Pop, pop, fizz, fizz: rosés add the sparkle fizz

EPICUR E A N W I N E S
October 22, 2011
Pop, pop, fizz, fizz: rosés add the sparkle
Wine columnist Paul Gregutt says sparkling rosés are made almost everywhere in the wineproducing world. At the top are the special-occasion rosé Champagnes. Their more humble
Special to the Seattle Times
“YOU MAY HAVE slurped your last glass of chilled rosé a few weeks ago, but you may find
another category of these wines useful as surefire party starters for fall/
winter entertaining...
I lined up a dozen bottles from various producers, all scintillating
shades of pink, and tasted through them with friends as we nibbled on
Monteillet cheese and Marcona almonds. Most of these wines were
Spanish cavas or Italian spumantes, though a couple of outriders
were tossed in just for fun...
... from the “now for something completely different” school of
winemaking. The Chook (imported by Epicurean Wines; $20) is a
sparkling shiraz, a style of blood-red bubbly that is popular in Australia.
It’s a nonvintage blend of 3- to 5-year-old wines that have been aged
that produces the bubbles. Dry and tannic, it’s substantial enough to
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