Christmas is a time for celebration, and nothing says “celebrate” more than the pop of a cork. Besides that, sparkling is perfect with all manner of Christmas foods — turkey, ham, seafood, pavlova and trifle. But which to choose? We asked wine educator Curly Haslam-Coates from (pictured below) for her top Aussie drops, with just enough wine chat to make you sound like an expert.
The pale and delicate pink of this sparkling wine belies its true robust nature. With notes of truffle, quince, rose blossom, toasted brioche and strawberries, this elegant wine has a delicious, lingering finish. Serve this with a cheese plate at the end of the meal.
From Marion Bay in Tasmania, this Cuvee Traditionelle has been aged for four years before release, giving it soft honeycomb, stone fruits and citrus fruit flavours on the palate. Visitors to festival in Hobart this December will be the first to try the 2010 vintage, so be sure to get your tickets! With a little acidity, this wine pairs beautifully with these oyster vinaigrettes.
Ed Carr – another of Tasmania’s sparkling wine godfathers, and the man behind House of Arras – insists on seven years ageing as a minimum before release. Nougat, sourdough, lemon curd and ripe apples combine in a complex wine that will age beautifully for years to come. This sparkling is lovely with fruity desserts like pavlova or trifle.
The quiet storm of Tasmanian sparkling wines – 60 per cent chardonnay, 40 per cent pinot noir, made in the methode traditionelle perfected by Benedictine monks and aged for eight years – the complexity of this sparkling wine from the Freycinet area is astounding and one to share with only your very favourite people. Serve this one with smoked trout on blinis.
Andrew Pirie of Apogee is the godfather of Tasmanian sparkling wine — and with this drop, he’s done it again. This vintage rosé is 90 per cent pinot noir and has a plush, soft fruit flavour, crisp redcurrant freshness and a smooth, complex finish. With notes of cherry and brioche, this is the perfect accompaniment to prawns with salsa verde.
From Tasmania’s Tamar Valley, this 100 per cent chardonnay is a crisp yet creamy sparkling wine that begs to be matched with salmon and shellfish. We love this recipe for chermoula butterflied prawns with aioli.
From a small vineyard in Pipers River, this 100 per cent chardonnay is aged for at least three years before release. With notes of toasted bread, citrus and a creamy, complex finish, this makes for a classy sparkling wine to be enjoyed with crayfish on a summers’ day.
PLUS: If you’re not a Champagne or sparkling fan, consider making a batch of frosé: frozen rosé. The “it” drink of 2016, frosé is fruity, dry, and super refreshing — the the kind of drink you can sip on all day long. We love from Delicious.
Frosé images from