Reviews – Page 2 – The Bubbles Review

Why is champagne so expensive?

On October 24, 2019

Or is it? It definitely feels luxurious as you are sipping it.

Let’s compare, a 2015 bottle of Grange is currently selling for around $900. It is not ready to drink yet, Penfolds suggest the recommended cellaring is 2022 – 2050.

For champagne, a bottle of 2008 (a very good year in Champagne) Dom Perignon is currently around $250, Cristal 2009 (also a good year) $390, Moët et Chandon 2009 is on sale for $90. To buy the equivalents from Burgundy or Bordeaux you would need to pay about 20 times this. For an Australian comparison, the 2008 Arras Grand Vintage, this highly awarded Tasmanian sparkling has won multiple awards including Gold at the Champagne and Sparkling World Championships, has a recommended retail price of $84. It has been aged for more than 7 years before release and it is ready to drink now.

In champagne and sparkling descriptions, you’ll see, aged on lees for a certain amount of years or how many years of tirage. This is describing how many years the wine has been in the second fermentation stage (which also creates the bubbles), stored in bottles in the winemaker’s cellar.

In Champagne a Non-Vintage must be aged for a minimum of 15 months and a Vintage must be aged for a minimum of 3 years, although many houses will age their wines much longer than this at around 3 years for NV and 5-10 years for a Vintage champagne.

That is a huge amount of capital sitting in the cellar, waiting for a return on investment. Forget bank vaults of gold, the underground cellars of Epernay and Reims are holding millions of dollars of liquid gold. Champagne currently has around 1.5 billion bottles stockpiled, which will remain in waiting for an average of more than 4.5 years. It is an investment in quality and delivery of a ready to drink product. Aside from fortified wines, champagne is the only prestige wine that is sold already matured to its prime, so there is no need to cellar it (although you might decide to with a good vintage), it is ready to drink straight away.

Champagne production is labour intensive. According to the rules governing production, all grapes must be picked by hand and there is a limit on the amount of yield per harvest. This contributes to Champagne being the highest grape price in the world, with prices increasing around 60% over the last 15 years. By comparison the price of champagne has risen less than 15% in a decade, and with greater choice and volume coming to the Australian market there are some absolute bargains to be found.

To create champagne the production process is complex, and more time-consuming than any other in the wine world. A sparkling wine made in the traditional method is similar, yes there are cheaper methods for creating bubbles, either second fermentation in tanks, or by just adding Co2 to make bubbles in a very cheap wine. But, if we are comparing apples with apples, or should I say grapes with grapes, compared to other wine styles, champagne and traditional method (methode traditionelle) sparklings are the best value wines around.

When you add in the skills and passion of the wine making team, I like to think about drinking champagne as similar to admiring a wonderful piece of art.

Surely it is the closest thing on earth to liquid gold, at a fraction of the price! Remember this next time you are sipping bubbles.

Cheers!

Like to join us in Champagne to tour the cellars in Epernay and Reims? See our Events and Tours page.

Natalie Pickett is the Founder of The Bubbles Review which is for people who like champagne and other bubbles, written by people who have a love of all things sparkling! At The Bubbles Review, we like to debunk some myths, make the art of drinking champagne accessible, explore bubbly regions and champagne bars, and provide events for you to join us and indulge.

Big, bold and bubbly!

By TBR

On July 15, 2019

In Bubbles Blog

Do you love Sparkling Red wine?

As we discovered in my recent blog on rosé, there is no such thing as a red champagne (a rosé but not a red), but there are sparkling reds from other parts of the world made with all kinds of red grape varieties.

Sparkling red wines begin their life in the same way as still reds, fermented on skins to extract colour, flavour and tannin. The finest are then privileged to méthode traditionnelle, although transfer, charmat or carbonation methods for cheaper wines can also be used.

In Australia, a Sparkling Shiraz is loved by many. I recently confessed to my fellow bubbly enthusiasts that I do love a sparkling rosé, but I am not a lover of sparkling reds. I realise that is un-Australian, and wondered if there were others that shared my view? So, I put it out there and sent a survey to our list, and oh my, what a flurry of passionate responses!

