The Chook Spark Shiraz

The Chook Spark Shiraz is a sparkling red from Massachusetts, made by Esplanda. It belongs to a small, distinctive style: red sparkling wine built on Shiraz. The name points to the grape, and the category confirms the bubbles. Most bottles in this style pour deep purple-red with a pink or magenta foam. Expect dark fruit such as blackberry, plum and black cherry, possibly with pepper or a savory edge, as Shiraz often has. The producer's own notes aren't listed here, so treat that as the typical profile for the style rather than a measured description of this bottle. Dryness, sweetness and oak treatment vary a lot between sparkling reds, so check the label or ask in store if that matters to you. On the palate, sparkling Shiraz usually has more body and grip than a white or rosé sparkler. The bubbles lift the dark fruit and help keep the tannin from feeling heavy. Acidity tends to be moderate, and the finish is generally fruit-led with some lingering spice. Wines like this are normally made to drink soon after release, so plan to open it within a year or two of purchase rather than cellaring it. There is no need to decant. Pouring it straight from the bottle keeps the fizz intact. Serve it chilled but not icy, around 7 to 10°C (45 to 50°F). That is cooler than a still red and warmer than a typical brut, which keeps the fruit expressive and the tannin soft. About two hours in the fridge, or 30 minutes in an ice bucket, usually gets there. A tulip-shaped sparkling glass or a standard white wine glass works well. A narrow flute will hold the bubbles but tends to mute the aromatics of a red grape. At the table, sparkling Shiraz suits foods that would normally call for a medium-bodied red but benefit from a refreshing lift. Try it with grilled sausages, burgers, barbecued ribs, roast duck or a charcuterie board with cured meats and sharp cheddar. The bubbles also cut through rich, fatty dishes like pulled pork and fried chicken. If the bottle leans slightly sweet, as many in this style do, it also works with spiced dishes and with dark chocolate or berry desserts.