USA Flashcards
(19 cards)
Overview of USA:
-
Historic production since the 19th century
- Early producers: Haraszthy, F. Korbel & Bros.
-
Modern era begins in 1965
- Schramsberg made the first Blanc de Blancs Brut
- First commercial use of Chardonnay in U.S. sparkling wine
-
1970s boom
- Champagne and Cava houses invested (e.g. Moët & Chandon – Domaine Chandon, 1973)
- Sparked growth of traditional method production
-
Production methods:
- Mostly traditional method
- Some tank method
- Small amount of Pét-Nat
-
Regions:
- Primarily California
- Also Oregon and Washington State
USA: Style/Quality/Prices:
Traditional method
* Chardonnay and Pinot Noir blends:
* good to outstanding
* prices from mid to super-premium
- medium intensity
ripe apple and lemon
brioche and/or biscuit autolytic notes - medium (+) acidity
- typically Brut style
- few producers also use Meunier but far less commonly than in Champagne.
tank method
* additional fruit flavours (raspberry, peach, etc.)
* often Extra Dry (noticeable RS)
* inexpensive to mid-priced
*Pet Nat wines are made
Growing environment: California (overall)
Climate & Viticulture:
-
Low rainfall during the growing season
- Drought risk → Irrigation (typically drip) often necessary
- Lack of autumn rain → allows longer hang time if desired
-
Cooling influences critical for quality sparkling wine:
- Cold California Ocean Current cools coastal areas
- Coastal mountains offer protection but also channel cool air
- Fog and breezes drawn inland from the Pacific toward the hot Central Valley
- Cooling strongest in the evening and morning
- Result: retained acidity, moderate alcohol, and ripe flavours
USA Growing grapes: varieties and sourcing vs suitability
Grape Varieties:
-
Premium traditional method wines
- Mostly Chardonnay and Pinot Noir from coastal regions
-
Tank method wines
- Broad range including Pinot Gris, Pinot Blanc, Sauvignon Blanc, Viognier, Syrah, Tempranillo
- Sourced from warmer inland regions, picked early
- May require residual sugar to balance under-ripe flavours
Suitability:
- Cooler coastal zones are ideal for premium sparkling wine production due to balance of ripeness, acidity, and alcohol.
California: Anderson Valley (Mendocino County)
Anderson Valley AVA – Very Cool Climate Sparkling Region
-
Location & Climate:
- Northwest part of the AVA lies close to the Pacific Ocean
- Navarro River Valley channels cool ocean breezes and fog inland
- These moderate temperatures and reduce sunshine hours up the valley
- Wide diurnal temperature ranges help maintain high acidity
-
Viticultural Impact:
- Ideal conditions for sparkling wine production due to cool climate and acidity retention
-
Production Highlights:
- Home to Roederer Estate (established by the Champagne house Louis Roederer)
- Local still wine producers often make small quantities of sparkling wine
- Many wineries outside the region purchase Anderson Valley grapes for their sparkling wines due to high quality and cool-climate character
California: Russian River Valley (Sonoma County)
Cool conditions+ Cool breezes and fog
cooling influences both via the river and through the Petaluma Gap in the coastal mountain range.
home to the sparkling pioneer, Korbel.
California: Carneros (Sonoma and Napa counties)
Carneros – Sparkling Wine
- Southern Napa, not coastal but cooled by San Pablo Bay.
- Located on valley floor.
- Home to Gloria Ferrer (Freixenet) & Domaine Carneros (Taittinger).
California: Napa Valley (Napa County)
Napa Valley – Sparkling Wine
- Mostly too hot (low acid, overripe); few suitable sites.
- Schramsberg founded here, now sources cooler fruit (e.g. Anderson Valley).
- Carneros: cooler zone, some still grow/source locally.
- Others blend Napa + cooler region fruit.
- Mayacamas (W), Vaca (E) trap heat.
- Napa mainly a brand/production base today.
California: Monterey (Monterey County)
Monterey – Sparkling Wine
- 1940s: Winkler & Amerine identified Monterey as cool Zones 1–2 (ideal for Chardonnay & Pinot Noir).
- Development followed, focused in northern Salinas Valley, open to cold ocean (due to deep offshore canyon).
