Be ready for the occasion all year round with our top 4 sparkling wines for autumn and winter.
The delicate fizz of sparkling wines work wonderfully with heartier winter meals, cutting through rich, savoury flavours with effortless fresh acidity in every sip. We’ve uncovered some matches made in gastronomy heaven for your seasonal menu.
Champagne
G.H.Mumm Cordon Rouge Non-Vintage Champagne
Champagne, FRANCE.
Made from richly distinct pinot noir, chardonnay and pinot meunier grapes from a tapestry of small villages scattered around the valleys of Champagne in France, G.H.Mumm Cordon Rouge Non-Vintage (178656) has an elegant yet powerful flavour profile. Vibrantly fresh and exuberantly energetic, this complex yet perfectly balanced Champagne has smooth flavours of fruit and caramel, and light aromas of tropical fruits and praline. The powerful finish is at once creamy and effervescent – perfectly equipped for balancing with the saltiness of seafood, whether it be ceviche, salmon roe or fried oysters with a burnt butter sauce.
Prosecco
Bottega Gold Prosecco
Spumante Brut DOC
Sparkling rosé
Barristers Block Poetic Justice
Sparkling Blush
Adelaide Hills, SA.
A fresh, fun and lively sparkling, Barristers Block Poetic Justice Sparkling Blush (204522) is made from single vineyard pinot noir fruit. Lightly spiced strawberries, apple and vanilla combine on the palate for an elegant flavour profile that has been developed through a longer maturation process, which is intrinsic to cooler climate wines. Pair with delectable seafood dishes, like crab, lemon and chilli spaghetti, steamed mussel stew or seared scallops.
Sparkling white
Mt Yengo Sparkling White Non-Vintage
Riverina, NSW.
A fresh and vivacious sparkling, Mt Yengo Sparkling White Non-Vintage (209392) is crisp and bright enough to take on the robust richness and metallic attributes of classic Sydney rock oysters, dressed with bright and lively finger lime pearls. Other modern and innovative uses for indigenous ingredients are perfectly suited to this wine, which was created with the aim of bringing the values of First Nations People to the forefront of modern Australian communities. Complex fruit characters and a crisp, dry finish on the palate, work well with intrinsically Australian flavours of saltbush tempura or baked ocean trout with a macadamia crumb.
