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Gavin Trott
Grape Stomper
Posts:112
 | | 03/27/2003 10:39 PM |
| A Taste of Australian Wine
'Sparkling Reds'
by Gavin Trott
Sparkling red wines, or as they used to be known in Australia - Sparkling Burgundies, are a particular love of mine. I’m not sure about the US experience, but many in Australia were turned off these wines due to drinking light red concoctions tasting like sweet lolly water sold here in the 1960’s and 1970’s with names like “Cold Duck”. These usually tasted like a blend of cough mixture and boiled lollies and have put a generation off what are very traditional Australian wine styles that are indeed world class.
So what are we talking about with Sparkling red wines from Australia? Well, we are talking about quality red wines made in the same way as Champagne - that is, bottle fermented, aged on lees, then liqueured and left to develop in the bottle. However, instead of using Chardonnay and Pinot as the base wines, they use quality red wines.
These styles exist elsewhere in the world, notably in the Burgundy and Loire regions of France, but not in any quantity, or with the same quality. Only here in Australia do these tend to be taken seriously, indeed they are very much in fashion currently, and the range and variety are now truly exceptional.
What should you expect from these wines?
Well, imagine tilting an empty glass and pouring ... down the side runs a frothy liquid, vivid purple in color with violet and purple froth. Roaring out of the glass comes the smell of blackcurrants, blackberries, chocolate, cherries, strawberries and more. You finish pouring and slowly the froth settles into purple red wine with a steady mousse. Another sniff now shows hints of oak, sweet fruit and firm acid. Try some .... powerful fruit, dry yet seeming sweet, some acid and tannin on the finish as the flavours run over your tongue, berries, mushroom, spice, cherries and more. Makes me thirsty just writing about it!
What are these wines made from?
Well these days just about anything red. Most, and I think the best, are made from Shiraz. All that chocolate and rich smoky blackberry fruit just seems to suit the wine style. At one extreme we have the almost impossibly rare Rockford Black Shiraz. In the early days at least this wine started off life as a quality 10 year old Barossa Shiraz before Rocky took to it with the fizz. Also try the Rumball which uses 100% Coonawarra Shiraz, or the Leasingham Classic Clare, using the same Clare Shiraz as their classy table wines do.
Some people are making this wine from Cabernet too, notably Yalumba, and most successful it is too, lighter in style than the Shiraz, but not light. After this we have some beautiful Sparkling Merlot, notably the Irvine. One or two make a sparkling Pinot Noir like McWilliams and then we have the something different wines, Tatachilla make a brightly coloured Sparkling Malbec and D'Arenberg have just released their Sparkling Chambourcin.
How do we drink these wines?
These Sparkling Shiraz wines should be served slightly chilled. Naturally this depends on the conditions. If its summer and you want them with a barbeque for example, 30 – 40 minutes in the refrigerator helps them, it stops them seeming flabby and over alcoholic. However, if its mid winter then room temperature will do fine. In short, don’t overchill, or serve warm.
What do we drink these wines with?
Well, they are fantastic with your favorite pizza, served slightly chilled. They also drink wonderfully with Turkey particularly the sparkling Cabernet, and naturally also for barbeques where they hold their own. Added to this are any of the meat dishes that Shiraz style wines go with.
If you like experimenting, then try them also with Duck, char grilled Tuna, in fact, most meats char grilled. The lighter styles also make excellent aperitifs particularly on colder nights.
What sparkling red wines should I try?
Inexpensive
Andrew Garrett
Hardys Sparkling Shiraz
Middle range
Mt Prior Sparkling Durif
Tatachilla Sparkling Malbec
Rumball
Premium
Rockford Black Shiraz
Great Western
Charles Melton Sparkling Shiraz
Leasingham Classic Clare
Irvine Sparkling Merlot
Henrys Drive Sparkling Shiraz
E&E Black Papper Shparkling Shiraz
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| love_cab_chard
Master of Wine
Posts:12248
| | 03/27/2003 10:55 PM |
| Thank You for posting, Gavin. You & Jeremy are doing a fine job educating us on those 2 regions. I am learning a lot about both Regions.
And, it is a good thing also. As I am falling in-love with Australian wines & appreciation for Australian wines. As a matter of fact, it is becoming 1 of my favorite Regions. Giving good old Napa-area a run for their money (oops, my money ). | | | |
| Bob Bressler
Napa Valley
Wine Lover
Posts:4767
| | 03/27/2003 11:19 PM |
| Count me in the Rockford fan club! I love the stuff. I used to think that it was a problem that my friends didn't share my enthusiasm - but now I realize that it just means I can drink more of the bottle | | | |
| ChangeMe
Grape Fermenter
Posts:672
| | 03/28/2003 12:19 AM |
| Thanks for posting, Gavin. Very informative.
I have had an NV Rumball SB 115 and the 1994 Leasingham Classic Clare. Both were good, but I thought the Rumball was much more "friendly" in the mouth. Then again, the guy who sold it to me in Sydney said it was the perfect "starter" sparkling shiraz.
Cheers,
Otis | | | |
| Gavin Trott
Grape Stomper
Posts:112
| | 03/28/2003 2:51 AM |
| Hi
I used to be a bigger fan of the Rumballs and you are right, very medium weight and easy going, used to be predominantly Coonawarra Shiraz.
Last couple of times I tried it they seem to be a little heavy on the residual sugar, so while a good wine to get to know the style, its falling off my recommended list little by little.
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| Bob Bressler
Napa Valley
Wine Lover
Posts:4767
| | 03/28/2003 3:26 AM |
| I have no idea if you can get this over here, but Jeanneret makes a great fizzy Grenache, and for something like $20-30AUD. Gavin, have you ever had it?
\bob | | | |
| Eric White
San Ramon, CA
Advanced Sommelier
Posts:9054
| | 03/28/2003 3:27 PM |
| | The only sparkling red I've had from down under is the Cranford Sparkling Shiraz/Petite Verdot and it was wonderful. However, my family was pretty well divided, half hated it and called it sacrilege - red wines aren't supposed to fizz and they aren't supposed to be chilled! (Stuffy sods they are). The rest of us more reasonable folks loved it, and thought it would make a beautiful Sunday Brunch wine. | | | |
| Gavin Trott
Grape Stomper
Posts:112
| | 03/28/2003 9:33 PM |
| Hello Bob
Never had the Sparkling Grenache, but Jeanneret make some tasty wines.
I have had sparkling Cabernet (works great with Turkey especially), sparkling Pinot (jury's out), Sparkling Chambourcin and Sparkling Malbec.
Shiraz still works best, with honourable mention to the Cabernet.
Irvine makes a Sparkling Merlot too that is a serious drink.
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| skwid
Wine Connoisseur
Posts:5452
| | 03/28/2003 10:20 PM |
| | Sparkling pinot is called a Blanc de Noir in Champagne. They do exist but are fairly rare. | | | |
| ChangeMe
Grape Destemmer
Posts:74
| | 10/25/2004 8:59 PM |
| | How much does the E & E sparkling shiraz retail for? I would love to try one of the premiums having tried a few of the lesser priced? What exactly sets them apart from one another? I have a tough time tasting them and looking for various characteristics. I would guess that the varietal charcteristics of the shiraz would be more pronounced? | | | |
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