Although there are no precise records, it seems that the tradition of Aussie sparkling reds can be attributed to Charles Pierlot a winemaker from Champagne who was employed at Hans Irvine’s Great Western cellars. He experimented with making some of Australia’s first ‘sparkling burgundy’ wines in 1893. More than 125 years later, this legacy continues with Seppelt and other Aussie producers now known as makers of some of the world’s finest bubbly reds.

I do love the change of seasons, the cooler nights, which go so well with hearty food, casseroles and rich flavoured meals. As we are in the cooler months here in Australia, perhaps a long weekend lunch (or brekkie as one of our readers suggested!) or an evening meal, with a sparkling rosé or red might be the perfect bubbly match for your Autumn and Winter dining.

Here are the results to our bubbly red questions:

We asked ~ What do you like, love or dislike about sparkling reds?

Here are your comments:

Tracey	A great full-bodied alternative to sparkling whites.
Lynn	Cannot drink still or sparkling red wines … bad reaction
Rhonda	I like sparkling reds more with heavier foods, so more in the colder months, however I did have a couple of nice cold refreshing red bubbles over summer. It’s nice to be able to have a choice and some variety.
Kaye Harris	Love the earthiness of Grampians Estate sparkling red from their Great Western block victoria
Mandy P.	Some of the sparkling reds can be a bit heavy.
Barbara Kahi	I think it is an acquired taste. Not great availability where I live. Need to find a friend to share a bottle. My wine drinking friend lives in NZ and I live on the Gold Coast. Maybe share with my brother in law who likes to chill his red wines.
Cassie Maywald	I don’t like red wine and relate similar taste to this I think. I also don’t want to risk buying a sparkling red only to be disappointed and wished I stuck to my champagne.
	I like sparkling reds as they feel more celebratory than a still wine. Rose is my favourite at present
Karen Nicol	I adore red wine, but what could be better than red wine with bubbles!
Sandy	Love the fresh bubbly berry tastes
Robyn Naughton	They have just a different texture and flavour
Donna Maloney	Love the taste, goes well with food from chilli chocolate to duck to dumplings. It looks festive and bubbles are always wonderful.
Louise	Love Sparkling Merlot & Shiraz. I believe they are like a truth serum!
	Either summer or winter I absolutely love a chilled sparkling red. So full of flavour
Carol	I like them as a yummy alternative to sparkling white. There are some lovely Victorian ones from up Rutherglen way. They also go well with cheese at the end of a meal.
Michelle 🙂	They do not have the same crispness and are not as refreshing
	I enjoy sparkling white wine personally and sparkling red is something I can only drink in small amounts, not as enjoyable.
Susanne Meier	I love the marriage of red and bubbles. The bubbles totally change the nature of reds. Versatile food pairings in cooler temps.
	The bubbles, and the sensation of drinking sparkling red
Jan Martin	I like red wine and love bubbles! A great combo and a Christmas tradition!
Marg	Drinks well while eating cheese and sometimes l prefer a sparkling red instead of a heavy red.
	You still have bubbles but with a heavier meal. I leave in North East Vic and we have a few great reds that are great sparkling wines
Megan	I don’t drink red wine, so If I try a sparkling red, I just find it too heavy.
Nicole Olbourne	The flavour profile is just all wrong when it’s a sparkling. Maybe it’s the tannins but it’s just yuck!!
Kate	The delight the bubbles add to the red experience.
Sue Hobbs	Too fruity. It’s like fizzy cordial
Heather	They are very different I wouldn’t drink a still red if you paid me
Lyn D	Not really a lover of reds sparkly or still
Beverley Monley	I don’t like as I just think a full bodied Red with bubbles just isn’t right & I just don’t like the taste.
Mel	I don’t like cheap sparkling reds as they are sweet and horrible, but good quality wines have richness, good dark fruits and savoury notes and complementary sweetness. I love them mainly in the warmer weather, especially at Christmas, but happy to have in cooler weather as an aperitif too.
