Champagne in California
When it comes to Champagne, there is no doubt that France has a lock on the word. In fact, France has trademarked the term Champagne and anyone who makes wine outside of the region cannot use it. However, there is a loophole, and the majority of American sparkling wines sold are still able to call themselves Champagne because they are made in a similar method. These wines include Chandon, Schramsberg, and Roederer.
In order to make a Champagne, the grapes must be grown in the region and the wine must undergo a second fermentation inside the bottle where the bubbles are formed. This is called the méthode champenoise. The bubbles can be created through a mechanical process or the winemaker can create them by shaking the bottles and releasing the gasses that result. The wine must also be aged, usually in the same cellars that hold the Pinot Noir and Chardonnay used to make the Champagne.
While there are many sparkling wines produced in California, it takes a very talented wine maker to make true Champagne in the United States. Even with the best equipment and a knowledgeable team of sommeliers, it can be difficult to achieve the same quality as a real Champagne.
Despite this challenge, there are a few wine makers who have managed to create true Champagnes in California using the methode champenoise. One such company is Korbel champagne Cellars. Korbel has been making bubbly in California for over 130 years. They are considered the most popular brand of sparkling wine in America that uses the méthode champenoise.
But even with the best techniques and an excellent marketing campaign, it’s hard for many people to tell if they are drinking a California Champagne or a Champagne from France. This is due to the fact that most Americans do not consume a lot of sparkling wine. It is most commonly served as a celebratory drink and not something that you would consume on a daily basis.
Is There Champagne in California?
When Korbel first started selling their Champagne in America, they used to say that their wines were ‘Champagne by birth and California by nature.’ This was a way to get around the law that stated that you could not call your wine Champagne unless it came from the Champagne region of France. In 2005, the trade agreement was amended and Korbel was grandfathered in and can continue to use the word Champagne on their label.
Other Champagne houses tried to establish a foothold in the States, but some were forced to retrench. Piper Heidsieck, for example, spent millions on vineyards in Healdsburg but had to sell them in 1996. Others have invested heavily only to see the business fail, such as Roederer’s Mendocino project. Even so, most Champagne house’s are not chasing the American market, but instead looking to build on their reputation in France. In an effort to avoid cannibalizing their market, they are focusing on pricing and consistency.
In conclusion, champagne is a sparkling wine originating from the Champagne region in France. Its production involves a carefully orchestrated process that combines specific grape varieties, blending techniques, second fermentation in the bottle, aging on lees, and dosage. The result is a luxurious and celebratory drink that has captured the hearts of wine enthusiasts worldwide.