Not the most common wine to be found in a kitchen cupboard or home wine rack, Australian Sparkling Shiraz is something we shout about from the rooftops, especially at Christmas.
Dark berry fruits, sweet plum flavours, lightly spiced fruit, a drop of liquorice, and a baby pink fizz lure you into the glass (or bottle, no judgment here) to take you on a taste extravaganza.
Loved by many, misunderstood by a few, Australian Sparkling Shiraz hasn’t always been taken seriously. Originally dubbed ‘Sparkling Burgundy’, it was invented by the Victorian Champagne Company and a French winemaker called August D’Argent, in 1881. It was believed that Australia was trying to have its own take on Champagne, but oh no. They developed something much more playful and robust—Sparkling Shiraz.
It’s a versatile wine that is typically served chilled. You can have it with some Christmas pudding or, alternatively, you can enjoy it while you’re charring some ribs on the BBQ in proper Australian manner on a sweltering summer’s (Christmas) day. A sure showstopper at the end of any dining table, it’s the perfect wine to jazz up a dinner party. There is no occasion that Sparkling Shiraz doesn’t suit. Some people even pair it with a breakfast or brunch spread, including spiced eggs in the form of shakshuka. Wine for breakfast? As we said, we don’t judge.