Shauna	I love a true Lambrusco that has a slight sparkle to it. Particularly in winter.
Zoe	I mainly drink Shiraz so a sparkling red is a bit of fun.
Mel Butler	They tend to be too heavy and sweet. I like my sparkling wine dry and light, crisp and favoured in warmer weather.
Lee	Any sparkly wine that’s not too sweet is great.
	The benefits of drinking a lovely full bodied red with the all important bubbles.
Michelle	I don’t mind the occasional one but some are too sweet and I prefer still red.
Meryl	Not fond of red. Will drink it if I have to, but not my preferred tipple.
Sofie	I just don’t drink red wines and the bubbles do nothing to change my mind or enhance the flavour.
Dr Annetta Mallon	Often they are too bold, heavy, or just ‘too much’. I generally prefer sparkling white and rose.
Carol Embleton	It doesn’t have the same fresh taste as my usual bubbles. I only like still full bodies red wines. There is just something that doesn’t blend with my taste buds about sparkling red.
Karen	I have just never been a lover of red wine
Sherryn	Absolutely love the depth of flavour in a decent sparkling red
Jane Symes	Love red wine sparkling or not, turning to the dark side after years of white wine, red just better.
Leanne Bruce	There are some great sparkling reds and it is a drink I enjoy in winter as I love my bubbles 🙂
	I find them too heavy to drink
	I can’t really comment as I have only had limited tries.
Tanina	I love red wine, however I’ve never found one Sparkling red I’ve ever liked, it’s something about the taste, it just doesn’t taste like a red, they also can be tricky to open and fly out the bottle when opening, be careful you don’t get covered in it!
Georgia	A really good sparkling red is an experience you rarely have when drinking anything ‘bubbly’. It has a zest and vibrancy that is exciting and really let’s you appreciate the red variety it has come from.
Loretta Wellman	I get drunk very quickly with sparkling red yet I can drink a bottle or two of champagne and I’m just HAPPY!!!!!
Chanel	I am not a fan of sparkling reds, I think the whole attraction to a red is the temperature and thick feeling and the sparkling seems to take that away. Having said this, I am open to the idea of a sparkling red and will keep taste testing them at wineries as you never know I might change my mind.
Anne Mac	Prefer still reds
Ann	I love the rich red colour and jammy berry taste. Even chilled it’s a winter warmer for me
Wendy McCullough	They are good when you only want to have just one glass of bubbles. For instance, tonight my partner wants to celebrate a small win. I don’t want to drink a full bottle (which I will do if I open white or rose sparkling) so a sparkling red will ensure I just have one, ok, two. I don’t drink the flat reds or whites.
	Feels too heavy.
Debs	They seem to affect me a lot quicker – heavier to drink!
Pauline Lang	I don’t have them often but as long as it is not sweet ok.
Katherine	Bit too big for my liking. It’s a bit like drinking a bubbly shiraz.
Denis Zaruba	I’m French and for me the only reason why Australians created sparkling reds is to have it on very hot days (30 + degrees) and it’s not at all as fine as champagne is. It’s overpowering!!
Nicole	I think they are too heavy
	Not quite as bubbly as champagne but brings out special flavour of the red….still prefer still red though.
Carmela Dimattia	Cannot be sweet so I like my reds a little drier
	Too strong
Carolena Boyd	I really like the boldness of a good red – combined with the bubbles.
	Prefer sparkling white or rose, rarely drink any red wine at all.
Anna Buddee	Just love the rich heady aroma of the bubbly sparkling reds!
Pam	I enjoy drinking sparkling red on a hot day, usually with a cheese board, for something different.
Sharon	Some are amazing and others too heavy. I’ll try any wine once but sparkling reds make me a bit picky
Wendy	A little more full bodied than normal sparkles.
Michael Potter	I’ve never found one yet that I can drink. The flavour isn’t my cup of tea… or glass of wine.
Isa	I just prefer a flat red or a white sparkling. I don’t like the taste of a sparkling red
