All posts tagged: Champagne

A Sparkling Continuity: Jordan Cuvée Champagne by AR Lenoble

In more ways than one, Champagne has begun infiltrating wineries in Sonoma and Napa counties. With several unprecedented examples that include Napa cult wine producer Sinegal launching its brand in conjunction with a prestige Champagne house, Sonoma’s Buena Vista Winery–branded Champagne and the unique partnership between Jordan Winery and the grower Champagne house of AR Lenoble, there’s a trend in the making.

Non-Vintage Champagnes: Rosé And Riper Styles Are Trending

Both the French and the Brits are drinking less Champagne, but America’s obsession with bubbles is growing. Sales of Champagne in the U.S. are on the uptick even as consumers look to Prosecco and Cava to add some additional sparkle to their lives. When the Comité Interprofessionnel du Vin de Champagne (CIVC) came to town last year with a large, well-orchestrated tasting at the Fairmont Hotel, Blind Tasting focused on the Réserve non- vintage wines; the bread-and-butter category that makes up 81% of all Champagne imports to the U.S. During a briefing at Prospect restaurant, Washington, D.C.- based Sam Heitner who directs the Champagne Bureau USA pointed to rosé as a significant trend, “It’s the fastest growing segment of Champagne in the U.S. making up 16.2% (that’s 2.9 million bottles) of all shipments.” The CIVC reports that in 2013 Americans drank 17.85 million bottles of Champagne, most of which, 87%, was produced by houses, with winegrowers and co-ops exporting just 13% of their production to the U.S. Read the entire article here: Non-Vintage Champagne

Will Magnetized Yeast Revolutionize Riddling?

New technique promises to speed sparkling wine production. There’s no mistaking a gyro­palette at work, its top-heavy robotic arm twirling a wire pal­ette of bottles like a baton. But you’ll need a scanning elec­tron microscope to see the iron nanoparticles that have the poten­tial to make it obsolete. The early adoption of the robotic gyropalette by Cava producer Cor­doniu in the mid-1970s was a mile­stone that altered the course of the modern sparkling wine indus­try. Mechanized riddling reduced the amount of time required to move spent yeasts cells into the neck of a bottle from two months to a matter of days, all without any adverse effects on the sensory qualities of the wine. The wholesale adoption of mechanization by traditional-meth­od sparkling wine producers and many Champenoise dramatically reduced the production costs and time to market imposed by the labor-intensive technique of hand-riddling bottles. As such, bottle-aged sparkling wine became a viable and affordable alternative to still wine. Almost despite technology, this time-honored method remains very close to its original form. Beyond the gyropalette and …