Why Sparkling White Wine?
While Champagne and Prosécco might get much of the attention there is a world of great regions that can produce fine sparkling wines in a range of styles.
Champagne and sparkling wines can be broadly broken into two different styles - the classic bottle-fermented wines which are Champagne-like, even if not made or labelled as Champagne, and the tank-fermented wines which more closely resemble Prosécco.
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Which are the best?
Generally, the best sparkling wines are bottle fermented. While these wines are often made with Chardonnay, Pinot Noir and Pinot Meunier grapes, that is not always the case.
In the Alsace region of France, the local sparkling wines are made with Pinot Blanc and Pinot Gris on top of Pinot Noir and Chardonnay. In the Loire Valley, Chenin Blanc, Cabernet Franc and Chardonnay are the grapes of choice. These wines all spend significant time on lees adding Champagne-like pastry complexity, a fuller body to the wine as well as fine delicate bubbles.
What about Australian wines?
Many regions produce exceptional bottled fermented sparkling wines with the general rule being the cooler regions craft the most delicate and elegant wines.
In Australia that has generally been associated with the Adelaide Hills, cooler regions around Melbourne such as the Yarra Valley and Macedon Ranges, with blends of Chardonnay, Pinot Noir and Pinot Meunier.
However, the greatest wines to date generally have been made in Tasmania where the extra latitude and isolation from the mainland see many of our finest sparkling wines sourced from there.
Tank-fermented sparkling wines though, where there is no aging on lees, can still be delicious when crafted from fruit grown in cool climate regions. These are generally brighter, fresher and fruitier sparkling wines made for early drinking and are made in most wine regions around the country.