Megan Deves	I love a little more full flavour sometimes when I’m craving a sparkling
Vicki W	Not a red wine drinker whether still or bubbly…I dont mind rose but anything heavier is not my style.
Cheryl	Some time you need a red and I don’t do plain reds but with a steak or a bbq a sparkling red goes down well.
	I don’t love red wine as much as I love white wine. And sparkling red is just so foreign and unappealing to me
	I don’t mind a light red sparkling but if it’s too heavy I don’t like it at all.
Anitra	I used to enjoy them 15-20 years ago but don’t any more. I think my palate is more discerning these days.
	I enjoy sparkling wines and also red wine so being red & sparkling is a nice change
Lynda Doncaster	Better than champagne or a glass of red as combines both!!
Karla	They’re great. So much depth of flavour for when you have a hot meal and/or cold weather.
Ainsley	The rich colour, all the big red-wine flavours combined with the mousse mouthfeel of bubbles – it’s a winner for me. I prefer a sparkling red to a still as the bubbles seem to lighten the wine a bit?
Karen Brus	Love it in winter, a different take on a still red. My hubby loves sharing a bottle with me.
Lucy	They taste wrong. You lose the depth of a good, still red wine and the sparklings don’t have the vivacity of a good sparkling white.
Cheryl Bisi	Reds just aren’t meant to be sparkling! Reds are a ‘heavier’ type of wine that does not suit the light nature of a sparkling wine in my view.
Suzanne Adair	Red is red and bubbles are white and pink
Chris	Bubbles
Jane Ross	As long as they’re not too sweet. Sparkling red is the bomb! Love it
Wendy Hills	We only drink them in winter as a refreshing drink, not a serious wine if that makes sense.
Lisa Cicchine	I love the intensity of Sparkling reds
Mark	It just tastes wrong – a fad that needs to die!
Chris	Well it is sparkling, so I have to love it. Not a big red wine drinker, prefer bubbles, so this is a fabulous way to get all those red wine “health benefits ” !
Fiona McL	I have a local favourite that I just find easy & comforting to drink
	Sparkling reds are too heavy for me
Pene Kats	I quite like Lambrusco. It’s an Italian wine that is slightly sparkling and has a pleasing, deep, fruity flavour. Make sure you invest in a decent label though, this wine is not good when it’s cheap. Brown Brothers do a nice one for between $10.00 to $20.00 (I cant remember exactly!). Make sure you drink this cold!
Simon	Deep rich sparkling wine with a flavour which complements many foods
Dot	Taste is bitter
	Love red wine and it is a tasty red with bubbles !!!!
Caz Karski	I have never been a fan of red wine, so it just seems logical that even putting bubbles into it, I wouldn’t like it.
Lis	It’s diversity and pairs well with food. Great on a hot day.
Jules	Grew up having ‘cold duck’ with Sunday lunch! Love sparkling red to this day
	I like the heaviness of the red wine in winter but still with a sparkle!
	Dislike the nose
Alison	The depth of flavour combined with the joy of bubbles.
Maree	I think a red should be smooth rich ripe full bodied but not bubbly.
Maz Glover	If it’s a sweeter red I am sure I will drink it
Melinda	The taste is just not correct to me
Doreen Swann	I just don’t like reds of any kind but my husband loves reds
Kerrie Hodgson	I really love bubbles full stop, so if I start on champagne or bubbles, I can easily follow up with a sparkling red rather than a still white or red. After the first couple of sips its just as delicious as bubbles.
Sharon	I like my bubbly to have a light flavour and red tends to be very full bodied
Maria Moreira	I love the tingling, bubbling, fresh, effervescent sensation on your taste buds and the chilling vibe you get from swishing sparkling reds in your mouth. They tend to go with many varieties of food!
Kristan Lum	I think the bubbles help with sparkling reds, adds a different texture in flavour and exciting
	Hate the smell of red wine
Kym Durbano	Don’t like the taste
Kerry	Sometimes I just like the feeling of something sparkling. It is refreshing. You don’t want a big, bold red just something light.
Nedda	I just like bubbles can drink anything including reds
