Tasmania is without doubt Australia’s coolest region, and as a result the state provides the fruit for many of the country’s bubblies. Indeed roughly a quarter of Tassie’s grape production ends up as sparklers.
Part one of an eight part guide to wine tasting, written for France magazine. This month is sparkling wines.
Earlier this month, Cristal bling came to town with a tasting seminar of Louis Roederer’s 2002 vintage champagnes, and a mini-vertical of their prestige cuvee Cristal, lead by Jean-Baptiste Lécaillon, the company’s executive vice president and group winemaker.
The Cap Classique Producers’ Association charter for quality lists the commitments members of the association agree to abide by.
A tiny fraction of South Africa’s wine production is traditional method sparkling – called Cap Classique to differentiate it from other types of bubbly, and to communicate it’s been made using the same method that Champagne is made.
Bits of winemaking stuff explained.
Asti is not Italy’s only sparkling wine. Here, flavour of the month, Prosecco is explored, along with the more sophisticated, niche, traditional method sparkling wines of Trento and Franciacorta.
Not quite half of the non-Champagne bubbles drunk in the UK is Cava.
English wine goes from strength to strength