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A Taste of Australian Wine: 'Sparkling Red'
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.
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, using the same Clare Shiraz as their classy
table wines do.
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.
Gavin is the manager of the Australian Wine Centre (a large collection of affordable, rare and cult Australian wines) and hosts the very popular Auswine Forum (An online discussion forum about Australian wine).
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