Serenel Rosato Frizzante, Bettini NV

I didn't see this one coming; sparkling rose Corvina from Soave, Veneto but here it is in my glass. I am not one to shy away from the unusual and lesser spotted sparklers so I gave this organic, semi-sparkling wine produced by Bettini a go.

Garnet with a few small bubbles and a little fine beading on the rim the nose shows hints of black cherry, blackcurrant, strawberry and raspberry with a toasty note from wood influence.

The darker flavours present on the nose carry through to the palate with hints of chocolate adding to the mix and the wine shows similarities with some of the red Aussie sparklers that I've tried in the past. Although the bubbles are a little sharp around the edges the Serenel Rosato Frizzante would make a good sparkler for a hot summers day as an aperitif or accompaniment to barbecue meats.

I was not sure what to expect from the Serenel, whether it was going to be a super sweet disco sparkling wine or something more akin to battery acid. It's not a style of sparkling wine that I think will take over the world but it was pleasant enough and if someone were to hand me a glass along with some meat on a stick it wouldn't spoil a sunny day. 

Torresella Prosecco, NV

Sometimes I think there are lessons that can be learned from Top Gear, mainly don't let Richard Hammond drive the really fast car but beyond that who can mock the genius that is the Cool Wall. This isn't about whether something is well made or skillfully executed it's all about being cool.

I am in no position to judge cool. Sometimes I stumble into cool territory but that's generally because folk assume I'm exotic as I look good in a hat. The cool people however would be split as to the position on the wall for Prosecco. Sales for Prosecco are going through the roof around the world so there are plenty of people who would put Prosecco as being this seasons must have sparkling wine.

The soft, ripe fruitiness with pineapple, apple, vanilla and a hint of residual sweetness is  a real winner for those who find traditional sparklers too dry. On the other side of the table are those that would regard Prosecco as stylish as Jordan; cheap, sticky and lacking class.

So where does this leave the Torresella Prosecco? Will it be wearing Primarni and trying too hard or is this the effortless chic of Audrey Hepburn?

Somewhere in between to be honest. This is not Veneto's most beautiful daughter but she isn't a pig in a frock either. The nose is light with subtle stone fruits and hints of almond. On the palate the fruits are a delicate blend of lemon, peach, apricot and white flowers with a mousse that is a little sharp around the edges. The wine is a little drier than I would normally expect from a Prosecco which gives it crispness and a little extra finesse. 

So is it cool? I'm going to say yes. It's not the most complex nor elegant but it's going about its business in its own unique way and that is pretty darn cool.

Capri Bar & Eatery, Wellington

If you ever find yourself in Wellington, it would be worth taking an hour or so out of your day for a fortifying glass of bubbles and for that Capri will more than suffice.

Apart from my recent success with the bubbles (Bird in Hand & Veuve Clicquot) I'm a fan of the decor which is well styled without being too try-hard, the music, which at one point was straight out of Steve Wright's Sunday love songs and the well thought out wine and spirit selection.

It appeals to the Stepford Wife in me, all white tables and chairs, pretty dresses and champagne but luckily without the mind-controlled robots and Bette Midler. I'm not going to be in Wellington for a long time but I'm happy to know that I can definitely be here for a good time. So ladies, curl your hair and slick on the lipstick, gentlemen polish those shoes and put on a clean shirt there's some stylish drinking to be done.

Capri Bar & Eatery www.capribar.co.nz

146 Featherstone Street, Wellington +64 4472 2613

No.101 Bird in Hand Sparkling Pinot Noir 2010

Bird in Hand winery sits atop an old gold mine in Woodside, South Australia. Back in 1997 Andrew Nugent decided that the Adelaide Hills was where he wanted to be to create something in what was then an emerging wine region.

The sparkling Pinot Noir rose has a pretty quick turn around from vine to glass as I was treated to the 2010 vintage when I tried it at Capri in Wellington. A pretty, pale salmon-pink rose the nose is a soft, ripe confected hullabaloo. Strawberries, raspberries, cherries, vanilla, red apples, strawberry laces, play-doh and a touch of candy floss abound in a whirligig of ripe red flavours. From that I was expecting something far sweeter than the palate actually delivered.

The very ripe flavours on the nose are there but more muted and a slightly more serious side emerges with crisper redcurrants and rosehips with darker notes of cocoa and liquorice making their way into the fold. Bird in Hand is an off-dry sparkler which I think would work well with some spicy nibbles such as satay pork and sweet chilli chicken. The mousse is creamy in the mouth and the acidity is balancing but not overly racy so the sweetness would easily take the edge off a spicy dish.

From the nose I was expecting a fluffy flibbertigibbet of a wine but the palate has a well structured seriousness that contrasts yet enhances those flighty flavours. 

It's not officially on the list of 100 Australian sparkling wines to try but to be honest it really ought to be so No.101 it is!

