Sparkling
Sparkling wine gets its effervescence from the carbon dioxide content that develops naturally during fermentation. Sparkling wine is cultivated in every major wine-producing country in the world, but the label "Champagne"is the name reserved for the bubbly wine from the region of the same name in France.
Some wines are made to be only semi-sparkling (frizzante in Italian and peillant in French). Although most sparkling wines are white, pink or red effervescent wines are also extremely popular as alternatives.
Depending on the country in which it is produced, sparkling wine is known by many names: in France, sparkling wine made in areas outside of Champagne is known as cruant. The South African variety is known as Cap Classique and Italian varieties are known as spumante. German sparkling wine is called Sekt.
Sparkling wine can be enjoyed with a variety of foods. Many connoisseurs pair it with desserts rather than savoury flavours, suggesting tiramisu, chocolate mousse and fruit salad as accompaniments.
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Champagne
This is the sparkling wine cultivated in the wine-producing region of Champagne and is recognised as the finest effervescent wine in the world.
Champagne can contain up to three different grapes: white grape Chardonnay and reds Pinot Noir and Pinot Meunier. There are a number of laws regarding the use of the name "Champagne" but the general rule is that only the sparkling wine coming from the Champagne region is eligible to wear the label. From dry to sweet, Champagnes are labelled Brut Absolut, Brut, Extra-Dry, Sec, Demi-Sec and Doux. Champagne is a luxurious experience combining the complexities of fine grapes with the intricate subtleties of yeast and sometimes even oak elements to complete the taste sensation.
Although Champagne is traditionally a celebratory drink enjoyed on its own, it is wonderful with an array of seafood dishes, particularly lobster, as well as pasta and chicken with creamy sauces and white chocolate desserts.
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Other Sparkling
See the description for "Sparkling Wine" below.
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Sparkling
Sparkling wine gets its effervescence from the carbon dioxide content that develops naturally during fermentation. Sparkling wine is cultivated in every major wine-producing country in the world, but the label "Champagne" is the name reserved for the bubbly wine from the region of the same name in France.
Some wines are made to be only semi-sparkling (frizzante in Italian and peillant in French). Although most sparkling wines are white, pink or red effervescent wines are also extremely popular as alternatives.
Depending on the country in which it is produced, sparkling wine is known by many names: in France, sparkling wine made in areas outside of Champagne is known as cruant. The South African variety is known as Cap Classique and Italian varieties are known as spumante. German sparkling wine is called Sekt.
Sparkling wine can be enjoyed with a variety of foods. Many connoisseurs pair it with desserts rather than savoury flavours, suggesting tiramisu, chocolate mousse and fruit salad as accompaniments.
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Sparkling Chardonnay Pinot
This sparkling wine is the result of the union between Chardonnay and Pinot Noir grapes, a process known as cross-blending. Grown and harvested in the south-eastern wine-producing regions of Australia, the grapes are processed early to capture that fresh acidity typical of young bunches. It is then put through the fermentation process and left to mature to build up the wine's effervescence.
Sparkling Chardonnay Pinot Noir combines the clean-cut citrus flavours of Chardonnay with the deeper, warmer character of the Pinot Noir. The fermentation process lends a full, creamy texture that? rich in the mouth while retaining that crisp bite typical of white sparkling wines.
Despite its cross-blending heritage, sparkling Chardonnay manages to be a pleasant, simple wine that can be savoured on its own or enjoyed with a variety of seafood, green leafy salads and light starters.
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Sparkling Shiraz
Most of the sparkling red wines produced in Australia are made from Shiraz because its smoky flavours lend themselves well to effervescence. Sparkling red wines are treated to the same process used to create sparkling white wines, which in turn is the same fermentation process used to make Champagne. It encourages the bubbles that add a new dimension in taste to Shiraz's already-complex bouquet and flavour.
Sparkling Shiraz is best served a little chilled so as to distract from its inborn intensity. If served and consumed too cold or too warm, the taste experience is sure to be compromised.
It is quite a versatile variety and tends to go well with desserts, light foods like fois gras, a variety of Oriental food as well as duck and grilled red meat.
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