This time last week the words Skinny Prosecco sounded, to me, like an oxymoron.

Just two months ago fans of the sparkling tipple went into somewhat of a frenzy when Dr Mervyn Druian, of the London Centre for Cosmetic Dentistry, warned that the acid and sugar levels could rot your teeth, coining the horror a ‘prosecco smile’.

Little did I know, at the time, that Amanda Thomson had already found a solution by creating Skinny Prosecco and Skinny Champagne with her brand new brand, Thomson and Scott.

“I was raised on a sugar-free diet,” Amanda explains. “My mother thought sugar was the devil. It turns out - she was right.

“I’ve always been dedicated to keeping my diet and lifestyle healthy, but I was finding that it was much easier to keep up a low-sugar diet in the foods that I ate, but it was extremely difficult to know what was in the wine and alcohol that I enjoyed.

“This compelled me to create Thomson & Scott Skinny and give health-conscious consumers like me the option to drink a premium sparkling wine that is vegan with reduced sugar and low levels of sulfites, as well as no additives like animal-derived by-products or harmful pesticides.”

Her offering, which has just 0.1g to seven grams of sugar per liter while still having an alcohol content of 11 or 12 per cent, sold out in Selfridges in just one week before becoming their top selling item. Now you can find it at The Grove Hotel, where it launched on Thursday evening last week (Oct 26).

To celebrate, Colette’s head chef Russell Batemancreated an exclusive, 5-course seasonal menu which perfectly complements the flavours of these organize drinks. I went along to the festivities and met with Amanda, while sampling the delicious food and drinks.

The menu consisted of wonders such as salt baked celeriac, tunworth cheese, truffle, mushroom, sourdough; and saffron & tarragon fregola, parsnip, roasted onion, sweetcorn, girolles, comet.

Although of course the biggest interest was the wine. It was spectacular. A delicate flavor, subtly sweet, and a worthy opponent of many of the top brands.

So how does she do it?

After training at Le Cordon Bleu in Paris and earniing a Diploma in wine and wine management, Amanda enlisted famed French wine producer Alexandre Penet to produce Thomson & Scott Skinny.

Details: thomsonandscott.com