If you can feel the cork pushing to leave the bottle already, get a glass ready. Otherwise, with the bottle gripped in one hand, slowly pull up the cork with the other. It may be quite stiff at first – if so, alternate pulling and twisting motions – but as you go you'll start to feel the pressure from within helping you out. Green added: “When I started buying they gave me a test and I thought Rioja was a grape. It doesn’t actually matter if it’s not a grape – it’s a brand. Pinot Grigio is a brand. These are the reasons I Heart Pinot Grigio works so well: Pinot Grigio is a brand and I Heart is a brand and they work together. I Heart Prosecco is two brands coming together. Prosecco is a force that nobody can stop. Add the prosecco and whisk until combined. Pour the lot into a lined shallow tin and refrigerate for at least 4 hours, preferably overnight.

I said I really like it, but I need you to get to €1.50 a bottle, and Robin just said, yep, fine, done. So at that point I realised that the negotiation course hadn’t worked. Then right at the end one of the people working for me [Rachel Archer] said, ‘this is terrible, you’re going to hate it, but it’s an idea I came up with’. I looked at it and I just thought, ‘that it what we are looking for’. I often say it’s the quiet people that have the best ideas.” We keep asking, is there a problem to be solved?” said Green. “If there isn’t a problem, move on. But wine has a plethora of issues and there is lots of space to solve problems. The three biggest success stories in wine at the moment from a branded perspective are Yellow Tail, Barefoot and I Heart, talking to consumers in slightly different ways but doing a very similar thing: talking to the 95% of consumers that don’t know much about wine.”The firm had enjoyed a strong five years, creating many brands for other people, but it had nothing to call its own and it was suddenly plunged into a perilous situation where the management feared for its future. They called every member of staff in for a crisis meeting and asked everyone to come up with concepts for a new brand. Line a large baking tray with baking paper. Start by making the truffle ganache. Break the chocolate into squares and place in a large glass bowl. Heat the cream and butter in a saucepan over a low heat, and stir until the butter is melted. Let the cream reach a gentle simmer, then pour over the chocolate, whisking until it’s completely melted. A group of wine producers and students gathered at the WSET’s London offices this month to learn from the team behind the successful I Heart brand. With your other hand, untwirl the cage fastening. Uncover your thumb, lift off the cage and replace your thumb over the cork. Other brands are trying to do a similar job to I Heart. Most Wanted does a very similar job: it’s varietal-led, it puts the consumer first, it’s drinking wine that people want to drink. Marlborough Sauvignon, Rioja, Malbec, all the things that people actually are drinking and are popular and growing at the moment.”

From here on in, keep the bottle pointed away from yourself and anyone present, especially people's faces – about a 45 degree angle is good. I Heart has been designed for shoppers that do not know much about wine, but he insists that a thorough wine education is important for everyone in the trade. “I Heart is the start of somebody’s wine journey,” he said. “The consumer who wants to learn about wine has got to start somewhere and they’re not going to start with Mouton-Rothschild or Grand Cru. The perfect little treat for popping in your mouth when you’re sitting on the sofa, after dinner, or if you are planning a decadent high tea. Everyone’s heard of champagne truffles, but these use our fave fizzy Italian tipple, i heart Prosecco.

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To shape the truffles, dip a melon baller or teaspoon into a cup of boiling water. Scrape up balls of the ganache, reshaping them with your hands if necessary, then drop them on to the plate of freeze-dried strawberries and popping candy, rolling them around to get an even coverage. Repeat until you’ve used all the ganache. Place the truffles on a baking tray lined with baking paper and chill in the fridge for about 30 minutes before enjoying. I had just been on a commercial course and spent three days being taught how to negotiate, and in this meeting with Robin I had a maximum price I would accept, a price I was going to go in at. It was my first ever negotiation.