Just opened one of my favorite producers
and apparently they accidentally left residual sugar in it.

makes me wonder for those sparkling red producers out there, if they purposely create these sparklers
or it was a mistake and they decided to market it instead of dump.

quote:

Originally posted by g-man:
Just opened one of my favorite producers
and apparently they accidentally left residual sugar in it.

makes me wonder for those sparkling red producers out there, if they purposely create these sparklers
or it was a mistake and they decided to market it instead of dump.

Residual sugar is a feature of most Sparkling Shiraz, so if it was an Oz wine, it was intentionally made that way.

Throughout most of Italy, dry, sparkling reds are traditional styles and often local favorites. They're obviously out-of-step with current wine fashion and so not exported much, but they're there. Many of the appellations have a little- used provision for the style, too.

If the dry red sparkling style from Italy does become popular again, which it should, IMO, I'd bet that the wines of Santa Giustina in Emilia-Romagna will feature prominently in the resurgence. The winemaker, Gaia Bucciarelli, does wonderful Bonarda and Barbera in the "vivace" style.

Were sparkling reds ever as popular as, or more popular than, sparkling whites? Just curious.