In my recent "Introducing myself" (see Fullbottle) I inadvertently (well, not really) mentioned my love for the sparkling shiraz (fomerly sparkling burgundy but we are not allowed to call them that any more) that we in Australia can produce so well. Mainly made from shiraz, but with a few from merlot, malbec and chambercin, these wines go through the same fermentation processes as champagne and produce wines that when slightly chilled marry so well with Christmas turkeys and hams in our hot December months. The better examples of the style have sour cherry overtones on the palate and finish dry (cheaper ones have residual sugar and can be pretty ordinary), and can command $70-$80 per bottle here in Oz (eg Seppelt Show Reserve Sparkling Shiraz). I would be interested to hear of the experience of others on this wine style - I am not aware of who else makes it (though I have seen some Russian sparkling reds that would have challenged orange juice for the sugar content - not a good experience).