Australia’s top champagne-loving suburb has been revealed alongside expert tips on how to tell the difference between champers and sparkling wine.
According to Cellarmasters, Mosman residents in Sydney’s affluent north shore top the list of postcodes that order the most champagne and sparkling wine in the whole country.
‘Most people love champagne and it has a pedigree of quality and luxury, but there are some fantastic Aussie sparkling wines that are up for the challenge of being just as good – if not better – than champagne,’ General Manager at Cellarmasters Ben Copeman-Hill said.
According to Cellarmasters Mosman residents in Sydney’s affluent Eastern suburbs top the list of postcodes that order the most champagne and sparkling wine in the whole country
Wine Australia has reported that Australian exports of sparkling beverages totaled $30 million last year, with 35 per cent of these wines going to the United States, 15 percent being sent to China and 14 percent to Japan.
Part of the reason our sparkling wines are so popular is because the grapes flourish best in a cold climate, making Tasmania one of the most profitable growing areas this side of the southern hemisphere.
‘Australian sparkling is becoming more renowned around the world for being a great and affordable alternative to champagne,’ Cellar Director at Cellarmasters Christine Ricketts said.
‘Australian sparkling is becoming more renowned around the world for being a great and affordable alternative to champagne,’ Cellar Director at Cellarmasters Christine Ricketts (pictured) said
While it can be difficult to tell the difference between Champagne and its sparkling wine counterpart, there are a few key differences
While it can be difficult to tell the difference between Champagne and its sparkling wine counterpart, there are a few key differences.
Champagne famously gets its name from the French region it’s made in, which has 20,000 growers working on more than 70,000 acres of land just outside Paris.
Other than a geographical variance the biggest difference in the taste of some Champagnes are Vintage versus Non-Vintage (NV).
Vintage Champagne means the grapes come from a specific year, and only quality years make it to vintage, so this makes up for a very small percentage of champagne.
However as the Champagne region covers 76,000 acres of land and is home to close to 20,000 growers, there are many differences between styles in the region and the way the Champagne is made
Non-vintage champagne contain grapes from different years of harvest and is the most common type of Champagne. NV champagne is kept on lees (that is, fermented in the same bottle it is sold in) for at least 15 months, whereas Vintage Champagne has to be kept in lees for at least three years.
In terms of ‘popping a bottle’, if you’ve ever been afraid of removing the cork yourself, there is some reason to be. They can reach speeds of up to 64km/h when removed, and account for 24 deaths annually.
The majority of sparkling wine in Australia is made from Pinot Noir and Chardonnay grapes – which are also used in making Champagne.
And if you ever leave your sparkling out on the bench too long you can revive the bubbles by adding sugar to your glass before pouring the liquid in.
To celebrate International Champagne Day on October 20, a ‘Battle of the Bubbles’ event will be held between 11am and 3pm at Boronia House on Military Road, and is free to the public.
Those who participate will be asked to blind taste champagne and sparkling wine and give the verdict of which one they prefer. At the end of the tasting, the votes will be counted and a winner will be crowned.