Ch.16 – United States of America

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 method, tank method and now Pet Nat made
• Mainly California (more than half total US sparkling)
• Also Oregan, Washington State
• Trad method Chardonnay & Pinot Noir blends (tiny Meunier) good - outstanding, mid priced to super prem
• Med intensity ripe yellow apple and lemon, toasty autolytic notes, med (+) acidity. Typically Brut.
• Tank fermented addition fruit (raspberries, peach) often in Extra Dry, noticeable residual sugar. Cheap - mid price
• A little Pet Nat

Question 3

Why is California a good climate for Sparkling?

Answer 3

• Coastal region cooled by cold Pacific Ocean. Cool air from coast drawn to hotter Central Valley, also fogs, along rivers and gaps in mountains
  
  • ideal fro Chardonnay & pinot Noir with ripe flavours, yet high acidity (diurnals) and moderate alcohol

Question 4

Grapes grown for sparkling in Californian

Answer 4

• Trad method
  
  • Chardonnay
  • Pinot Noir
• Tank method
  
  • Pinot Gris
  • Sauvignon Blanc
  • Viognier
  • Syrah
  • Tempranillo
  • if warm, harvested early, may need res sugar to compensate for under-ripe flavours

Question 5

Three most important regions in California for Sparkling wine

Answer 5

• Anderson Valley AVA (Mendocino County) NW part close to Pacific, cool breeze/fog up Navarro Valley, moderates temp & sunshine hours, high diurnals - high acidity. Roederer Estate. Still wine makers make little sparkling. Many wineries outside buy Anderson grapes for sparkling
• 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 6

Very brief descriptions of 5 lesser Californian wine regions

Answer 6

• Napa Valley (now too hot, but Schramsberg based here, get fruit elsewhere. Some use name and some grapes eg Mumm Napa uses Napa fruit)
• Monterey (identifed in 1940s by Winkler & Amerine)
• Edna Valley & Arroyo Grande AVAs (San Luis Obsipo County) close to coast
• Santa Maria Valley & Sta Rita Hills (Santa Barbara County) also Winkler & Amerine
• Lodi - too warm, but Weibel tank fermented/ fruity
  
  • also trad method adding viognier and Alicante Bouschet in rosé

Question 7

Describe Washington State for Sparkling wines

Answer 7

• 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 - Blanc de Blancs and Blanc de Noirs
• also single varietal Muller Thurgau, Riesling and Gewurztraminer
• Very competitively priced, so popular in US

Question 8

Describe Oregon for Sparkling wines

Answer 8

• Cool climate of Willamette Valley - slow ripen and retain high acidity, so adding sparkling to existing Chardonnay and Pinot Noir offering
• Pioneer specialist Argyle
• Mobile wine-making units advise small prods and help make base wines.
• Specialists like Radiant Sparkling Wine can help with technical processes of trad method

Question 9

Winemaking in United States for Sparkling

Answer 9

• Premium - trad method, Cheap - tank
• Premium often blend range of base wines (esp high acid with ripe fruit, low acid)
• Many 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, so some white used (Schramsberg 10% Chardonnay)
• Small batches made by small producers using custom crush like Rack & Riddle in Sonoma and Brut Custom Crush in Napa.

Question 10

Can American Sparkling wine be called Champagne?

Answer 10

• Yes, if brand established before 2006 and geographic origin accompanies it (typically California Champagne)
• New US brands cannot

Question 11

Types of company involved in US wine business

Answer 11

• Specialist sparkling wine cos often founded by Champagne & Cava houses eg Roederer Estate
  
  • have wide US distribution and export a little
• Wine cos producing small batch, premium sparkling
  
  • sold at cellar door, direct to consumer, hospitality or resort business or locally (eg Schramsberg)
• Large wine cos producing cheap sparkling as part of range eg Barefoot and Cupcake

Question 12

Wine sales US Sparkling

Answer 12

• 2016 11m cases Californian sold in US (43% total shipments US sparkling that year)
• Sparkling steady growth last 15 yrs, but Californian lost share to imports, esp Prosecco
• Sparkling used to be seen as special occasion only, with large domestic brands dominant, but millennials perceive foreign wines as more authentic