Lynn	I do not like red wine sparkling or still and they do not like me!
Anne	It just does not seem the way to do a sparkling
Jackie K	Most taste lighter, a great alternative to a heavier red.
Kate	It just doesn’t feel like the right combination. I don’t enjoy the red flavours when it is fizzy and cold. I miss the crisp freshness of a white. The furthest I will go is a sparkling Rose for the added fruitiness. Leave reds alone.
Brenton Jolly	Just something different and unusual and something delicious any time of the year.
Robbie Poulton	As a Champagne traditionalist I don’t enjoy sparkling reds…too heavy! However I do enjoy a cheeky sparkling Rose. It’s all about the texture for me.
Louise Lupton	I find all red wine too heavy even with bubbles
Heidi	I think they are ok, although maybe a bit weird.
	They taste good and are an alternative to white bubbles
Ally	They can be hit and miss, sometimes too sweet. You want some sweetness, but lovely plum flavours, great with cheese or dessert
Elaine	I haven’t found one I like the taste of
Sharyn Campbell	Can’t really pin point why but I do love red wine and drinking it with bubbles (and cold) is just not for me. I probably like sparkling white as I don’t drink white wine much and sparkling white is just so good for any occasion.
Jodi	I love red wine, I love bubbles, so a sparkling red is a favourite of mine, refreshing and flavoursome 🙂
Sue. S	Sparkling reds make a nice fruity change from white bubbles
Ann Blannin-Ferguson	At non-summery days a sparkling shiraz with some yummy cheeses is perfect
Lennie Lister	Unique, food friendly, suits climate/BBQs/outdoor dining
Dan B	Took a fine young lady on the vintage Daimler Benz tour of the Barossa in 2003 and a work colleague suggested going to Charles Melton and he hand makes a sparkling red every few years method traditional. Tasted one then, it was great bought some, he said you can put it away for 20yrs and drink on a special occasion, cracked one at my father’s 70th 2 yrs ago. Still great. Audrey Wilkinson makes one also in Hunter.
Rachel	You can drink reds in the middle of summer! And drink bubbles in the middle of winter. I don’t like the overly sweet ones.
	I don’t like red wine
	A tad too big for my liking.. perhaps dangerous is the word!
Nadine Lambert	I’m a South Australian. We love our reds, the bigger, the bolder, the better. But it’s also bloody hot in summer. Arguably too hot to drink our big reds (even chilled), so a big bold dry sparkling red is the perfect compromise. (just don’t give us any of that sweet red sh#t). Love from your South Australian readers
Jodie	I’ll be honest, I’m undecided about the taste.
Lisa Scheepers	At first I was dubious about sparkling reds as I love my red at room temperature. After trying a sparkling shiraz one day I’ve been hooked ever since. I love the full body of shiraz mixed with the light bubbles.
Tiffany Hansen	Dislike – taste is awful on all reds
Julie	Not a big fan, I just prefer Sparkling whites or Rose. Not as heavy in flavour.
Cecilia	I love sparkling Shiraz. You get the full body flavour but a sparkling version of a still red.
	Chilled sparkling red is much lighter and refreshing
Anthony	A good chilled red on a hot day can be lovely. Especially Stanton & Killeen’s sparkling red in Rutherglen.
Sarah Mack	Perfect blend of winter and summer. Sparkling reds in summer chilled and add a lightless in winter.
	I only like them if they are a light red.
Helen	Don’t seem to have the same taste/effect as white sparkling and gives me a headache.
Oli	So warming in winter
Mark Phelps	Fantastic drink, I love a good red and to add bubbles is a unique way to enjoy them. Great with a cooked brekky as well as by the fireside.
	I’m not a red drinker, so I think that preference transfers in to the sparkling reds.
	Sometimes they can be very refreshing.
Kelly (Gadgetgirl)	It is somehow just wrong. I like full bodied reds, especially in winter. Bubbles to me, are cold and refreshing and best drunk all year round.
Elaine Mitchell	It’s something different and a light hearted way to enjoy reds in Summer as I am not a fan of “chilling” reds. It’s also a good way to get non red drinkers eased into reds.

