Review: 2016 Paringa Sparkling Shiraz
Seldom seen in this part of this world is this oddity, the sparkling red wine. As with sparkling whites, it is intended to be served chilled, which makes for a doubly disarming experience — a cold red wine with bubbles in it. Paringa is slightly sweet, which gives the inherent currant, raisin, cinnamon, and clove notes a distinct pop, though not in a cloying or overbearing way. What results is a chilly but intriguing wine that’s not quite built for dinner, not quite for dessert. As its darker fruits fade, some grape jelly catches on the back of the throat alongside a touch of spice. It’s enigmatic, yet more compelling than you might imagine.
B / $15 / paringa.net
Sparkling Shiraz is an Australian favourite, but I’m not sure how the rest of the world will go with it. It is made by méthode champenoise (although nobody uses that term) with the “dosage” that follows disgorging being Australia port (! um, sorry we’re not allowed to call that that either…) If you’re used to lighter red fizz like Lambrusco then this will take you in a completely different direction since you get the dark berry and pepper of syrah plus even deeper notes of *cough*port*cough*.
Thanks, the producer did not provide any production details. Cheers!