Bubbles. Fizz. ‘Champers’. No matter what you call it, sparkling wine can’t help but evoke a sense of excitement in people as they hear the gentle hiss of a bottle being opened. With a resurgence of the traditional ways of making sparkling, there’s never been a more exciting time to enter into the world of fizz, from classic French styles to lively left-of-centre drops.
SPARKLING WINE
1 2006 Arras ‘E.J. Carr’ Late Disgorged, Tasmania, $200 This is the ninth consecutive release of this extraordinary wine, named after the “Godfather” of sparkling wine in Australia, Ed Carr. It seems almost impossible that a 15-year-old sparkling wine could be fresh and vibrant, but that is the magic of this Tasmanian bottle from what is easily Australia’s best house of sparkling. houseofarras.com.au
2 NV Jo Landron Brut ‘Atmosphères’ Muscadet, France, $51 A blend of 75 per cent folle blanche and pinot noir grapes from vineyards that are up to 30-years-old, and made in the traditional Champagne method, this sparkling wine is consistently delicious year after year. Its fragrant floral nose and bright citrus notes would pair wonderfully with a combination of summertime salads. differentdrop.com
3 2021 Usher Tinkler ‘La Volpe’ Prosecco, Hunter Valley, NSW, $35 Sometimes you need a sparkling wine filled with tropical fruit notes alongside a lively bubble that’s perfect for cheese and salumi grazing boards. This high quality, reasonably priced prosecco comes from the effortlessly cool Usher Tinkler – buy a dozen and have it ready for any occasion. ushertinklerwines.com
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