Thank you to everyone who shared their comments. I really loved reading them all. I always say, there is no right or wrong when it comes to tasting wine. If you like it, that is all that matters.

I did notice in our subscriber comments that some mentioned sparkling reds were “dangerous” and a “truth serum”. A reminder that red wine usually has a higher alcohol content than white wine, and this is especially so with bubbles, a champagne at 12.5% and a prosecco is usually around 11%, compared to sparkling reds at around 13-15%. Remember to pace yourself and enjoy responsibly!

Do you know the way to make rosé?

By TBR

On May 28, 2019

In Bubbles Blog

Who doesn’t love a pink bubbly?! Let’s not mistake it for a sweet drink (sparkling Moscato), a sparkling or champagne rosé has a rich flavour profile with a crisp dry finish that is a perfect to drink as a food match at this time of year, or anytime really!

Australia makes the top 10 in the world for champagne imports, although we are the second lowest for imports of rosé champagne, but this trend is changing, 2018 saw the highest imports in a decade.

For every 28 bottles of champagne popped in Australia, one of them is pink. Across all markets, it’s one in ten, and the USA set a new record last year of more than one in six.

Possibly a case of supply vs demand, as there is less choice when looking for a rosé champagne. But this is definitely shifting, I’ve noticed more and more options and there are also some great Aussie sparkling rosés available. I am happy to do my bit for increasing demand!

The method to create the bubbles in a sparkling rosé is the same as white sparkling, but how the colour is achieved may differ between blending (assemblage) and saignée.

Rosé d’assemblage is a blending method, the most common way of making rosé, in which a tiny quantity (around 15%) of Pinot Noir or Pinot Meunier made as table wine is added to the white base wine.

The Veuve Clicquot was the first to use this method. Breaking away from the tradition of adding an elderberry-based preparation to create rosé champagne. Madame Clicquot created the first “rosé d’assemblage” by blending some of her red wines from vineyards in Bouzy with her champagne to create the very first blend of rosé champagne.

To make champagne, only certain grapes can be used, there are seven grapes on the list, however there are three that are most commonly used, which are Chardonnay, Pinot Noir, and Pinot Meunier. Only one of the three, is actually a white grape.

(See the full list of champagne grapes here: FAQ)

As described in our blog: Come quickly I am drinking the stars.

It is the skin that creates the red colour of a red wine, to create a white sparkling wine from red grapes, this is done by gentle pressing with very limited skin contact. In different champagne styles you will find a 100% Pinot Noir, which is known in Champagne as a Blanc de Noirs meaning white from black. So, although it is 100% Pinot Noir it will still be a white champagne, as it is not pressed on skins.

But, using the second method of creating a Sparkling rosé, the saignée method, the pink of a rosé can be achieved by using the skins. Saignée literally means bleeding in French and with this technique the rosé is made by ‘bleeding’ off juice from just-crushed pinot noir or meunier grapes after a short maceration (soaking) on skins prior to fermentation.

This minimal maceration allows the must (still wine) to develop stronger aromas and flavour profiles while deepening the colour.

In sparklings from other parts of the world you might find a sparkling Pinot Noir or other grape varieties to create a sparkling red wine. But you will never find a sparkling red in Champagne, as it is against the rules to make a sparkling red in Champagne. A pink as a rosé is okay, and there is a still red wine, the Coteaux Champenois which is allowed, but never a red champagne.

In Australia, a Sparkling Shiraz is loved by many. Sparkling red wines begin their life in the same way as still reds, fermented on skins to extract colour, flavour and tannin. The finest are then privileged to méthode traditionnelle, although transfer, charmat or carbonation methods can also be used.

Our giveaways over the past few months have featured some lovely sparkling rosés and champagne, keep an eye out, we may even have some sparkling red in the pipeline! A sparkling rosé with dumplings is a heavenly match. I love the change of seasons, the cooler nights, which go so well with hearty food, casseroles and rich flavoured meals. Perhaps a long weekend lunch or evening meal, with a sparkling rosé or red might be the perfect bubbly match for your Autumn and Winter dining.

