16 USA

Question 1

History of USA Sparkling

Answer 1

• Goes back to 19th C (eg Korbel & Bros)
• Modern period 1965 Schramsberg Blanc de Blanc - first commercial use of Chardonnay in sparkling
• 1973 Moet et Chandon (Dom Chandon) spearheaded Champagne & Cava cos in US

Question 2

USA Sparkling in one card

Answer 2

• Trad / , tank / Pet Nat
• California acc for >half total US sparkling
  
  • Also Oregan, Washington State
• Trad method Chardonnay & Pinot Noir blends (tiny qty Meunier) good
  
  • G - OS qual, prices prem - sprem
  • Med intensity ripe yellow apple and lemon, toasty autolytic notes, med (+) acidity. Typically Brut.
• Tank method, commonly adding fruit flavours (raspberries, peach)
  
  • often in Extra Dry, noticeable RS Cheap - mid price
• A little Pet Nat

Question 3

Comment on the growing environment for SW grape growing in USA

Answer 3

• California
• Premium SW Chard & PN (typically Trad)
  
  • Coastal (cool) regions
    
    • Pacific Ocean brings cool air to Central Valley, breezes, fog on the coast travells along river valleys and thru gaps in mountains
      
      • ideal fro Chardonnay & pinot Noir with ripe flavours, yet high acidity (diurnals) and moderate alcohol
• Tank Method: PG, PB, SB, Viognier, Shiraz, Tempranillo
  
  • If grown in warmer regions, harvested earlier
  • may require RS to compensate for under-ripe flav.

Question 4

Three most important regions in California for Sparkling wine

Answer 4

• Anderson Valley AVA (Mendocino County)
  
  • Close to Pacific, cool breeze/fog up Navarro Valley, moderates temp & sunshine hours, high diurnals - high acidity.
  • Roederer Estate - mostly still, some sparkling.
  • Grapes from this area sold to wineries in other regions for SW
• Russian River Valley AVA (Sonoma County)
  
  • Cool breeze/fog via river and Petaluma Gap.
  • Home to sparkling pioneer Korbel.
• Carneros AVA (Sonoma & Napa Counties)
  
  • Not on coast, but cooled by San Pablo Bay.
  • Home to Gloria Ferrer (Freixenet Cava) & Dom Carneros (Taittinger)

Question 5

Very brief descriptions of 5 lesser Californian wine regions

Answer 5

• Napa Valley
  
  • ​Mostly too hot, but Schramsberg based here
  • Fruit sourced elsewhere.
  • Some producers source from/grow within Napa Valley, others blend Napa fruit with fruit from other regions)
• Monterey
  
  • large areas of “cool Zones” suitable to CH and PN
  • cool areas in northern parts - hi diurnal range
    
    • main influence from Salinas Valley open to ocean
    • ocean is cold due to deep canyon in ocean floor.
• Edna Valley & Arroyo Grande AVAs (San Luis Obsipo County)
  
  • these 2 in coolest part of San Luis Obispo (coast & cold ocean)
• Santa Maria Valley & Santa Ynez Valley (Santa Barbara County) also
  
  • also numerous “ cool zones” from EW running valleys allowing cool breezes tb chanelled in.
• Lodi -
  
  • too warm, but large co’s like Weibel produce lge qties of flavoured SW here.

Question 6

Describe Washington State for Sparkling wines

Answer 6

• Second largest state for sparkling
• Biggest producer by far Chateau Ste Michelle
• Northerly latitude,
  
  • extra daylight hours, high diurnals = light intensity aromas, med-med (+) acidity.
• Chardonnay, Pinot Noir, Meunier blends -
  
  • Styles: Blanc de Blancs and Blanc de Noirs
    
    • also single varietal Muller Thurgau, Riesling and Gewurztraminer
• Very competitively priced, so popular in US

Question 7

Describe Oregon for Sparkling wines

Answer 7

• Willamette Valley
  
  • ​Cool climate - slow ripen and retain high acidity
  • increasingly adding SW to existing Chardonnay and Pinot Noir offering
• Pioneer and largest producer = Argyle.
• If required traditional meth wines can be outsourced to specialists (Radiant Sparkling Wine)

Question 8

Winemaking in United States for Sparkling

Answer 8

• Premium examples trad method; cheaper - tank method
  
  • premiums often blend range of base wines (esp high acid with ripe fruit, low acid)
  • premiums may have extended lees ageing (eg 3 yrs) for toasty autolytic. Adds to cost and therefore price.
  • Blanc de Noirs (esp Pinot Noir) common in US, but no specific regulations as to variety
  • Small batches made by small producers using custom crush facilities

Question 9

Describe USA Wine Industry Producer Profile / Wine Laws / Sales

Answer 9

• Several historical producers use term “Champagne”. Legally permitted for brands established before 2006, and if accompanied by Geo indication. “California Champagne”
• Types of companies producing SW in USA
  
  • Specialist SW companies (founded by Champagne /Cava houses)
    
    • Produce and distribute across USA, exporting small quantities
    • Significant producer - Roederer Estate
  • Wine Co’s who produce small batches of premium
    
    • Sell at cellar door / hospitality, or own restaurant/ locally
    • Signficant producer - Schramsberg
  • Large Wine Co’s prod inexp SW as part of wider range
    
    • have national and international distribution
    • Barefoot, Cupcake.
• 2018/2019 150m btls prod in USA (most fm CA)
  
  • (=12.5m 9l cases)
    
    • met +-45% of demand for SW in USA
    • demand in USA grows, preference is for international SW
    • CA losing market share to Prosecco
    • Millenials more open to overseas wines- provide an opportunity for international SW producers