Food & Occasion

Tasmanian sparkling wine pairs well with what the island pulls from the sea. Oysters are a natural match, as are scallops—known in Tasmania as scallop pie—and Ocean Trout, a trout from saltwater farms that tastes similar to salmon. The acidity cuts through the salt and fat, and the fine mousse cleanses the palate between bites.

Cheese works too. Soft cheese with a white rind, such as a creamy Brie, softens the acidity. Those who prefer something bolder might go for fried seafood or smoked fish, since carbonation and acidity keep the flavors cleanly separated.

One distinctive feature is the calendar. In the Southern Hemisphere, Christmas falls in summer, and New Year's Eve is celebrated outdoors. Hobart is the destination of the Sydney-Hobart yacht race, which starts every year on Boxing Day. Around New Year, Hobart hosts the Taste of Tasmania festival, where food and wine take center stage.

This makes sparkling wine more of a summer drink on the island than a winter one. People drink it by the water, with seafood, in the hand of a guest at the festival. Celebrations often happen outdoors, with seafood fresh from the market or the boat. A Brut pairs especially well with oysters, since its acidity matches the salty freshness of the sea. Anyone looking for sparkling wine to pair with food will find few better spots than a table by the water on the island's coast.

Anyone wanting to recreate this at home doesn't need rare ingredients. Good oysters, a fresh trout from the oven, or a piece of ripe soft cheese will do. Pair it with a bottle of Brut made from Chardonnay and Pinot Noir, well chilled, in a tulip glass.