Vineyards
Korbel Extra Dry is blended using four different grape
varieties, each of which plays an important role in the final blend.
Chenin Blanc gives the blend a soft, fruit-forward character.
Chardonnay provides the structure, backbone and citrus and baked apple
flavors. French Colombard contributes to the blend by adding bright,
crisp flavors and a hint of spice to the finish.
The grapes used in Korbel Extra Dry are grown on our estate
properties in Sonoma County and Clarksburg. We also buy grapes from several
independent growers throughout California's winegrowing regions.
Many of these growers have grown grapes for Korbel for decades.
Winemaking
Like all Korbel California champagnes, Extra Dry is
produced using the classic Méthode Champenoise bottle fermentation
process. Korbel Extra Dry is blended to be a delicate, easy-to-enjoy,
off-dry champagne. By blending multiple varieties, vintages and
appellations, Korbel can assure the consistent quality of every bottle of
Extra Dry.
Why do we call our "off-dry" cuvee "Extra
Dry?" The reason goes back to the beginnings of
the traditional Méthode Champenoiseprocess. 200 years
ago most champagnes were very sweet - typically 3 to 5% sugar. About
150 years ago a drier style began to emerge at about 1.5 to 2% sugar and was
called "extra dry." By today's standards this level of sugar is
considered "off-dry" (or slightly sweet), but the historic term
"extra dry" has stayed with us.
Food Pairing
Korbel Extra Dry is a perfect aperitif wine. It's
delicious with nuts, dried fruit, cured meats and patés. It also works
well with a wide range of shellfish and spicy Asian foods.
Wine Profile
