Joy and I had the opportunity to enjoy a socially distanced tasting of sparkling wines at Accent on Wine in Summerville as we headed into the recent holiday season. Vinny Wedderspoon organized a program that took a meandering, fascinating, and unique ‘sparkling’ route to traditional champagne. His goal was to offer an experience that allowed participants to realize that knowledge of sparkling wine needs to extend beyond Prosecco, Cava, and those wines originating in the Champagne region. Vinny succeeded.
One of the stars of the tasting was The Chook Sparkling Shiraz from Australia’s Black Chook.
Black Chook (Australian for chicken) is part of McLaren Vale’s Galvanized Wine Group. Founded and owned by McLaren Vale native Tony Parkinson, and managed since 2013 by well-regarded winemaker Alexia Roberts, the group began its existence in 1991 with 80 acres of Shiraz. Shiraz, of course, is the McLaren Vale signature grape. All Galvanized Wine Group reds are estate grown.
Parkinson’s parents owned an almond orchard in McLaren Vale. Parkinson did not join the almond business (made his fortune in advertising), he and wife, Susie, chose to relocate their family from Adelaide to Penny’s Hill located in McLaren Vale. Penny’s Hill, Black Chook and Thomas Goss are all owned by Parkinson and managed by Alexia Roberts. The Goss wines are named for one of the McLaren Vale’s largest landholders, some of which is now owned by Tony Parkinson. Both Penny’s Hill and Thomas Goss wines have limited U.S. distribution.
McLaren Vale, located in South Australia, with ideal soils, and noted for a Mediterranean climate, has been producing wines since the mid-18th century.
The history origins of Shiraz (Syrah in the Rhone) are murky. However, it is known that James Busby, a Scotsman, transported the first Shiraz cuttings to Australia in the late 1830s. We know that the was first Shiraz was planted in South Australia in the mid-19th century, and we know that Shiraz now constitutes more than 50% of the grapes harvested in the region.
The Chook version was first introduced to the U.S. market in 2004 with a Shiraz/Viognier blend. You can find the Shiraz/Viognier nationwide for around $20. The Chook Sparkling Shiraz soon followed.
Sparkling wine can be vinified from virtually every grape varietal.
Lambrusco, the most well-known of non-Champagne sparkling wines, is produced in Northern Italy’s Emilia-Romagna (Parma and Modena) region from four grape varietals that all begin with the term Lambrusco. We are most familiar with the sweeter version Lambrusco (11.5% ABV). However, there are also dry versions of the wine.
The often sweeter Lambrusco is known to pair well with desert. The Chook (at 13% ABV) offers a far broader range of food pairings.
Black Chook’s Sparkling Shiraz is produced from wines aged from 3-5 years in French Oak thus offering depth and length, as well as some younger juice that, as the winemaker suggests, “adds lush and juicy fruit to the palate”.
Sparkling Shiraz is made in the same manner as Champagne. They are bottled fermented, aged on lees, and allowed to ferment in bottle.
James Suckling awarded The Chook 90 points suggesting that you will find “lots of licorice and tea leaf with meat and blackberry aromas”. He is right. You will also find nice body and a ‘velvet’ mouthfeel.
Think about pairing this one with red sauce pizza and BBQ. Serve it slightly chilled…not cold. Do not cellar these wines. They are ready to drink.
The Chook is distributed nationwide for around $20.
If you are looking for something different that will work with comfort food I would suggest trying a Sparkling Shiraz. The Chook would be an excellent choice.