United States

Question 1

United States

History

Answer 1

• Since 19th century
• modern period began in 1965 = Scramsberg produced a BdB Brut sparkling / first commercial use of Chardonnay for sparkling
• 1970’s = many companies owned by Champagne and Cava producers establish themselves (Moet & Chandon = Domaine Chandon in 1973)

Question 2

United States

General info

Answer 2

• Traditional method and tank method + small amount of Pet Nat
• Mostly California + Oregon and Washington State

Traditional method:
- Good to outstanding quality
- mid to super-premium
- Med intensity apple and lemon / brioche and/or biscuit autolytic notes / med+ acidity

Tank method / Pet Nat
- raspberry, peach, lemon, apple / often extra dry / inexpensive to mid-priced

Question 3

United States

Growin enviroment and grape growing

Answer 3

• Chardonnay and PN predominantly grown on coastal regions = cooled by the cold Pacific Ocean
• Cool air from the coast is drawn towards the hotter central valley (bring cool breezes and/or fog along river valleys and gaps in the coastal mountains)
• Ideal for Chard and PN for sparkling = ripe fruit + high acidity + mederate alcohol
• Other varieties (mainly for Tank method): Pinot Gris, Pinot Blanc, Sauvignon blanc, VIognier, Syrah, Tempranillo

Question 4

United States

Most important areas for sparkling in California

Answer 4

Anderson Valley (Mendocino County):
- north-western part of AVA close to the Pacific
- Cool ocean breezes + fog conveyed along the Navarro river = moderate temperatures + reduce sunshine hours
- Wide diurnal range = help retain acidity
- Home to Roederer Estate

Russian River Valley (Sonoma County):
- Cold breezes + fog = cooling influences both via river and through Petaluma Gap
- Home to the sparkling pioneer Korbel

Carneros (Sonoma and Napa counties):
- not on the cooast but gets significant cooling form San Pablo bay
- Home to Gloria Ferrer (Freixenet) / Domaine Carneros (Taittinger)

Question 5

United States

Other areas for sparkling in California

Answer 5

Napa Valley (Napa County):
- Most of it too hot for growing grapes for sparkling wines
- important wineries were founded here = now source grapes elsewhere

Monterey (monterey County):
- Identified as suitable area to grow Chard and PN by UC Davis in 1940’s
- Salinas valley = open to the ocean (particularly cold due to a deep canyon in the ocean floor near the coast)

Edna Valley and Arroyo Grande (San Louis Obispo County):
- 2 AVAs in the coolest part of San Louis Obispo (due to proximity to the ocean)

Santa Maria Valley and Sta. Rita Hills (Santa Barbara County):
- Indentified as cool zones 1-2 by UCDavis
- East-west running Santa Maria valley and Santa Ynez Valley form channels to allow cool breezes and fog into Santa Barbara County

Lodi (San Joaquin County):
- Large volume of tank method (too warm for production of premium traditional method

Question 6

United States

Sparkling in Washington State

Answer 6

• Second largest producer in USA
• Chateau Ste. Michelle = largest producer
• Northerly latitude +high diurnal range = suitable for sparkling
• Chardonnay, PN, PM blends
• Bdb, BdN, + varietal wines from other varieties (Muller Thurgau, Riesling, Gewurztraminer)
• mid-priced

Question 7

United States

Sparkling in Oregon

Answer 7

• Willamette Valley = cool climate = Slow ripening + naturally retained high acidity
• Argyle = pioneer and largest specialist producer
• Non specialist producers rely on specialist companies (such as Radiant Sparkling Wine)

Question 8

United States

Winemaking

Answer 8

Traditional method:
- usually blends of a range of base wines
- usually long lees ageing on bottle (3 years) = intensity of autolytic notes + added cost (therefore price)
- BdN very popular / no regulation regarding addition of a percentage of white grapes in the blend (Schramsberg = 10% Chardonnay added)

Question 9

United States

Wine law and Business

Answer 9

• Term “Champagne” allowed for US brands established before 2006 (GI must be stated on the label)

Different kind of companies:
- Specialist sparkling wine companies (often fouded by Champagne or Cava producers) / small export , mainly USA consumption (e.g. Roederer Estate)
- Wine companies that produce small batch, premium sparkling wine: sold at cellar door or winery own restaurant (e.g. Schramsberg)
- Large wine companies that produce inexpensive sparkling wines: Large, international distribution (e.g. Barefoot, Cupcake)

• more than 12 million cases produced in 2020
• 83% produced in California
• sparkling consumption grown steadily in the last 15 years
• Millennials preceive foreign wines as more authentic = California sparkling wine has lost significant market share to imported wines (expecially Prosecco)