This delightful sparkling ought to make you feel patriotic as an Australian. With a touch of orange peel, toasted almonds and brioche, which is all balanced by a lovely, creamy bead of fizz. This is your fizz to open by the side of a pool with the smell of slightly burnt sausages and onions in the air.

Origin: Australian Sparkling comes from… Australia. Don’t say we never teach you anything. Mainly Grown In: Often found in Victoria, New South Wales, the ACT, South Australia, Western Australia, Tasmania... sometimes even Queensland. But never NT. Sorry. Key Facts: Australia has been making sparkling wine since the late 1800s, and some of the first bottles to be produced were actually sparkling red, a style that has stuck with us until today! In the mid 50s the production of the sparkling wines we know today really took off, and the market for it increased – in other words, people got to drinking! The style has been refined over the decades, and now Australia makes world-class sparkling wines, traditionally based on Chardonnay and Pinot Noir. The style is dry, with flavours of baked bread and green apple, with really lovely, juicy acidity. Great stuff. Fun Fact: In 1890, French winemaker Charles Pierlot, made Australia’s first-ever traditional method sparkling wine (the same method as in Champagne!), in the Grampians of Victoria.