Red Sparkling Wines... which are the best?

I find that red sparklers tend to suffer from prejudice amongst most wine lovers.... anybody here think there are some producers of bubbly reds that are worth saving from the usual thrashing that we whinos tend to give them?

Lets discuss.

I am very fond of Brachetto d'Acqui. I don't remember trying any others.

My Mom and Dad used to go to Lake Como in Italy and they fell in love with a Lambrusco while there. As a kid up until I went to college (early 1960s through late 1970s), I remember Dad ordering it from the local wine shop in Connecticut, so I sort of grew up on Lambrusco and I do enjoy it. I'll spell it wrong but he always had "Albrini" Lambrusco. If I have some time I'll do some searching.
Have a great weekend.

Maybe an Albariño Lambrusco???

I was going to suggest Lambrusco...the cheap stuff. (a bit tongue in cheek, of course). But I'll never forget how it hit the spot while eating pizza on a sidewalk cafe on a hot summer day in Rome.

Not helpful, I know.

Australia makes some very good sparkling shiraz wines. Some are cheap and cheerful and others such as the Rockford Black Sparkling Shiraz at $A100 or the Yellowglen Red NV at $A140 (yikes!) are at the top end of the scale. These are very classy bubbles.

I'm a big fan of the Seppelt Show Sparkling Shiraz.

In one of my craziest wine experiences, I once had an awesome NV Almaden Sparkling Burgundy that was stuck in the corner of a friend's father's wine cellar for a few (3? 4?) decades.

the Yellowglen Red NV at $A140 (yikes!)

Per dozen surely?

My favourite Australian sparkling red is the Primo Joesph Sparkling Red which I think is a cut above the Rockford and Seppelt Show.

the Yellowglen Red NV at $A140 (yikes!)

Per dozen surely?

My favourite Australian sparkling red is the Primo Joesph Sparkling Red which I think is a cut above the Rockford and Seppelt Show.

Umm, yes. I missed that bit.

My favorite is Seppelt Show Sparkling Shiraz - not as sweet as most others although for a bargain, the Banrock Station Sparkling Shiraz is OK. Brachetto d'Acqui and Lambrusco are also enjoyable.

Australia makes some very good sparkling shiraz wines. Some are cheap and cheerful and others such as the Rockford Black Sparkling Shiraz at $A100 or the Yellowglen Red NV at $A140 (yikes!) are at the top end of the scale. These are very classy bubbles.

Neil... thanks for this tip. Do you have some technical specs on this wine? Is it methode Champenoise...? How many months sur lies? Any oak used in the base wines?

Weingut Steininger in the Kamptal region of Austria makes killer Zweigelt Sekt. I've had a few good Lambrusci (sp?), dry and quite complex. Nothing else has ever been very positive.

A small boutique winery in my neck of the woods (North Fork- Eastern Long Island) Pugliese Vineyards produces a pleasant Sparkling Merlot.

Salute

I find that red sparklers tend to suffer from prejudice amongst most wine lovers.... anybody here think there are some producers of bubbly reds that are worth saving from the usual thrashing that we whinos tend to give them?

Lets discuss.

Red Sparkling wines have a love/hate relationship with wine lovers. Most hate them - almost as much as they hate roses.

I have been thinking of adding a Red Sparkling wine to my range and those who know better say "brave".

I like Red Sparkling wines with spicy meaty food - but nothing else.

Warren, seems like your post didnt make it.... I can only read your quote... ??

Weingut Steininger in the Kamptal region of Austria makes killer Zweigelt Sekt. I've had a few good Lambrusci (sp?), dry and quite complex. Nothing else has ever been very positive.

Austrian Zweigelt Sekt.... wow, now thats interesting. Do you have a price reference point? Thanks.

Australia makes some very good sparkling Shiraz wines. Some are cheap and cheerful and others such as the Rockford Black Sparkling Shiraz at $A100 or the Yellowglen Red NV at $A140 (yikes!) are at the top end of the scale. These are very classy bubbles.

Neil... thanks for this tip. Do you have some technical specs on this wine? Is it methode Champenoise...? How many months sur lies? Any oak used in the base wines?

Sorry, no details. The base wine will have been made as a normal shiraz, tank, open topped fermenter probably, or barrel fermented, then aged in oak as for any premium Shiraz. Then it will be processed in the classical methode Champenoise (or methode traditionelle, as you are not allowed to use the word Champenoise outside Champaign). But for details you will need to go to the Rockford winery in the Barossa Valley in person. Which is no bad thing. This is one of the must see wineries of the Barossa, and we have been there several times.

I have just seen the most basic web site I have every seen for a winery! Amazing!
http://www.rockfordwines.com.au/

For what it's worth, I've had only one sparkling red in the past, oh, twenty-five years or so. It was Australian, a sparkling Shiraz. Lorikeet, I think.

It was awful. Too sweet, or not sweet enough, it reminded me of grape soda, but wasn't that sweet. Sure was pretty, though.

Neil... thanks for this tip. Do you have some technical specs on this wine? Is it methode Champenoise...? How many months sur lies? Any oak used in the base wines?

Alejandro, not sure about Rockford, but I think Seppelt leave the Show wines sur lies for many years. Typically, they release the wine with 10 years aging (and not every vintage either) - I think the current release is the 1994. Methode traditionelle, or course. Typically, the better (ie. more expensive) Australian sparkling shirazes have less residual sugar.
cheers,
Graeme

Love that Rockford Sparkler! For a local (US) fix, try Fox Creek's "Vixen".

I'm a big fan of the Seppelt Show Sparkling Shiraz.

.

But you don't like Chablis???????? Hopefully marriage will help your palate, although it's probably a longshot.

[Jenise]

Lou, if you know, does Schug still make a sparkling cabernet or cab blend (whichever it was)? I once adored a dry sparkling red made in Temecula of all places, and was told the Schug might be similar.

Jenise, offhand I'm not really sure. I don't recall seeing it lately although that doesn't mean it doesn't exist.
Hey, I remember going to the Monterrey Jazz Festival and guzzling down Cold Duck thinking this is really good sh--. Late 60's. I remember getting into wine very soon after and tasting C. Duck again and thinking how did I ever drink that awful stuff.