Wine Outlook

Shiraz has blazed a path into the wine world as the Australian (and South African) version of Syrah. When made well, the result can be rich, spicy goodness draped in herbs and sometimes even chocolate. Consistent products come from Elderton, Penfolds, Hewitson, and though the last few vintages I had were not as good, the first one I fell in love with was Pike’s.

And apparently, Shiraz joins the ranks of other varietals turned into pink.

But what I want to urge you to try, if you haven’t already, is the sparkling version. I must admit, it’s a little disconcerting the first time you try it. The red bubbles in a flute conjure up all kinds of expectations until you don’t know what to expect. It’s rich with fruit as with the still version, yet it’s cold and tickles like sparkling wine tends to do. An assault on the senses, but the good kind.

I’ve only had the opportunity to try two. So when I moved to California, I was hoping for more options. However, the one that I ‘ve found here was available back home. Vixen by Fox Creek, and I do like it quite a bit. I love to give dinner parties and one of my favorites (despite its rocky start) had a sparkling wine theme, with the Vixen as the main star.

If anyone in the Bay Area knows of another sparkling Shiraz (or any red really), please share.

sparkling shiraz, sparkling red, Vixen, Fox Creek

While there are still some warm afternoons left, the wine to consider is rosé. Don’t let the color fool you. Many years have passed since white zinfandel has passed my lips. It can be sticky sweet, almost reminiscent of Kool-Aid. But all pink is not white zin. Though some rosés may display higher sugar levels, as in France’s Anjou, many are dry, fruity, and refreshing—making them the perfect glass filler for a hot day when red would normally overwhelm the senses. Therefore, enjoy the best of both worlds: red grapes encased in the cool, crisp styles of whites.

Rosés begin from red grapes but only remain in contact with the skins a brief time, usually less than 24 hours. Draining or pressing juice from the skins will result in the in-between wine spanning a range of pinkish hues–and possibly in a more concentrated red wine. The French refer to this as saignée, meaning ‘bled,’ and it is the preferred technique, as opposed to blending red wine into already-made white.

In warmer areas of France, such as Languedoc-Roussillon, southern Rhone, and the Loire Valley, rosés are quite in style. Provence is also well known for such wines but they seem at their best when drunk right there in the sun.
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rosé, Anjou, saignée, Provence