Sparkling Wine: A Sensory Experience.pdf

Sparkling wine is a drink of choice, regardless of time or season. Winemakers like Ludovic "Ludo" Dervin of Mumm Napa and Joy Sterling of Iron Horse Vineyards believe that there can be a reason to celebrate every moment, even if it's just being alive. Sparkling wines are also more versatile than the average consumer might think, and producers are hoping people will go beyond thinking of sparkling as a cocktail or a toast to be sipped and put aside. Chefs are encouraging the pairing of sparkling wines with their specialty dishes, and tasting-room hosts are explaining how sparkling wines enhance different menus. A Blanc de Blancs can be enjoyed with oysters or grilled sea bass, a Brut Rosé with pizza, ribs or roast chicken, and a Demi-Sec with dessert, like fruit tarts, light cakes or custards. Sparkling wines are handcrafted via the time-honored Méthode Traditionelle, a process that requires skill, experience, and ingenuity. The art of sparkling wine making is like the execution of a gourmet meal, where the finest ingredients are combined in a recipe aligned with the style, palate, and intention of the chef. The history of sparkling wines in Sonoma County is rooted in the union of two Spanish winemaking families in the early 20th century. Pedro Ferrer's son, José, fulfilled his father's wish to grow grapes in the United States, purchasing 250 acres in the heart of Carneros. Gloria Ferrer Caves & Vineyards is the first sparkling wine house in Sonoma Carneros and also the first to plant Champagne clones. The winemakers introduced Champagne clones after journeying to France in the 1980s to learn about the grapes and comparing them to those in the U.S. The winemakers plant to maximize the effects of coastal winds funneling through the Petaluma Gap and blowing over the western Carneros each afternoon. The operation produces 85,000 cases of sparkling wine and 5,000 cases of Davies red wines, showcasing both brands in a St. Helena tasting room and facility that once housed a car dealership and the original Schramsberg property on Diamond Mountain. Over time, it became apparent that the original estate's geography was more suited to red Bordeaux varietals, so now the grapes for J.Schram and Schramsberg's other sparklers are sourced from cool-climate vineyard sites across four north coast counties. The J. Schram style focuses on Chardonnay to make wine that is truly 'age worthy' and has the drive and character of the best sparkling in the world. It's more linear, crisp, has tremendous backbone, and paramount is the very high level of acidity that comes from fruit grown in these coastal zones. Iron Horse Vineyards was founded by California-born Audrey and Barry Sterling, who met at Stanford University, married, and started their winery in 1976.