Wine Code Breaker #419

An update from the archives…one of the more remarkable and less celebrated Australian inventions is sparkling Shiraz. Yes, that’s right, sparkling Shiraz. The famous sparklers from Champagne are made by the methode champenoise. This same process is used to make sparkling Shiraz. Pouring a sparkling Shiraz for the first time can be a bit disconcerting; there is a deep blackish-red liquid flowing to the bottom of the glass while a bright foamy layer of red bubbles forms on top. This is a style that I really enjoy, so much so that I attempted to make my own sparkling Shiraz using a Shiraz table wine and a soda stream. This method, methode stupide, is not recommended.

The 2018 Teusner Sparkling MC Shiraz from the Barossa Valley in South Australia is for something special that will challenge the senses. It has a wonderful colour, bright and deep at the same time with a topping of stunning crimson bubbles. A perfumed nose with layers of plums, blackberry fruit and pudding type influences. The palate has a sensationally fine bead that provides a platform for the flavours to dance around. Rich savoury, bright cherry, raspberry, and plum tones intermingle with fine oak influence, milk chocolate, and creamy texture, complicated by the extended lees maturation. The mouthfeel is a stunner and leaves an extended, lingering finish.

So, when do you serve a sparkling Shiraz? Anytime! It suits most meal types including bacon and eggs at 7am, roast turkey on Christmas Day or cheeses and fruits on a lazy Sunday afternoon.

Enjoy!