Korbel Extra Dry Champagne
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 estate properties in Sonoma County and Clarksburg. Grapes are also bought from several independent growers throughout California's winegrowing regions. Many of these growers have grown grapes for Korbel for decades.
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 does Korbel call their "off-dry" cuvee "Extra Dry?" The reason goes back to the beginnings of the traditional Méthode Champenoise process. Over 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.