Sparkling Wine

Glass of sparkling wine

The style of mystery and myth

The invention of the wines we now call ‘Sparkling’ is surrounded by many different myths and legends as to its origin. The most famous attributes Benedictine Monk, Dom Pérignon, to the creation of the ‘bubbly’ style so popular today. While he did dedicate his work to improving the wines of Champagne, his priority was to put a stop to the hazard of exploding bottles - caused by the wine’s in-bottle, secondary fermentation - which was putting his wine-workers at risk! His famous quote of “Come quickly - I’m tasting the stars!” is reputedly only a fanciful advertisement appearing in the late 19th century. In fact, the English were the first ones to encourage the introduction of bubbles to still wine and see it as an attractive element.

Méthode Champenoise

Man pruning grape vines

While sparkling wine can be made with various techniques and is done so in every corner of the wine world, it is the méthode champenoise originally from Champagne in northern France that is considered the style’s true expression. Although the term méthode champenoise, as well as the Champagne label, can now only be used for sparkling wine originating from within the boundaries of the traditional region, the same method is used worldwide and is called traditional method.

On most occasions, Chardonnay, Pinot Noir and Pinot Meunier are the grapes used, and are generally picked early in the season to retain the acid level and minimise sugar levels which are considered undesirable in sparkling production. After primary fermentation and bottling, a secondary fermentation occurs with the addition of additional yeast and sugar. This results in carbon dioxide being absorbed into the wine itself - producing pressure in the bottle twice the amount found in an inflated car tyre! Upon opening and contact with glass, bubbles are released and the classic style we all love is displayed.

From Cava to Sekt

Although the French would like to claim all sovereignty over sparkling wine, the style is made across the globe and in many different styles;

  • In Spain , Cava is made using the ‘traditional method’ and first appeared in 1872 in Catalonia. It is made in a variety of styles ranging from Brut (dry) to Dulce (sweet).
  • The Italians make Spumante (sparkling) and the most common are Prosecco from Veneto, Lambrusco from Emilia and Asti from Piedmont.
  • German sparkling wines are called Sekt and are mainly produced using the Charmat method where secondary fermentation occurs in tank rather than the bottle.
  • In South Africa , Portugal , Hungary and the Soviet Union sparkling wines are called Cap Classique, Espumante, Pezsgu and Sovetskoye Shampanskoye respectively.
Wine pouring

Sparkling Australians

Here in Australia, sparkling wine has a long and distinguished history - including the creation of our own style: Sparkling Shiraz. Due to the array of cool climate vineyards - especially in the Yarra Valley, Tasmania and the Macedon Ranges - and our state-of-the-art wineries, Australia can boast some of the truly stylish sparkling wines. Great examples include Croser from the Adelaide Hills, Clover Hill from Northern Tasmania and Yarrabank from the Yarra Valley. Not forgetting icons like Peter Rumball and his lusciously smooth and rich sparkling Shiraz from Coonawarra. A more “Australian” wine you will not find.

We Recommend

Dumont

Prestige Cuvée

The premium Sparkling Australia has waited to call its own. No malolactic here; just tightly focussed citrus in a lean, creamy texture of authoritative acidity; beautiful poise and cleansing power. Spectacular length.

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Bay of Fires

Tigress

…the highly acclaimed Tasmanian quality factor is here for all to see. A mouthful of delicate sherbet with generous citrus flavours. Terrific!

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Hardys

Sir James

Winemaker Ed Carr is Australia’s undisputed and long-reigning ‘King’ of Sparkling Wine. Sir James Vintage is but one of his many impressive interpretations. Fine but powerful.

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Deutz

Marlborough Cuvée

The palate is just lovely with savoury citrus complexity and great acidity. This famous NZ Cuvée goes from strength to strength.

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