall it was a heartening experience. The wines were generally extremely well made, with really fresh, vibrant fruit, just the right amount of bubble (not the aggressive froth that can plague some Cava) and certainly none of the excess sweetness that mars many Proseccos for me, and is widely used in Champagne to attempt to cover up tartness and underripeness.