Sweet Shiraz

[Randy Caparoso]

Three things:

1. Red wines called Shiraz (mostly from Australia, although there are some Syrrahs bottled as Shiraz in California) are virtually never sweet, but dryer than a desert. This is because of the way red wine is typically made -- fermentation goes all the way to dryness.

2. The Australians actually make something called "Sparkling Burgundy" or "Sparkling Shiraz" which are sometimes seen in the U.S. Like sparkling wines, they are often balanced out with little doses of sugar to enhance the fruitiness, and their beautiful to see pouring into a glass -- lots of deep blue-red liquid crackling with bubbles. Fox Creek and d'Arenberg are two brands seen in various parts of the U.S.

3. The Aussies have also been known to use the Shiraz grape to make Ports, which are very sweet, fortified red wines (meaning, the alcohol from natural grape fermentation is boosted up to 18% or more alcohol by the addition of brandy). You don't see very much of this in the U.S., but if it sounds good to you you might want to plan a trip Down Under soon!

[This message has been edited by Randy Caparoso (edited 04-06-2002).]