If you’re not on the sparkling red train, you’re missing out.
From Champagne and Australian sparkling to Italian prosecco and more, our love for good fizz knows no bounds. Even spritzy pét nats are no longer niche, with their trademark funk continuing to win over new fans. But what about sparkling reds? These distinctive wines often make a cameo at Christmas (and rightly so – they’re amazing with a traditional spread), but otherwise get a little overlooked.
Some believe Italy’s fizzy red Lambrusco is partly to blame, as this hugely popular wine of the 1970s and ’80s became a victim of its own success. Poor imitations flooded the market and put people off, perhaps tainting other sparkling reds in the process. Others believe the combo of red wine with bubbles can be jarring for anyone used to traditional fizz. Whatever the case, Australia goes way back with sparkling reds – we first made them in the late 1800s – and they’ve since become some of our most unique wines.
There’s nothing new about making sparkling wine from red grapes – two of Champagne’s three allowed grape varieties are red, after all. There’s also the refined blanc de noirs style, traditionally made from only the red varieties of pinot noir or pinot meunier (the Sidewood Adelaide Hills Pinot Noir NV is a classy local example). But these sparklings aren’t always red, or even pink, in colour, and don’t tend to have overt red wine flavours. So, when you consider Australia’s vibrant, deep-purple sparkling reds, it’s clear we’re doing something very different.
There are plenty of delicious Aussie sparkling reds made with various grape varieties – chambourcin shines in the d’Arenberg Peppermint Paddock, as just one top expression. But it’s shiraz that’s long been the true hero variety behind our homegrown styles. Victorian winery Seppelt was an early champion of sparkling shiraz, and senior winemaker Clare Dry says it’s one wine we can call truly Australian. “All other wines are in some way interpretations of what Europeans have been doing for hundreds of years, but no one really does sparkling shiraz except for us,” she says. The vintage Seppelt Show Sparkling Shiraz is held up by many as among the best of its kind, and they also make the more accessible NV Original Sparkling Shiraz – ideal for anyone newer to the style.
Served chilled, the best examples balance deep-fruited flavours with tannins and spritz. For Clare, it’s all about juicy red and dark fruits, thanks to those trademark shiraz traits. “You’re going to see lots of layers of flavours and complexity, like spice, leather and even a Christmas kind of spice, but still with a lot of freshness.”
South Australia’s shiraz heartland, the Barossa Valley, is just one star region for the style, with excellent expressions coming from coveted producers, including heavyweights like Teusner and Rockford Wines (their Black Shiraz is a much-loved classic). If you’re after a more attainable intro from Barossa, we recommend the Pepperjack Sparkling Shiraz.
While sparkling shiraz has its devotees, Clare says she’d love to see more people try it, especially instead of the usual sparkling styles. “People drink it at Christmas, and that’s great, but it’s such a unique wine style, I’d love to see Aussies grabbing it as their celebration wine rather than going for Champagne,” she says.
An excellent substitute for sparkling rosé – and ideal for anyone who wants fizz with flavour – sparkling shiraz works beautifully with food. Among its ideal pairings are turkey, duck, dumplings and barbecued meats – it’s a cracking all-rounder to BYO to your next Chinese meal. It’s also one of the few wines that pair well with chocolate, according to Clare. “Sparkling shiraz has these dark chocolate, cocoa powder flavours, which are really complementary with rich desserts like chocolate pudding.”
