Carl Jung's flagship sparkling wine dates back to 1908, when Dr Carl Jung developed and patented the vacuum dealcoholisation process in Rüdesheim am Rhein. That same technique is still used today: the wine is made from Riesling, Sylvaner and Airen grapes, then dealcoholised at low temperature to preserve the aromatic compounds. In the glass it is pale gold with a fine, persistent bead. The nose has citrus and apple fruit with a touch of peach in the background. The palate is clean and crisp, with the carbonation carrying the fruit through to a short, refreshing finish. As the entry point to the Carl Jung range, this is the most widely available of their sparklings. The blend makes it crowd-pleasing rather than complex, but the production method is genuinely interesting for anyone curious about how dealcoholised wine is made.