Ritzling NV-Archer McRae

Sometimes I feel that the universe aligns just for me. Whilst I am still in visa purgatory in New Zealand, the Kiwi's have kindly provided me with some joyous bubbles and more importantly, sparkling Riesling a-plenty! So when I waltzed in to see Eddie at Pollux in Wellington he was excitedly waving the Ritzling at me.

The funky little bottle of happiness (their words) has a spankingly modern label and comes in a 250ml serving. A vinous offering of joy and sunny times comes from Chris Archer of Archer McRae over the hill in Martinborough.

At only 9% I was expecting a sweet treat but I wasn't sure if it would be the bottled happiness the label promised. Although luckily for me the stars were aligned and it turns out that just sometimes, happiness can be found in a bottle!

Ripe and fruity on the nose there are bags of flavours to be found, honey, lemon, summer meadow flowers, a certain grapeyness combined with white blossoms and papaya. On the palate the ripeness forms a more tropical approach with pineapple, mango and a little peachy stone fruit note coming through. Although there is an obvious residual sweetness the acidity is balanced and freshens up the palate to stop it being cloying and heavy. The bubbles are more of a cheerful spritz than a full on sparkle but it still shines.

This is a really pleasant, fresh and fruity sparkling Riesling which is a welcome addition to the sparkling world. The official launch of Ritzling isn't until the 28th of April which to me means two things should really happen.

Firstly, is it possible to convince the winery/PR people that high-tea or at the very least small but perfectly formed cakes should be passed around with the wine? Secondly, if you live in Wellington or the not too distant surrounding area one can enjoy a little demi-sec pick me up at your leisure before the rest of the world jump onto the Ritzling band wagon. Either way can only bring more happiness, no?

Veuve Clicquot NV

It's been a dogs age since I reviewed any Champagne so when the girls suggested we went down to Capri for a cheeky glass of Veuve Clicquot I hot footed it down there.

It's really easy to forget about the big brands as they are everywhere and one assumes that everyone will have tasted it. As my friend Ging says, "Assumption is the mother of all f#%k ups" so one review coming up...

Tight, tiny bubbles formed some fine beading on the rim and the nose had rich and toasty notes with stone fruits, lemon, bread and biscuits coming through. On the palate I found it a little youthful and the dosage slightly clunky, maybe to try and even out the green flavours. 

That aside the toastier notes from the nose do make it through onto the palate and hints of lemon, quince and honey combine to make the youthfulness less obvious. I would probably say this non-vintage could do with spending a bit more time ageing before release to be shown at its full glory.

No:27 Trillians 2007, Paulett Wines

As regular readers of my sparkling wine shenanigans will know I am currently in the midst of a love-in with sparkling riesling. Luckily for me this also coincides with the 100 Aussie sparklers that I am currently gleefully wading through. 

Number 27 is Trillians a sparkling riesling from Paulett Wines.  I tasted it on what has turned out to be one of the last hot days of summer. We had the barbecue fired up and even the small one had her own little burger so she could join the party before her folks went out. So with the child in bed, the parents dispatched to their date night I sat back with what was left of the Trillians.

I stand by my current love-in of sparkling Riesling, this was a real treat. Four years old and made in the charmat method with fruit sourced from the Polish Hill River area in the Clare Valley this is a ripe and juicy treat. Trillians is the name of the hill where the winery sits.

On the nose apples, pears, limes and orange blossom abound to be mixed with honey, papaya, apricot and guava on the palate all wrapped up with a fine yeastiness. With a rich and creamy mouth feel this had a hint of residual sugar that made the wine ripe and fruity in the mouth rather than sweet. It went really well with the home made burgers loaded with beetroot and cheese but also hit the spot on its own as I relaxed once everyone had gone.

Another triumph for the sparkling Riesling, hurrah!

Quartz Reef Methode Traditionnelle NV

Many years ago when God was a boy and dinosaurs roamed the earth I tried Quartz Reef Pinot Noir at Majestic HQ for our first training day. It was a good day. When I discovered that they made a sparkling wine it was time to bring out the happy dance.

For those who don't know Duke Carvell's in Wellington it's a lovely little bistro situated just off  Cuba Street with a fairly awesome wine list and a friendly team. Slightly more importantly they have a comfortable amount of interesting wines by the glass including the Quartz Reef.

 

A blend of 76% Pinot Noir and 24% Chardonnay with the fruit sourced from Bendigo in Central Otago this sparkling is made in the traditional method with the second fermentation taking place in bottle.

Pale lemon with tiny, fast moving bubbles the nose is a delicious mix of apples, bread, yeast, honey, citrus  and wild strawberry. At this point I knew I was in for a treat and the palate didn't disappoint. Ripe apples, biscuit, grapefruit and honeyed pineapple add to the flavours present on the nose making a really classy and elegant glass of bubbles.

This is the first New Zealand sparkler I have tasted from Central Otago and it is good to know that alongside all that world renowned Pinot is some seriously good sparkling. I'm not sure if much of this leaves the country but if you happen to stumble across the Quartz Reef Methode Traditionnelle wherever you may be don't let this gem pass you by. Bring on the happy dancing!