You may also like these blogs that talk about champagne techniques and tasting:

Cheers to the Widow Clicquot!

Come quickly. I am drinking the stars!

Aussies are Top 10 for drinkers of Champagne!

Why that is not a glass of Champagne that you are drinking!

Minerality in Champagne

Is champagne better than sex?

Make every meal sparkle

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What is a Pét-Nat?

By TBR

On March 26, 2019

In Bubbles Blog

It seems like Pét-Nats are popping up everywhere at the moment. One might assume that they are a new wine style, or just another hipster trend. Well, they are definitely ‘on trend’, but you may be surprised to discover that Pét-Nats are actually the oldest sparkling wine! With records showing them pre. 1500s long before the sparkling wines of England (1662) and then Champagne in 1668.

So, what is a Pét-Nat?

Pét-Nat is short for pétillant naturel, which is means “naturally sparkling” in French. It is made in the “ancestral” method of bottling before the first fermentation has finished, allowing the process to complete in bottle (as opposed to the Champagne method, which commences second fermentation in bottle after the first has completed in tank/barrel).

The more rustic approach to making pét-nat means that there is less interference, so it is on trend as a natural sparkling. It is usually less bubbly and less refined, so I wouldn’t compare it to champagne or other sparkling wines, but be open to try something different. I have seen some people liken it to drinking beer (although it is still made with grapes), I can see the comparison, as it refreshing in that way and this winemaking process results in a less alcoholic wine. This relaxed, casual wine is perfect for an Autumn picnic matched with a Charcuterie plate, or try it with something sweet!

Our giveaway this month is from Chateau La Colombiere which is in Fronton, 30 mins north of Toulouse, where husband and wife team Diane and Philippe Cauvin are painstakingly nursing back from extinction some of France’s rarest vines. The pair are living their dream, crafting wines from the regional ancient variety: Negrette which is native to their area of Fronton. Diane took the reins of the family estate after learning viticulture and completing a tour de force throughout French vineyards including Burgundy. The first and perhaps the most significant change was to step up the effort to preserve these rare vines by farming biodynamically in 2006. As the vines have been cultivated here in the same way since the 15th century, this was a significant change, to say the least. Add to this hand picking and sorting and you get the base to create something delicious.

The feature this month is 2016 Chateau La Colombiere, Sparkling Pet Nat, Negrette.

Tastes like: Some sediments in suspension, the mousse is rich, bubbles are generous and active for a Pét-Nat even after opening. It is a delicious dry style with yeasty and fresh strawberry as well as fleshy peach notes. This smashable low alcohol sparkling Pet Nat have also some cider vibe with flavour of ripe red apples.

Area: Fronton (South-West France)

Farming: Biodynamic (certified)

Grapes: Negrette (100%)

Occasion: Brunch/ lunch/ dinner wine! A perfect park wine or by the pool.

Food match: Charcuterie, salads or fresh goat cheese.

When to drink: Drink now or before end 2019.

With special thanks to Mosaique Wines who import and distribute this and other artisanal wines from France. The owner Thomas Gisbert told me:

“I travel extensively throughout the country each year to bring you a collection of wines that reflect the heart and soul of this land- a mosaic of small and beautiful parts that make a bigger picture.

Each wine has been hand-selected for the unique qualities they express, lovingly made by local producers who dedicated their lives to their craft. These producers respect the land they farm above all else, using sustainable, organic or biodynamic techniques to nourish their vines and the ecosystem around them. We have endeavoured to tell their stories in the hope you can envisage yourself sharing a glass with these characters and enjoying the fruits of their labour.”

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Tassie Sparkling Cellar Doors

By TBR

On March 17, 2019

In Sparkling Cellar Doors

Tassie Sparkling Cellar Doors

I love a chance to visit Tasmania. I have trekked through some of its great natural landscapes, the Overland Track from Cradle Mountain to Lake St Clair, Bay of Fires lodge walk, and Freycinet looking over the beautiful Wineglass Bay. But it is not just the scenery that I love; they also do food and wine exceptionally well!

