RKS Wine: A Sparkler from Chile: Low on the Totem Pole?

For sparkling wine the kings of the castles are supposedly those made by the Traditional Method which involves secondary fermentation in the bottle. Sometimes the Traditional Method is referred to as the Champagne Method as that is how Champagne is made. The Charmat Method is far cheaper as it involves placing the wine in large pressurized tanks for its secondary fermentation. The bubbles are usually larger and the final product is thought of having less finesse that wines produced by the Champagne Method. To be fair perhaps you just want something cold and bubbly for refreshment purposes. Perhaps you are hot and steamy after gardening the Charmat Method may just do the trick! Plus it is usually $5 cheaper than let’s say a Crémant.

What says the Undurraga Royal Brut Sparkling Rosé from Chile? It is 100% Pinot Noir.

Friendly and approachable aroma of raspberry, strawberry, cherry and watermelon. It is like being on a summer picnic. On the palate it is crisp but not bone dry with cutting acidity you often experience with wines made by the Traditional Method. Loads of cherry and watermelon with a twist of ginger and tomato. Almost a spicy finish. Quite impressive for a Charmat. And yes great on a hot summer day after some intense gardening where a special reward is called for while you sit satisfied with your effort. I like this with an Italian Asian fusion dish. Sautee snow peas until vibrant green. Remove and throw in ginger, garlic, scallions and cashews with a drizzle of sesame seed oil. Then throw in some shrimp. Serve over spaghettini tossed in pesto. My invention of a couple of decades ago I recently revived to great acclaim. The pesto was from my own basil.

(Undurraga Royal Brut Sparkling Rosé (Non-Vintage) D.O. Valle de Leyda, Viña Undurraga, Talagante, Chile, $14.95, Liquor Control Board of Ontario # 10580, 750 mL, 12.5%, RKS Wine Rating 91/100).

Published by Robert K Stephen (CSW)

Robert K Stephen writes about food and drink, travel, and lifestyle issues. He is one of the few non-national writers to be certified as a wine specialist by the Society of Wine Educators, in Washington, DC. Robert was the first associate member of the Wine Writers’ Circle of Canada. He also holds a Mindfulness Certification from the University of Leiden and the University of Toronto. Be it Spanish cured meat, dried fruit, BBQ, or recycled bamboo place mats, Robert endeavours to escape the mundane, which is why he has established this publication. His motto is, "Have Story, Will Write."

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