BEHIND THE BUBBLES
Little accomplishments deserve a celebration just as much as life’s big occasions. That’s our philosophy here at Cook’s California Champagne. It’s why Cook’s has become the sparkly of celebrations – and one of America’s most popular champagnes.
We’ve had a lot of time to perfect our pop. Since 1859, Cook’s began when Isaac Cook created the first American champagne. We’ve been continuing his tradition of creating quality champagnes ever since.
The secret to making Cook's California Champagne is consistency, quality and dedication to the craft. All in a day's work.
Here's how we do it:
STEP 1: HARVEST
First, we harvest the grapes, which are selected between early August and mid September from the same vineyards, year after year.
STEP 2: PRESS
Next, we separate the skins and the pulp from the free-run juice by crushing, then lightly pressing the grapes. This is the purest, highest quality juice from the grape. Being the quality mavens that we are, we only use this juice to produce our champagnes. Only the best for Cook's lovers, we say!
STEP 3: 1ST FERMENTATION
This juice is then put through its finest fermentation, where yeast turns the grape juice into alcohol and carbon dioxide. The winemaker then blends the different tanks with wines from past vintages to create the cuvée. This maintains consistency from cintage to vintage.
STEP 4: 2ND FERMENTATION
Then our winemaker adds yeast and sugar to the cuvée to start the secondary fermentation. We use a live yeast culture unique to Cook's, kept alive by Cook's winemakers over the years. The secondary fermentation traps the carbon dioxide in the wine and adds the pop to Cook's.
STEP 5: DOSAGE
Once the secondary fermentation is complete, the winemaker adds the dosage, a sugar solution that's added for the final sweetness.
STEP 6: LET'S POP!
Now, Cook's California Champagne is ready to be opened and enjoyed. As we say here at Cook's, let's pop!