Turn sparkling red wine into liquid dessert with this adults-only twist on the classic ice-cream float.
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The novelty of a spider is undeniable, especially during summer holidays. The refreshing treat combining soft drink and ice-cream has long been a hit with kids, but it was only a matter of time before playful adults across Australia swapped softies for sparkling wine.
Like most nostalgic Aussie creations, the Sparkling Red Spider is light-hearted, fun, and a hit during the party season.
Sparkling red wine spiders are the summer treat you never knew you needed.Ben Macmahon
A star is born
The history of Australian sparkling red wine dates back to the 19th century, when European migrants arrived with ancient knowhow. The likes of Best’s Great Western in Victoria forged the way Down Under with sparkling shiraz production documented from the 1890s.
“Sparkling red has been an old Australian tradition for well over 100 years,” says Coonawarra vigneron Brian “Prof” Lynn. “We’re probably the only silly nation that takes a really good red and puts it through bottle fermentation (champagne method) to make what is basically a red champagne.”
Lynn’s wine brand Majella has been known for its South Australian Sparkling Shiraz since 1995.
“After the wine has fermented, we age it in old French barrels for about five months to give some nice complexity to the middle palate,” Lynn says. “We then put it through the bottle fermentation stage for anything between 12 and 18 months to give it a nice fine bead. When sparkling red is dead dry, it’s a bit sour and unpalatable, so traditionally the wines are sweetened using a little dose of Australian vintage Port.”
Hugh Hamilton CEO Mary Hamilton with their Sparkling Shiraz Saperavi.Ben Macmahon
The perfect pair
Sparkling shiraz is the drink for all seasons. “You can drink it with breakfast, particularly bacon and eggs,” Lynn says. “It also goes well with fish and chips, pizza, Asian food, spicy food, and all cheeses. You can have it as an aperitif or a digestif.
“Ice-cream on our sparkling red is one thing I’ve never done, but I reckon it would taste good. Sparkling shiraz is Australia’s gift to the wine world, but we can’t get stuck in the past, so experimentation is a good thing.”
Don’t be afraid to experiment
Medium to sweet sparkling red works well. Varieties such as Saperavi are worth a whirl. Pioneering Australian family winery Hugh Hamilton Wines is dedicated to exploring the Georgian grape’s potential in McLaren Vale and recently released a non-vintage Sparkling Shiraz Saperavi.
“Saperavi is known for its intense colour and flavour,” says Hugh Hamilton CEO Mary Hamilton. “It’s also got this lovely ‘jube-y’, juicy, fresh deliciousness. It’s a lot of fun and great with ice-cream because it’s more primary-flavoured rather than aged characteristics. Playfulness is OK. Remember, it’s alright to liven things up.”
Tips for the perfect sparkling spider
Vanilla ice-cream is best, and avoid anything with too many chunky floaters (like cookie dough ice-cream)Make sure the wine and serving glass are cold, or you’ll end up with a gooey messHave fun. This is a boozy dessert, not brain scienceGarnish with cherries, a fun straw and a spoon for scooping
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