They sell over 1 million cases of “California Champagne” produced using the Méthode Champenois, so they can rightfully claim to be America’s most popular Champagne.
From a quality perspective, no one will mistake Korbel for Champagne, but the reality is that for the average American consumer all sparkling wines are referred to as “Champagne”. And, I think that’s Korbel’s market, the average American consumer.
Where it’s from: California>Sonoma County
The grape(s) Pinot Noir, Cabernet Sauvignon, Zinfandel
Production method: Traditional Method
My tasting notes follow:
Ruby color with yeasty and cherry aromas. On the palate, it’s medium-bodied with a moderately course mousse and cherry, spice and subtle cola flavors. Short finish. – 85 pts
Pair with: The beauty of sparkling wines is their versatility with food, because of their palate cleansing quality (think scrubbing bubbles;-). I think this one would be pleasant as a sipper, but it’s better with food. I drank it over the course of a couple of days. One day I enjoyed it with spaghetti with spicy Italian sausage, and the next day it was spicy combination Indian tandoori platter. It was a very good match for both, but especially the tandoori. This would be a nice Thanksgiving sparkler, or even BBQ (especially smoked meats) as well.
Red sparklers are a challenge to find, but I enjoyed this, especially with food. I would buy again if it were more easily accessible.
- Sparkling Wine Smackdown…Ten Sparklers; One Winner! (enofylzwineblog.com)
- T.G.I.F. Champagne And The Like…NV Nicolas Feuillatte “Blue Label” Brut Champagne (enofylzwineblog.com)