It makes sense to produce this red sparkling wine in a medium-dry form. That's because the inevitable tannins are modified and are there to give shape to the strawberry fruits and fresh acidity. It's perhaps an acquired taste but would be fine with fruit desserts.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.