- High diurnal range = retains acidity.
- Sparkling vineyards mainly near coast (less wind inland).
California: Edna Valley and Arroyo Grande (San Luis Obispo County)
Mountains in east-west orientation, promoting flow of cool ocean breezes
2 AVAs in coolest part of San Luis Obispo
proximity to the coast and the cold ocean.
California: Santa Maria Valley and Sta. Rita Hills (Santa Barbara County)
Santa Barbara County – Sparkling Wine
- Winkler & Amerine: large areas are cool Zones 1–2.
- East–west valleys (Santa Maria & Santa Ynez) channel cool ocean breezes and fog inland.
- Low-lying areas often fog-covered, ideal for Chardonnay & Pinot Noir for sparkling.
California: Lodi (San Joaquin County)
Lodi – Sparkling Wine
- Between Sacramento & San Joaquin Valleys: Too warm for premium sparkling wine.
- Lodi: Cooling breezes from Sacramento Delta and SF Bay.
- Weibel: Produces large volumes of tank method and flavored sparkling wines.
Growing environment, grapes, styles: Washington State
Washington State – Sparkling Wine
-
Second largest producer in the USA;
Chateau Ste. Michelle largest producer. - Northerly latitude and high diurnal range: ideal for high acidity in sparkling wine.
- Grapes: Chardonnay, Pinot Noir, Pinot Meunier, and some single varietals (e.g., Müller Thurgau, Riesling, Gewurztraminer).
- Styles: Blanc de Blancs, Blanc de Noirs.
- Price: mid priced
- Climate: Long daylight, consistent summer temperatures, rain shadow from Cascade Mountains.
- Irrigation: Necessary, relying on river water.
- Winter freeze: Can cause up to 50% crop loss.
Describe the growing environment: Oregon (Willamette Valley)
Oregon – Sparkling Wine
-
Climate: Cool breezes from the Pacific Ocean and dry, sunny days with cool nights.
Willamette Valley, fruit ripens slowly, retaining high acidity. - Sparkling Wine: Increasingly added to the state’s offer of Pinot Noir and Chardonnay.
- Pioneer: Argyle, the largest specialist producer.
- Non-specialist wineries: Can rely on experts like Radiant Sparkling Wine for technically demanding processes.
- Southern Oregon: Sparkling wine also produced in valleys.
USA: winemaking
-
Premium:
- Traditional method
- Often blend range of base wines (e.g. high acidity with ripe fruit but low acidity)
- Extended lees time (e.g. 3+ years)
- Adds intensity to autolytic notes & cost
- Blanc de Noirs: typically Pinot Noir (more common in USA than EU)
- No specific Blanc de Noirs regs in USA (unlike EU)
- Some blend black-skinned with small % of white grapes (e.g. Schramsberg: 10% Chardonnay)
- Small batch sparkling wines sold through tasting rooms or DTC
- Specialist custom crush facilities for services (e.g. Rack & Riddle, Brut Custom Crush)
-
Inexpensive:
- Tank method
USA: labelling law
- Historical US producers label sparkling wines as ‘Champagne’
- US govt allows use of ‘Champagne’ term for brands established before 2006, if geographic origin included (e.g. California Champagne)
- New US brands post-2006 cannot use ‘Champagne’ term
USA: players
-
Specialist sparkling wine companies:
- Founded by Champagne & Cava houses
- Distribute across the USA & export small quantities
- Example: Roederer Estate
-
Small batch premium sparkling wine producers:
- Sold at cellar door, DTC, winery restaurants, or locally
- Example: Schramsberg
-
Large wine companies producing inexpensive sparkling wines:
- Part of larger wine range
- National & international distribution
- Examples: Barefoot, Cupcake
USA: Production:
2020: around 12,500,000 cases of sparkling wine w
83% produced in California
45% of total shipments of sparkling wine in the USA in that year
USA consumption
-
Sparkling wine consumption:
- Grown steadily for 15 years
- Californian sparkling wine lost market share to imported wines, especially Prosecco
-
Past:
- Sparkling wine seen as special occasion-only
- Large domestic brands dominated
-
Now:
- Millennials less bound to American brands
- Perceive foreign wines as more authentic, opening doors to imported sparkling wine
