Think sparkling wine only means white or rosé? Think again.
From Italy's legendary Lambrusco making a stylish comeback in natural wine bars, to Australia's bold sparkling Shiraz dominating BBQ culture, to French winemakers experimenting with native red grapes, bubbles are shaking up the sparkling wine world. While most people still picture pale golden fizz in a flute, the most exciting trend today might just be sparkling wines in deep ruby and crimson shades.
This isn’t your grandmother’s sweet Lambrusco from the 1970s. Today’s sparkling red wines are dry, sophisticated, food-friendly, and breaking every expectation you had about bubbles.
Whether it’s a bone-dry Italian Lambrusco paired with cheese and charcuterie, or a playful sparkling Négrette at your next party, sparkling reds are here to surprise. At Forest Wines, we love watching customers go from skeptical to curious to fully converted; especially when they come back asking for more because their red fizz made a splash at dinner.
So, ready to discover sparkling red wines?
The Basics: What is Sparkling Red Wine?
Sparkling red wines are made the same way as white or rosé sparkling wines, using three main methods:
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Méthode traditionnelle: Secondary fermentation in bottle, like Champagne, where added yeast and sugar trap CO₂ to create bubbles.
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Charmat method (tank method): Secondary fermentation happens in pressurized tanks, then the wine is filtered and bottled under pressure.
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Pétillant naturel (ancestral method): A single fermentation where natural CO₂ is trapped in the bottle, creating light fizz and often a cloudy appearance from sediment.
Most red grapes can be made sparkling, from fresh and fruity Lambrusco to bold Australian Shiraz. Pinot Noir, famously used in Champagne, also works beautifully with bubbles. Styles range from bone-dry to dessert-sweet, making sparkling red wine versatile for every season and occasion.
👉 Check out our Sparkling wine collection or browse our pét-nat wines for delicious picks.
How to Serve and Pair Sparkling Red Wine
Like other sparklings, sparkling red is best served chilled—but not too cold, to avoid exaggerating tannins. Chill for about 30 minutes before serving, aiming for 8–12°C to keep it refreshing yet flavorful.
Pairing is where sparkling reds shine. Their acidity cuts through rich foods, bubbles cleanse the palate, and tannins handle hearty dishes. They’re incredibly versatile:
Perfect Pairings
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Pizza & pasta: Especially with meat sauces → try with Camillo Donati Lambrusco Rosso
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BBQ & grilled meats: Cuts through char and fat → pair with La Pamelita Sparkling Red
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Charcuterie boards: Classic Italian match → serve with Casa Belfi Vino Rosso Frizzante
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Spicy cuisine: Fruit balances spice, bubbles refresh → go for Roc’Ambulle Pet Nat
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Fried foods: Acidity slices through oil → a glass of Gaia Quoi Pet Nat works wonders
The Big 2 Styles You Need to Know
Lambrusco (Italy)
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Character: Dry to off-dry, bright berry fruit, high acidity
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Perfect with: Pizza, pasta, charcuterie, rich and fatty foods
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Modern revival: Once seen as sweet and simple, now made in elegant dry styles by serious producers
👉 Discover our Lambrusco wine, fresh, fruity and biodynamic.
Australian Sparkling Shiraz
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Character: Full-bodied with dark berry, spice, and chocolate notes
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Perfect with: BBQ, aged cheese, spicy dishes
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Fun fact: A 150+ year tradition in Australia, now made worldwide
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Serving tip: Enjoy slightly warmer than other sparklings (8–10°C)
👉 Explore bottles like La Pamelita Sparkling Red, an Aussie-inspired Shiraz made in Spain.
Our Favourite Sparkling Red Wines
La Vignereuse “Gaia Quoi” Pet Nat
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Juicy Syrah pét-nat with strawberry, raspberry, sour cherry and a smoky touch. Creamy, vibrant bubbles.
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Perfect as an aperitif or with shellfish and light bites.
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A rare sparkling Syrah, made naturally and without sulphur in Gaillac by rising star Marine Leys.
Casa Belfi Vino Rosso Biologico Frizzante
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Fresh, lightly sparkling Raboso with cherry, raspberry and earthy spice. Slightly wild, tangy acidity.
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Ideal with antipasti, charcuterie, white meats and veggie dishes.
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A biodynamic, unfiltered frizzante showcasing an indigenous Venetian grape in raw form.
Roc’Ambulle Pet Nat, Domaine Le Roc
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Low-alcohol Négrette pét-nat with redcurrant, strawberry and rhubarb. Soft, playful bubbles.
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Lovely as an aperitif, with fruit desserts, salads or soft cheese.
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A revival of rare Négrette, offering a fun and unique sparkling from Fronton.
La Pamelita, Lobban Wines
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Traditional-method sparkling red (Syrah & Garnacha) with berries, figs, clove and thyme. Dry and fruit-rich.
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Great with grilled meats, blue cheese, spicy dishes or dark chocolate.
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An Australian-inspired sparkling Shiraz from Spain, aged on lees for extra depth.
Camillo Donati Lambrusco Rosso
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Deep, dry Lambrusco with plum, cherry, earthy spice and gentle tannins. Lifted by frizzante bubbles.
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Ideal with cured meats, tomato pasta, grilled meats or mushrooms.
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A biodynamic Lambrusco that breaks the sweet stereotype with real complexity.
Conclusion
Sparkling red wine is everything we love about wine: tradition with a twist, food that brings people together, and delicious surprises. Stop playing it safe with the same old fizz, your next adventure should be ruby-red and sparkling.
👉 Explore our Sparkling wine collection or browse our pét-nat wines for more options.
Sparkling Red Wine FAQs
Is there a fizzy red wine?
Yes! Classic examples include Lambrusco from Italy, Sparkling Shiraz from Australia, and modern pét-nats made from local red grapes.
What is sparkling red wine called?
It depends on the region: Lambrusco in Italy, Sparkling Shiraz in Australia, or “pétillant naturel” for ancestral-method reds.
Do you serve sparkling red wine chilled?
Yes, serve sparkling red chilled at 8–12°C. Too cold can exaggerate tannins, while slightly warmer brings out the fruit and spice.
How do you drink sparkling red wine?
Just like sparkling white: chilled, in a wine glass (not a flute) to allow aromas to open. Pair with food or enjoy on its own.
What food goes best with sparkling red wine?
It pairs beautifully with pizza, pasta, charcuterie, BBQ meats, spicy food, and fried dishes. The bubbles cut through fat and spice, making it very versatile.
Is sparkling red wine sweet?
Not always. Modern Lambrusco and many natural pet nats are bone-dry, while some Australian Sparkling Shiraz can be richer and fuller.
Why should I try sparkling red wine?
It’s unique, versatile, and full of surprises. Sparkling reds combine the structure of red wine with the freshness of bubbles; perfect for adventurous wine drinkers.