In particular, they make great bubbly! Tasmania’s reputation for producing some of Australia’s best sparkling wines is increasing each year, thanks to the pristine cool climate, which is very similar to the Champagne region of France and perfect for growing grapes for sparkling. Such is the reputation of sparkling wines from Tasmania, according to Tyson Stelzer, award- winning wine writer and reviewer “No region anywhere on the planet outside of Champagne itself makes sparkling as exceptionally as Tasmania”. High praise indeed!

My research for this blog was made up of a series of trips in 2018 and 2019 (as well as attending Effervescence a festival of Tasmanian Sparkling wine). In contrast to mainland Australia, Tasmania as an island state is compact, but it is bigger than you think, it is not possible to cover everything in a few days. For the purposes of this blog I have broken it down into a few regions: the Tamar Valley (north near Launceston), East Coast (Freycinet), and Hobart and surrounds.

As always, I suggest that you check the winery website to confirm opening times, tasting fees, and to make bookings for tours or meals, which I suggest that you do for most of the Cellar Doors with a restaurant.

There are so many sparklings on tasting here, a visit to the Cellar Doors really is a bubbly paradise! I suggest that you will need a designated driver, and there are a few local tour operators that offer wine tours, which is always a good way to find your way around, Uber is available in Hobart and has now arrived in Launceston, and local taxis could also get you to the Cellar Doors that are located near to one of these cities.

Tamar Valley

The Tamar Valley Wine Route covers the wineries in this region, I realised this can even be broken into a few smaller regions: Relbia just south of Launceston, West Tamar, East Tamar and Pipers River in the North East of the Tamar.

The area enjoys a significant climatic advantage that is unique to the rest of Australia; that of very low day time temperatures caused from the local geographical features. The waters of Bass Strait cool the hot northerly winds, while the cool southerlies gain heat as they cross the island. Cool temperatures and significant sunshine hours make for ideal conditions to retain delicate aromas in the fruit. The frosty and sometimes wild conditions of winter give way to clear, crisp, blue-sky days through the growing season, allowing the fruit to ripen slowly and evenly, assuring the lingering acidity essential to producing premium cool climate wines.

Relbia

Josef Chromy

This Cellar Door is around a 15 minute drive from Launceston. Josef Chromy OAM has been instrumental to the Tasmanian food and wine industry, having owned and developed some of Tasmania’s leading wineries including Rochecombe (now Bay of Fires), Jansz, Heemskerk and Tamar Ridge.

In December 2007, at 76, when most people would be thinking about easing up, Joe launched Josef Chromy Wines. Joe fled his war-torn Czech village in 1950 as a penniless 19-year-old. “I came here with nothing but hope and ambition over 50 years ago. Tasmanians welcomed me and, with their help, I have been rewarded for the challenges and risks I have taken in both the meat and wine industries”.

Arrival at the Cellar Door rewards you with a venue that includes a stunning restaurant, overlooking a picturesque lake and vineyard. It is listed as one of the Top 10 Cellar Doors of Australia and the restaurant has been awarded a Chefs Hat in the Good Food Guide. The menu features locally sourced produce, and you can enjoy dining in the restaurant or purchase a Cheese or Meat/Cheese Platters to enjoy in the grounds.

I visited during Effervescence Tasmania. The vineyard catered for this event very well, and a few of the smaller Tassie sparkling producers told me that they use the facilities at Josef Chromy and the expertise of chief winemaker Jeremy Dineen to make their sparklings. I visited the Cellar Door again in early 2019 and enjoyed a delightful meal in the restaurant. There are a few sparklings available for tasting from the Josef Chromy and Pepik ranges, or available by the glass in the restaurant.

Bookings are required for tasting groups of 6 or more. Behind the scenes wine tours are also available to be booked on the website.

Here are your comments:

Tamar Valley

Relbia

West Tamar

East Tamar (including Pipers River)

East Coast

Hobart and Surrounds