About

Centuries of iconic craftsmanship - Learn how Cook's has been a leader in California champagne since 1859.

Behind The Bubbles

Little accomplishments deserve a celebration just as much as life’s big occasions. That’s our philosophy. It’s why Cook’s has become the preferred sparkling wine of celebrations – and one of America’s most popular champagnes. We’ve had a lot of time to perfect our pop. Cook’s began in 1859 when Isaac Cook created the first American champagne. We’ve been continuing his tradition of creating quality champagnes ever since.

Beginning of A Legacy

1859

In 1859, Isaac Cook founded Cook's, the first American sparkling wine brand to gain national recognition. A former Cook County Sheriff and U.S. Postmaster, he later became President of the American Wine Company, building it into a pre-Prohibition leader in U.S. winemaking.

Cook's Goes To The White House

1939

Cook’s Imperial Champagne was chosen as the only domestic sparkling wine served at President Roosevelt’s Birthday Ball at the Waldorf Astoria, cementing its reputation as America’s best sparkling wine.

New Ownership, New Location

1945

Following WWII, Cook’s was acquired by Schenley Distillers and relocated to Fresno, CA. Under Schenley’s ownership, the brand struggled as focus shifted away from wine production, leading to a decline in sales.

Reviving The Brand

1971

Guild Wineries of Lodi, CA purchased Cook’s, reviving its pre-war glory by redesigning its packaging to reflect Isaac Cook’s original vision.

Bubbles Go Bigger

1991

Canandaigua Wine Company acquired Cook's, carrying on its legacy as an affordable American Champagne icon.

An Icon That Endures

PRESENT

Cook’s is one of the few American sparkling wines allowed to use the term "Champagne" due to its grandfathered approval. With its legacy as a symbol of affordable luxury, Cook’s continues to be a true American icon for celebrations.

1859

Our Process

Harvest

First, we harvest the grapes, which are selected between early August and mid September from the same California vineyards, year after year.

Press

Next, we crush the grapes and do a light pressing to obtain free-run juice, which 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!

1st Fermentation

This juice is then put through its primary fermentation, where yeast turns the grape juice into alcohol. The winemaker then blends this new wine with wines from past vintages to create the cuvée, which allows us to achieve the perfect blend of aromas and maintain consistency from vintage to vintage.

2nd Fermentation

Then our winemaker adds yeast and sugar to the cuvée to start the secondary fermentation. The secondary fermentation traps the carbon dioxide in the wine, forming the fine and lively bubbles that Cook’s is loved for.

Dosage

Once the secondary fermentation is complete, the winemaker adds the dosage, a sugar solution that's added to achieve the exact desired level of sweetness depending on the style - from Brut, to Extra Dry to Spumante