Place the Jaillance Cuvée Sparkling Rosé Brut in the refrigerator for at least 3 hours (or in an ice bucket for 20–30 minutes) until well chilled to about 6–8°C (43–46°F).

2. Prepare glassware and fruit

Select four chilled Champagne flutes or sparkling wine glasses. Gently rinse raspberries and strawberries under cold water and pat dry with a paper towel. Hull and halve the strawberries. Reserve lemon peel twists and mint sprigs; lightly clap the mint between your palms to release aroma.

3. Optional: chill a pitcher

If serving multiple guests family-style, add 1 cup of ice to a large pitcher to keep fruit and rosé cold. (Skip ice if you prefer not to dilute the wine; instead keep bottle chilled.)

4. Add fruit to glasses

Place 2 raspberries and 1 halved strawberry into each flute. If using the pitcher method, add all prepared fruit to the chilled pitcher.

5. Open the bottle

Carefully remove foil and loosen the wire cage while keeping your thumb over the cork. Hold the bottle at a 45° angle, slowly twist the bottle (not the cork) while gently controlling the cork until it eases out with a soft sigh. Avoid a loud pop to preserve bubbles.

6. Pour the rosé

Pour the Jaillance Cuvée Sparkling Rosé Brut gently into each glass, filling to about two-thirds to allow the aromas to concentrate. If using a pitcher, slowly pour the rosé over the fruit and immediately serve into glasses to preserve effervescence.

7. Garnish and serve

Twist a lemon peel over each glass to release oils, then drop the twist into the glass. Add a mint sprig as garnish. Serve immediately so the wine retains its effervescence.

Optional Sparkling Rosé Cocktail Variation (serves 4)

8. Combine liqueur and citrus

In a small pitcher, combine 60 ml apricot or elderflower liqueur, 20 ml fresh lemon juice, and 15 ml simple syrup. Stir gently to blend.

9. Add rosé and fruit

Add prepared raspberries and halved strawberries to the pitcher. Pour the chilled Jaillance Cuvée Sparkling Rosé Brut into the pitcher and stir once gently to combine, taking care not to over-stir and lose carbonation.

10. Serve cocktail

Pour the mixture into chilled flutes, garnish with lemon twist and mint sprig, and serve immediately.

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