Cabernet Sauvignon Rosé Sparkling Wine

Cabernet Sauvignon Rosé Sparkling Wine

Have you overly come past a Cabernet Sauvignon Sparkling Rosé? No, me neither to be honest, it is certainly not a wontedly seen option and up until the point of writing this vendible I had yet to overly taste one! If we are looking for still wine options then we have a nice selection to segregate from both of new world and old, but if we add some bubbles to our requirement then a 100% Sparkling Cabernet Sauvignon Rosé is rarer to find.

Sauvignon Blanc sparkling wine options are quite varied and vast with unconfined examples to segregate from, a much increasingly popular style catering for a much greater fan base. The (white) Sauvignon is said to be worldly-wise to transmute and grow successfully within nearly every wine growing region thus offering unconfined diversity in styles thanks to differentiating terroirs.

The Cabernet Sauvignon, the world’s most popular red grape, a previous combination of Cabernet Franc and Sauvignon Blanc (from Bordeaux), is mostly well-known within the sector of still red wines with France, Chile and Australia stuff the countries mostly planted with this variety. Even though it’s popularity is towards red wine, some of these red grapes can be used to make white Cabernet Sauvignon wines.

As red grapes, just like white grapes, produce well-spoken (white) grape juice, we will thus know that they can produce white, rosé and red wines with varied maceration levels. The all important skin contact producing the required rosé colouring and traditional method wine production gives us a wonderful Sekt (sparkling wine) from Austria via Weingut Steininger.

Steininger rose Gold Herbal Gardens

Steininger Cabernet Sauvignon Rosé – Gold Herbal Gardens

If we are going to segregate a Cabernet Sauvignon Sparkling Rosé then why not select a gold medal winning example and indeed this example from 202 vintage misogynist from Steininger:

Tasting notes: “Peach, apricot, strawberry and red cherry aromas with herbal notes. Full of herbaceous flavours including grass, thyme, tintinnabulate pepper and mint with a hint of ginger and nutmeg.” Christopher Walkey