You drink English. So serve it like you mean it.

You drove to Kent for the rosé. You believe in Sussex fizz. So why let it go warm in the garden — or worse, drown it in ice?

Here's the warm-weather problem nobody warns you about: you carry a perfectly chilled bottle out to the garden, pour one glass, and by the second the rest has gone tepid in the sun. Every wine drinker knows that quiet little disappointment.

English wine is having a real moment. We're proud of it — the trip to the vineyard, the chat with the people who actually made it, a chilled Sussex rosé that holds its own against anything from across the Channel.

"Locality has become a major driving force for our shoppers, with people increasingly looking to buy English wines."— Emma Penman, Waitrose

And then we get it home, pour the first glass in the garden, and let the rest go warm in the sun. By the third pour it's flat and lukewarm, the chill gone, the crispness gone with it. The only "fix" to hand is a bucket of ice — which, on a delicate English rosé, is the worst thing you can do. Ice doesn't serve it. It drowns it: the melt-water thins the flavour, flattens the aromatics the winemaker built, and leaves you with a watered-down version of the wine you were so proud of. Diluted wine is wasted wine.

"England is producing such premium, super-quality sparkling wine right now — the best of which absolutely rival Champagne and often offer better value."— Alexandra Mawson, Waitrose

You'd never water down a Champagne. So don't do it to your Sussex rosé.

Serve it the way the winemaker meant

How it works → 1. Freeze the stick 2. Drop it in any bottle 3. Perfectly chilled in 10-15 min

Core-Chill is a stainless-steel core you freeze and slide into the bottle. The cold lives inside the wine — no ice, no melt-water, so nothing can dilute it. Drop the frozen stick into any bottle, even a room-temperature one, and in about 10-15 minutes it's at perfect serving temperature, then it stays cold for up to 3 hours. It even breathes a little as you pour, drip-free.

Keep the stick in the freezer — it's always there, ready. Grab any bottle, even a warm one, drop it in, and you're serving cold in 10-15 minutes. No planning ahead, no ice.

• Cools any bottle to serving temperature in about 10-15 minutes
• Stays cold for up to 3 hours — from the first pour to the last sip
• No ice, no dilution — the delicate aromatics stay intact
• All stainless steel, nothing plastic to taint the wine
• Built-in aeration + drip-free pour

Drink English. Then serve it properly — last glass exactly as the winemaker intended, never a drop watered down.